Ready in: 2 hours (includes chilling time) · Serves: 24 cookies · Technique: Baking · Storage: Airtight container for up to a week.Quick Answer
These Gingerbread Snowball Cookies are a delightful holiday treat, combining buttery goodness with warm spices rolled in powdered sugar.As the crisp air of fall gives way to the chilling embrace of winter in my New York City kitchen, the allure of holiday baking soon takes over. There's something undeniably magical about the aroma of warm spices wafting through the air, especially as I prepare for the upcoming gatherings that fill my calendar with joy-and a bit of chaos. This year, I'm excited to bring a new tradition to the table: Gingerbread Snowball Cookies. They are the perfect treat for cozy evenings or festive parties, with their delightful crumble and a hint of holiday spice that feels like a warm hug.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Deliciously festive: The warm spices and nutty flavors make these cookies a perfect holiday treat.
- Easy to make: With simple ingredients and straightforward instructions, they're great for bakers of all levels.
- Versatile: Personalize your cookies by swapping in your favorite nuts or adding a glaze for an extra touch.
- Perfect for sharing: These cookies are ideal for holiday gatherings, bringing joy to friends and family alike.
- Long-lasting: Enjoy them for up to a week at room temperature or freeze for longer storage!
Ingredients
Here's what you'll need to create these delightful Gingerbread Snowball Cookies:
- 1 cup unsalted butter, softened to room temperature
- 1 cup powdered sugar, plus extra for rolling
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup ground pecans (or your choice of nuts)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
How to Make Gingerbread Snowball Cookies (Step-by-Step)
Follow these steps to create the perfect batch of Gingerbread Snowball Cookies.
Step 1: Cream the Butter and Sugar
In a large mixing bowl, I start by creaming together the softened unsalted butter and powdered sugar using an electric mixer on medium speed. It should transform into a light and fluffy mixture, about 2 to 3 minutes. The beauty of this step is in the texture-the creamy blend should be pale and inviting.
Step 2: Add Flavors
Next, I add in the vanilla extract. The delightful sweetness fills the kitchen, blending seamlessly with the buttery mixture.
Step 3: Combine Dry Ingredients
In a separate bowl, I whisk together the all-purpose flour, ground pecans, ground ginger, ground cinnamon, ground nutmeg, and a pinch of salt. As I mix, the rich, spicy aromas begin to dance in the air, tempting my taste buds with what's to come.
Step 4: Mix Together
Gradually, I add the dry mixture into the butter-sugar blend. I switch to a spatula, gently folding it in until just combined. I find that overmixing can lead to tougher cookies, so I take care to stop as soon as I see no dry flour.
Step 5: Chill the Dough
This step is crucial! I wrap the dough in plastic wrap and refrigerate it for at least an hour. This not only helps the flavors meld together but also keeps the cookies from spreading too much while baking.
Step 6: Preheat and Scoop
Preheat my oven to 350°F (175°C). Once the dough is ready, I scoop tablespoon-sized portions and roll them into balls. The dough is slightly tacky but manageable, and I can feel the grit of the ground nuts-this is pure delight.
Step 7: Bake
I place the dough balls on a parchment-lined baking sheet, giving them some room to breathe. As they bake for 12-15 minutes, I watch for the slightest golden hue at the bottom. The scent of warm spices and buttery goodness fills the kitchen, making it impossible to resist sneaking a taste.
Step 8: Cool and Roll
After baking, I let the cookies cool for a few minutes before rolling them in powdered sugar. The contrast of the snowy exterior against the spicy, nutty center captures the holiday spirit beautifully.
Common Mistakes to Avoid
- Skipping the Chill: Avoid rushing the chilling step. It's essential for the right texture and ensuring they don't spread too thin during baking.
- Overmixing: Be gentle when combining the wet and dry ingredients. Overmixing can lead to tough cookies-no one wants that!
- Using Fresh Nutmeg Incorrectly: If you opt for fresh nutmeg, grate only small amounts as it is potent!
Tips and Tricks for Success
- For an extra special touch, add a simple glaze of powdered sugar and milk for a festive finish.
- Experiment with different nuts, like walnuts or almonds, to give the cookies a unique twist.
- These cookies pair wonderfully with a cup of robust coffee or spicy chai tea for a perfect holiday treat.
Variations
- Substitute ground pecans with walnuts, almonds, or hazelnuts.
- Try adding a hint of orange zest for an additional layer of flavor.
- Replace some of the all-purpose flour with almond flour for a gluten-free option.
How to Serve
- Serve warm for a cozy treat during family gatherings.
- Pair with a scoop of vanilla ice cream for a delightful dessert.
- Use as a festive addition to holiday cookie platters.
Make Ahead and Storage
- Make Ahead: Prepare the dough and chill it in the refrigerator for up to 24 hours before baking.
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Reheating: Warm cookies in the microwave for about 10-15 seconds to restore freshness.
- Freezing: Freeze baked cookies in a freezer-safe container, layering parchment paper between cookies, for up to 3 months.
Recipe Notes / What I Learned
Baking these cookies reminded me of the importance of patience in the kitchen-especially with the chilling step. The flavors that develop during this time are truly transformative, showcasing the beauty of seasonal baking shared with loved ones.
Yield and Serving Size
Yield: 24 cookies · Serving Size: 1 cookie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 2g protein · 20g carbs · 7g fat
Recipe by:
Gingerbread Snowball Cookies
Ingredients
Equipment
Method
- Cream together the softened unsalted butter and powdered sugar in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, ground pecans, ground ginger, ground cinnamon, ground nutmeg, and a pinch of salt.
- Gradually add the dry mixture into the butter-sugar blend, folding in until just combined.
- Wrap the dough in plastic wrap and refrigerate it for at least an hour.
- Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls on a parchment-lined baking sheet and bake for 12-15 minutes until slightly golden at the bottom.
- Let the cookies cool for a few minutes before rolling them in powdered sugar.
Notes
FAQs
1. Can I use different nuts in the Gingerbread Snowball Cookies?
Absolutely! While the recipe calls for ground pecans, you can substitute them with walnuts, almonds, or even hazelnuts for a unique twist.
2. How long do these cookies last?
Gingerbread Snowball Cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, you can freeze them.
3. What happens if I skip the chilling step?
Skipping the chilling step can result in cookies that spread too thin during baking, so it's essential for achieving the right texture.
4. Can I add more spices to the recipe?
Yes! Feel free to experiment with additional spices like allspice or cloves to customize the flavor to your liking.
5. How can I make these cookies even more festive?
You can drizzle a simple glaze made of powdered sugar and milk over the cooled cookies for a festive touch.
