Gingerbread Snowball Cookies

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Gingerbread Snowball Cookies

These Gingerbread Snowball Cookies are the sweetest little bites of Christmas joy. They’re buttery, soft, and full of warm gingerbread spices — then coated in powdered sugar for that perfect snowy finish.

If you love traditional snowball cookies but want something with a cozy holiday twist, these are going to become your new favorite.

With cinnamon, ginger, molasses, and cloves baked right in, every bite tastes like Christmas morning. They’re quick to make, easy to shape, and perfect for cookie trays, gifting, or pairing with a warm mug of hot cocoa.

There’s something magical about the smell of gingerbread baking in the oven — that mix of cinnamon, ginger, and molasses instantly makes the house feel warm and festive.

These cookies are everything I love about holiday baking: easy, nostalgic, and incredibly delicious. They have that same buttery texture as traditional snowball cookies, but the spices make them feel even more special.

They look beautiful on any Christmas cookie platter, nestled between red and green treats, and they’re always the first to disappear. I love serving them alongside hot cocoa, or wrapping them in little boxes for neighbors and friends — they make the sweetest homemade gifts.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar (plus more for rolling)
• 1 teaspoon vanilla extract
• 2 tablespoons molasses
• 2 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

1. Preheat oven: to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and sugar: In a large bowl, beat the butter and powdered sugar until smooth and creamy.
3. Add vanilla and molasses: Mix in the vanilla and molasses until fully combined.
4. Add dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, and salt. Gradually add to the butter mixture until a soft dough forms.
5. Shape cookies: Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
6. Bake: for 12–14 minutes, or until the bottoms are lightly golden and the cookies feel set.
7. Cool and roll: Let cookies cool for 5 minutes, then roll in powdered sugar while still warm. Once fully cooled, roll again for a snowy finish.

Jennie’s Thoughts

These gingerbread snowballs might be my favorite holiday cookie ever. They’re soft, tender, and full of that cozy molasses flavor that makes the kitchen smell amazing. I love how simple they are to make — no frosting or decorating, just pure Christmas flavor dusted in sugar.

I usually bake a double batch because they disappear fast. They keep well for days in an airtight container, and the flavors actually deepen overnight, making them even more delicious the next day.

Tips for Perfect Snowball Cookies

• Roll them twice in powdered sugar for that perfect bakery-style look.
• Add a pinch of nutmeg for an even warmer spice flavor.
• Chill the dough for 30 minutes before baking if it feels too soft.
• Serve with a cup of spiced coffee or hot cocoa for the ultimate holiday treat.

If you love these Gingerbread Snowball Cookies, try my Raspberry Filled Almond Snowball Cookies or Chocolate kiss snowball cookies next — they’re just as festive and perfect for holiday cookie trays.