Ginger Snowball Cookies

Products Used

By Ericka Sanchez

Prep Time:

15m

Bake/Cook Time:

12m

Yield:

35 cookies

These festive holiday Ginger Snowball Cookies are flavored with ginger and fragrant spices. Rolled in Imperial Sugar Confectioner’s Sugar, these scrumptious bites resemble fun, fluffy snowballs and make a delicious edible gift.

Estas galletas navideñas están perfectamente aromatizadas con jengibre y especias. Enrolladas en Imperial Sugar Confectioner's Sugar, estos deliciosos bocados parecen divertidas y esponjosas bolas de nieve. Son el regalo comestible perfecto.

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Products Used

Ingredients

1 cup unsalted butter, softened
1/2 cup Imperial Sugar Confectioners Powdered Sugar, plus more for dusting
1 teaspoon vanilla extract
2 tablespoons Imperial Sugar Dark Brown Sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ginger
1/2 teaspoon salt
2 1/2 cups all-purpose flour*

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350° F. Line two baking sheets with parchment paper. Set aside.
In a bowl of a stand mixer, mix butter for 30 seconds or until creamy. Add 1/2 cup confectioner’s sugar, vanilla, dark brown sugar, cloves, allspice, nutmeg, cinnamon, ginger, and salt.
Mix on medium speed, scraping sides of bowl with a spatula, until creamy and mixed well.
Decrease mixer speed to low and add flour 1/2 cup at a time. Mix for 8-10 minutes or until mixture resembles cookie dough. Scrape sides of bowl with spatula every 2-3 minutes.
Scoop out 1 tablespoon at a time, roll between palms of hand and arrange on prepared baking sheets.
Bake for 12 minutes or until bottom of cookies are golden. Let cool on baking sheets for 5 minutes. Dust with confectioner’s sugar and place on cooling rack to cool completely.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.

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