Molly Mckeown

Molly McKeown

Manager of Web Communications

These tasty cookies add spice to the season -- just as OUR team can help you to spice up your message!

Gingerbread Snowball Cookies
  1. 3 c. flour
  2. 1/2 tsp. baking soda
  3. 1/4 tsp. salt
  4. 1 tsp. allspice
  5. 1 tsp. cinnamon
  6. 1 tsp. nutmeg
  7. 1-1/2 tsp. ground ginger
  8. 2 pinches of ground white (or black) pepper
  9. 3/4 c. butter (1-1/2 sticks), softened
  10. 1/2 c. white, granulated sugar
  11. 1/2 c. dark brown sugar, packed
  12. 1 egg
  13. 1/3 c. molasses
  14. 1 tsp. pure vanilla extract
  15. 2 c. powdered sugar

Preheat oven to 350° F. Whisk together flour, baking soda, salt, and ground spices. Set aside. In a separate bowl, use an electric mixer to cream the softened butter and sugars until light and fluffy. Add in egg, molasses, and vanilla. Now gradually add in the dry flour mixture, blending just until the dough comes together.

Form dough into a disc or ball. Wrap in plastic and allow to rest in refrigerator for two hours or overnight.

When ready to bake, break off small pieces of dough and roll into balls. Bake 12 to 16 minutes or until golden brown and they crack slightly on the surface.

While the cookies are still very warm, roll them in powdered sugar. After the cookies have cooled a bit more, roll them a second time and you’ll have your final snowball dusting.