Gingerbread Snowball Cookies are a delicate, nutty, spiced cookie that’s perfect for winter baking!
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Making it rain- er, snow!
The idea for these cookies struck me one day, because there’s something playful and fun about combining a classic winter cookie flavor (gingerbread) with a cookie that actually looks like a snowball, don’t you think?
If you have never tried a snowball cookie before, they’re delicate cookies, which usually have some nuts in them, and rolled in powdered sugar as soon as they come out of the oven. The heat of the cookies causes the powdered sugar to melt into the cookie, which adds so much to the delicate taste and texture of these delicious cookies.
These cookies are loaded with warm, sweet spices to take the flavor over the top! I know you’ll love them as much as my guests did!
FAQ About Gingerbread Snowball Cookies
Scroll past these frequently asked questions to get to the recipe for the gingerbread snowball cookies.
Can I freeze these cookies?
Absolutely! These cookies freeze nicely in an airtight bag or container. Because the delicate and delicious texture is so important to the cookie, I recommend defrosting them before you serve them!
These Gingerbread Snowball Cookies will last nicely at room temperature for a few days, but I do suggest freezing them if making them further ahead of time.
Can I make these nut free?
Ground nuts are a hallmark part of snowball cookies. You can certainly play around with using additional flour instead of the almond flour, but they won’t be quite the same.
Can this recipe be doubled?
It sure can! This recipe for gingerbread snowball cookies doubles nicely. As when doubling any baked goods recipe, use extra care to ensure you double all ingredients correctly to avoid a baking mishap.
Can I use something else instead of the molasses?
Molasses gives these cookies the the signature gingerbread flavor, so I don’t really recommend subbing it. If you need to, you can try maple syrup or honey, which have a similar texture, but it won’t be quite the same.
Can I skip some of the spices?
Cinnamon and ginger are quite vital to the taste of these cookies, but nutmeg and cloves, which are just background notes in this cookie, can be skipped, if need be.
If you don’t love the ginger flavor as much, you can reduce the quantity somewhat. Don’t worry though, these cookies are not overpoweringly ginger tasting, despite the name! They are well balanced and tasty.
What is the texture of these cookies like?
Because these cookies have no leavened (baking soda or baking powder), they aren’t light and airy. But thanks to the nuts in the batter, they have a very slightly crumbly, kinda melt in your mouth texture that’s perfectly complimented by the powdered sugar coating.
Do I need to use a mixer to make these cookies?
You can definitely make these cookies without a mixer, if you’re willing to put a little elbow grease in, but I do recommend using one if you can. A stand mixer is not necessary at all though, and it’ll definitely work with a hand mixer too.
Can I make the cookies without the margarine?
Because the texture of these cookies is so integral to the final product, I don’t suggest using oil instead of margarine in these cookies. Any kind of non-hydrogenated vegan butter should be a good sub to keep these cookies dairy free.
Can I make these cookies dairy?
Absolutely! Using butter instead of vegan butter or margarine will make these cookies SO good! Go for it. I only use the margarine to keep them parve, or dairy free.
Can I use whole wheat flour in this recipe?
While I have only tested the recipe as written, I do think they would hold up okay to whole wheat! When substituting whole wheat in a baked goods recipe, I like to do the following:
- I prefer to use white whole wheat, an albino form of wheat that is naturally lighter than traditional whole wheat, but still whole grain.
- I like to initially try only 50% whole wheat, see how that goes, then if it works well, I try all whole wheat the next time.
Can I use a different type of nuts other than almond flour?
Yes you can totally play around with the nuts in this recipe! Feel free to use ground almonds instead of the almond flour used in the recipe, or use a different ground nut. Ground pecans or walnuts would be a really nice change to this recipe!
I don’t see any eggs in this recipe. Is that a mistake?
Nope! One of the fun things about this recipe is that it’s naturally egg free, so it’s great for people with allergies and easily made vegan!
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- 2 sticks butter, vegan butter or margarine
- 1/2 cup powdered sugar
- 1/4 cup molasses
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- pinch salt
- 3/4 cup almond flour
- 1 3/4 cups flour
- powdered sugar, for rolling
- Preheat oven ot 375. Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together butter, sugar and molasses on medium speed until smooth.
- Add vanilla, spices and salt. Beat to combine.
- Turn the mixer to low speed. Gradually add almond flour and flour and mix just until a smooth dough has formed. Do not overmix.
- Use a medium cookie scoop to portion out dough onto prepared baking sheets. The cookies do not spread much, so you can put them pretty close together.
- Bake for 10 minutes. Meanwhile, place powdered sugar in a bowl.
- As soon as the cookies come out of the oven (and are cool enough to touch), place a cookie into the bowl of powdered sugar. Roll around to fully coat, return to tray, and then repeat with remaining cookies.
Plan Ahead: Cookies can be prepared ahead of time and frozen. See FAQ for more info.
Some more fall/winter cookie recipes you may want to try:
Glazed Red Velvet Cookies
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