Description
A festive twist on a classic cookie, these soft and crumbly gingerbread snowballs are rolled in powdered sugar for a delightful winter treat.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in the vanilla extract and molasses.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the bottoms are just lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes.
- While still warm, carefully roll the cookies in powdered sugar until heavily coated. Let them cool completely on a wire rack, then roll in powdered sugar a second time.
Notes
You can customize the seasonings to taste.