These gingerbread snowball cookies are shortbread with a holiday glow-up—soft, buttery, crumbly, and dusted like they’ve been out singing carols in a blizzard. No nuts. No chilling. Just fast, festive, powdered sugar–coated joy.
0 Preheat oven to 350F.
1 Line a baking sheet with silpat or parchment paper.
2 Cream butter until light and fluffy.
3 Add powdered sugar, vanilla extract, salt, cinnamon, ginger, nutmeg, allspice, cloves and molasses; and mix on medium-low speed until smooth and well blended.
4 Add the flour slowly, mixing until well blended. Dough will look crumbly.
5 Roll in tablespoon sized balls.
6 Put on the baking sheet - keep them about an inch apart.
7 Bake for 10-12 minutes, or until the cookies are light golden brown on the bottoms.
8 Remove from oven and cool for 5 minutes.
9 Put about 1/2 cup of powdered sugar in a large bowl.
10 Roll the warm cookies in the powdered sugar to completely coat them.
11 Let cool completely.
