Gingerbread Snowball Cookies are the cozy little cookies you pull out when the tree lights glow and someone says, “Who brought dessert?” These buttery, spice-studded balls dusted in powdered sugar deliver all the warm, nostalgic vibes of the holidays in one perfect, melt-in-your-mouth bite.
Gingerbread Snowball Cookies
If you want a cookie that tastes like a hug from your favorite sweater, this is it. These treats combine ginger, cinnamon, nutmeg, and cloves with buttery dough and toasted pecans so every bite snaps, melts, and finishes with a snowy dusting. They’re perfect on cookie platters, great for gifting, and — let’s be real — they disappear faster than you can say “more eggnog.”
Introduction to the recipe
Gingerbread Snowball Cookies blend classic holiday spices with a tender, shortbread-like base and a crunchy nut surprise. You’ll mix, scoop, bake, and roll — and in about 30 minutes you’ll have a dozen (or two dozen) little snowballs ready for dunking. Want to make them ahead for cookie exchanges? Easy. Need nut-free options for school parties? Also doable.
What makes these cookies so irresistible?
- Warm holiday spices: Ginger, cinnamon, nutmeg, and cloves make these smell like the season.
- Buttery, tender texture: The dough stays soft inside while the outside gets a delicate crust.
- Nutty crunch: Pecans (or walnuts) add texture and a toasted depth that balances the sweet.
- That powdered-sugar finish: The first bite is sweet, snowy, and utterly charming.
Who doesn’t love a cookie that looks fancy but actually takes almost no effort?
Ingredient list — quick descriptions
- Unsalted butter (softened) — The backbone of richness and tenderness.
- Powdered sugar (for dough & rolling) — Gives the cookies fine sweetness and the snowy look.
- Vanilla extract — Rounds out the spice and makes the flavor pop.
- All-purpose flour — Structure for the cookies.
- Ground ginger, cinnamon, nutmeg, cloves — The gingerbread quartet that defines the cookie’s personality.
- Salt — Enhances all the flavors (don’t skip it).
- Finely chopped pecans — Toast and crunch; swap for walnuts or almonds if you prefer.
- Extra powdered sugar — For coating after baking.
FYI: You can make these with gluten-free flour blends, but results can vary — tweak as needed.
Simple how-to — the straightforward method
- Heat the oven to 375°F (190°C). Line baking sheets with parchment.
- Cream butter and powdered sugar until light and fluffy. Mix in vanilla.
- Whisk dry spices and flour together then fold into the butter mix until just combined. Toss in the chopped pecans.
- Form 1-inch balls and set them on the baking sheet about 1 inch apart.
- Bake 10–12 minutes, until set but not browned. Let them cool in the pan 5 minutes.
- Roll warm cookies in powdered sugar, then cool completely and roll again for that classic snowball coating.
- Serve or pack for gifting.
Bold tip: roll once while warm, then again after cool — this double-coating gives you the best snowy look and keeps the sugar from sliding off.
The story behind the recipe
Snowball cookies come from a long pantry-line of holiday traditions: Russian tea cakes, Mexican wedding cookies, and butterballs. I took that classic shape and folded in gingerbread spice to chase that warm-oven, holiday-market feeling I crave every winter. The first batch I made exploded into a neighborhood swap, and suddenly they showed up at potlucks, office parties, and my mom’s cookie tins. That’s when I realized: everyone wants something nostalgic with a little twist. Enter the Ginger Snowball Cookies (classic feel, new groove).
Pro tips for the best outcome
- Softened butter, not melted — keeps the dough from spreading too much.
- Chop nuts finely so you get even texture in each bite without big chunks breaking the delicate dough.
- Don’t overbake — these should be set, not browned. They firm up as they cool.
- Cool slightly before the first roll to let the sugar adhere better, then roll again when fully cool for that perfect coat.
- Bold tip: toast the pecans briefly in a dry pan (2–3 minutes) to boost their flavor before folding into the dough. It changes everything.
Variations to try
- Nut swap: Use chopped walnuts, almonds, or pistachios for different flavor profiles.
- Chocolate version: Toss mini chocolate chips into half the dough for the chocoholics.
- Dried fruit: Add finely chopped dried cranberries or cherries for tart pockets of flavor.
- Sourdough twist: Blend in a couple of tablespoons of tangy sourdough discard to make Sourdough Snowball Cookies — they get a subtle tang and great texture.
- Gingerbread Balls & Thumbprint crossover: Turn a few into Gingerbread Thumbprint Cookies by pressing an indentation and adding a dab of jam or lemon curd before baking. Yum.
- Gluten-free: Use a tried-and-true 1:1 gluten-free flour and add a tablespoon more powdered sugar if needed for structure.
Best way to serve
Lay them out on a festive platter with a dusting of extra powdered sugar and a sprig of rosemary for a wintery look. Pair with hot cocoa, mulled wine, or strong coffee. They also travel well in tins stacked with parchment paper between layers — perfect for Christmas Cookies Snowballs exchanges.
Quick tips for storage & leftovers
- Room temp: Store in an airtight container at room temperature for up to 1 week. They’ll stay fresh and tender.
- Freeze: Freeze fully cooled cookies in a sealed container (with parchment between layers) up to 3 months. Thaw at room temp.
- Gift packing: Put them in a cookie tin with layers of parchment; for long trips, add a small oxygen-absorbing packet to keep them fresh.
Bold tip: freeze half the batch if you don’t want them all gone in two days — future-you will thank you.
FAQs — everything you want to ask (and some you didn’t know you needed)
Can I use salted butter?
Yes, but reduce any added salt. Salted butter can push the cookies a touch salty if you don’t adjust.
Can I skip the nuts?
Sure — leave them out or substitute toasted seeds for a nut-free crunch.
How do I prevent spreading?
Keep butter softened, not melted, and chill the dough for 15–30 minutes if your kitchen is warm. Chilling helps maintain shape.
Can I make the dough ahead of time?
Absolutely. Refrigerate up to 48 hours or freeze balls for up to 3 months. Bake from chilled, adding 1–2 minutes to the bake time if frozen.
What’s the difference between these and other snowball cookies?
The spice mix — these are Gingerbread Snowballs, so they lean into ginger + warming spices rather than plain buttery shortbread.
Do they ship well?
Yes. Use sturdy tins and wrap with parchment. Fill empty spaces so cookies don’t rattle and break.
Why do my cookies crumble when I pick them up?
They might be underbaked or too little butter used. Make sure dough stays moist enough; if it looks dry, add a teaspoon of cream or an extra yolk.
Can I add glaze instead of powdered sugar?
You can, but then they aren’t snowballs — they become frosted cookies. Use a thin lemon or vanilla glaze if you want variety.
How can I make them extra festive?
After rolling, press a small edible silver dragee in the center or dip half in melted dark chocolate and chill.
Are these the same as “ball cookies”?
They’re cousins — yes, Ball Cookies and Snow Balls Cookies both describe small round cookies, but the gingerbread version uses warm spices and pecans.
Troubleshooting common issues
- Soggy bottom? Bake on a higher rack or use a convection setting if available. Ensure dough balls aren’t too large.
- Sugar falling off? Double-roll — once warm, once cool — to lock in the powdered sugar.
- Cookies too dense? Don’t overmix the dough; fold gently to keep them light.
Final thoughts
So there you have it: Gingerbread Snowball Cookies, aka the tiny holiday miracle you can bake in under an hour and watch disappear in under ten minutes. They’re classic, comforting, and endlessly tweakable — from Gingerbread Balls to Ginger Snowball Cookies swaps, and yes, even Gingerbread Thumbprint Cookies mash-ups if you feel adventurous. Want to wow a crowd? Make a triple batch. Want an emergency treat? Freeze dough balls and bake whenever guests appear.
Are you ready to fill your kitchen with spice-scented steam and powdered sugar confetti? Go bake a tray. Share one. Hide the rest (we won’t tell). 🎄✨
Print
Gingerbread Snowball Cookies Recipe – Christmas Cookies Snowballs
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Category: Dessert
Description
These gingerbread snowball cookies are little bites of holiday cheer! They’re buttery and tender with a warm mix of spices, and each cookie gets a snowy coating of powdered sugar. Ideal for cookie swaps, gifting, or nibbling by the Christmas tree.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup powdered sugar (plus extra for rolling after baking)
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup pecans, finely chopped
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Beat the butter and sugar together in a large mixing bowl until the mixture looks pale, fluffy, and creamy. Stir in the vanilla extract.
- In another bowl, combine the dry ingredients: flour, salt, ginger, cinnamon, nutmeg, and cloves. Whisk to distribute the spices evenly.
- Mix the dry into the wet. Slowly add the flour mixture into the butter mixture, stirring just until a dough forms.
- Fold in the pecans so they’re spread evenly throughout the dough.
- Shape the dough into balls about 1 inch in size. Place them on the prepared baking sheet, leaving a bit of space between each.
- Bake for 10–12 minutes, or until the cookies look set on the outside but haven’t turned brown.
- Let the cookies cool for a few minutes right on the baking sheet, then roll each one in powdered sugar while still warm.
- Once fully cooled, give them a second sugar roll for that perfect snowy coating.
Notes
- Keep cookies in an airtight container for up to 7 days — though let’s be honest, they’ll vanish way sooner.
- These are wonderful for holiday gifting — pack them in festive tins lined with parchment and tie with ribbon for a homemade present.
- For extra flavor, lightly toast the pecans before chopping.
