Spicy gingerbread snowballs melt in your mouth - perfect for holiday baking!
These gingerbread snowball cookies (spicy, chewy) combine the best of both worlds - warm molasses spice with a soft, melt-in-your-mouth texture. Baked with cinnamon, ginger, and a touch of nutmeg, they're the ultimate holiday twist on classic snowballs.
Perfect for cookie exchanges or festive after-dinner treats, these cookies balance spicy warmth with sweet softness. The chewy centers are achieved through a precise butter-sugar ratio, while the gingerbread spice blend adds depth.
Baked at 350°F for 10-12 minutes, they develop a golden crust while retaining a tender interior. The recipe uses molasses for moisture and a hint of maple syrup for extra sweetness.
Chill the dough for 10 minutes before baking to ensure perfect shape retention. Serve with hot cocoa or spiced chai for a complete holiday experience.
Why This Recipe Works
⏰ Quick Baking
Ready in 30 minutes total - perfect for last-minute holiday baking!
💰 Affordable Ingredients
Uses pantry staples like flour, sugar, and spices.
👥 Makes 24 Cookies
Perfect for sharing at parties or cookie exchanges.
🌟 Unique Flavor
Balances spicy gingerbread with soft snowball texture.
Gingerbread Snowball Cookies
Spicy chewy holiday twist on classic snowballs
🛒 Ingredients
- - 1 cup (2 sticks) unsalted butter, softened
- - 1 cup granulated sugar
- - 1/2 cup light molasses
- - 1/4 cup maple syrup
- - 2 tsp ground cinnamon
- - 1 1/2 tsp ground ginger
- - 1/2 tsp nutmeg
- - 1/4 tsp cloves
- - 1 1/2 cups all-purpose flour
- - 1/2 tsp baking soda
- - 1/2 tsp salt
👨🍳 Instructions
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
💡 Use a stand mixer for best results
Add Wet Ingredients: Mix in molasses, maple syrup, and spices until well combined.
💡 Add spices gradually for better control
Combine Dry Ingredients: Whisk flour, baking soda, and salt before adding to the wet mixture.
💡 Sift dry ingredients for smoother dough
Chill Dough: Cover and refrigerate for 10 minutes to firm up.
💡 Chilling prevents spreading during baking
Form Cookies: Roll into 1-inch balls and place on parchment-lined baking sheets.
💡 Use a small cookie scoop for uniform size
Bake: Preheat oven to 350°F. Bake for 10-12 minutes until golden.
💡 Rotate trays halfway for even browning
Cool & Serve: Let cookies cool completely before serving with hot tea or milk.
💡 Store in airtight containers for freshness
Nutrition (per serving):
Ingredient Notes & Substitutions
Molasses
Provides deep, bittersweet flavor and moisture. Use light molasses for balanced taste.
Substitutions: Dark molasses (stronger flavor) or maple syrup (1:1 ratio)
Spices
The ginger-cinnamon-nutmeg combo creates the signature gingerbread warmth.
Substitutions: Adjust spice levels to taste, or use pumpkin pie spice
Butter
Unsalted butter is best for controlling salt levels in the recipe.
Substitutions: Salted butter (reduce added salt by 1/4 tsp)
Flour
All-purpose flour gives the perfect soft texture. Avoid cake flour for structure.
Substitutions: Bread flour (for chewier texture) or whole wheat (for nutty flavor)
Pro Tips for Perfect Gingerbread Snowballs
✨ Spice Level Control
Start with 1 tsp ginger and 1 tsp cinnamon. Taste and adjust spices gradually to avoid overpowering.
❄️ Chilling Technique
Chill dough for 10-15 minutes to firm up. Cold dough prevents spreading and ensures perfect round cookies.
🔥 Baking Precision
Use an oven thermometer to ensure accurate temperature. Rotate baking sheets halfway for even browning.
📏 Portion Control
Use a 1-inch cookie scoop for uniform size. Chilled dough is easier to portion without sticking.
Variations & Customizations
Glazed Gingerbread Snowballs
Drizzle with cinnamon-sugar glaze made from powdered sugar, milk, and 1 tsp ground cinnamon.
Nutty Version
Add 1/2 cup chopped walnuts or pecans to the dough for extra texture.
Double Spice Batch
Increase spices by 10-15% for a more intense gingerbread flavor.
Vegan Option
Use vegan butter and substitute 1/2 cup maple syrup for molasses.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Spiced chai tea with frothed milk
- Vanilla ice cream for a warm-cold contrast
- Apple pie for a classic holiday combo
🍷 Drink Pairings:
Hot cocoa with cinnamon sprinkles or a glass of milk with a splash of vanilla extract.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Form dough balls and freeze on baking sheet. Transfer to freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.
Refrigerator Storage
Store cooled cookies in airtight container for up to 5 days. Separate layers with parchment paper to prevent sticking.
Freezer Storage
Freeze baked cookies in single layer for up to 3 months. Thaw at room temperature before serving.
Reheating Instructions
Warm cookies in 300°F oven for 5-7 minutes or microwave for 10-15 seconds.
Troubleshooting & Common Questions
Q: Cookies spread too much
A: Dough may be too warm. Chill for 10-15 minutes before baking. Ensure oven is fully preheated.
Q: Underbaked centers
A: Try reducing oven temperature to 325°F and increasing baking time by 2-3 minutes.
Q: Bitter taste
A: Adjust spices to taste. Dark molasses can be stronger - use light molasses for milder flavor.
Q: Dough too sticky
A: Add flour 1 tbsp at a time until workable. Avoid overmixing to prevent toughness.
Final Thoughts
These gingerbread snowball cookies (spicy, chewy) bring a fresh twist to holiday baking. The perfect balance of warm spices and soft texture makes them a crowd-pleaser at any festive gathering.
Try the variations or serve with your favorite winter beverages for a complete holiday experience. Share this recipe with friends and family for a memorable cookie exchange!
