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Gingerbread Snowballs – Easy Eggless Christmas Cookies

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Tender, crumbly gingerbread snowballs rolled in powdered sugar for a festive, eggless Christmas cookie. These cookies are packed with warm spices and molasses, perfect for holiday gifting or cozy winter mornings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 3 tbsp (45ml) molasses
  • 2 tbsp (30ml) milk (any type, including almond or oat milk)
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg (optional)
  • 1/2 cup (60g) finely chopped pecans or walnuts (optional)
  • 1/4 cup (40g) mini chocolate chips (optional)
  • 1 cup (120g) powdered sugar (for coating)

Instructions

  1. Place softened butter and brown sugar in a large bowl. Beat with a hand mixer or stand mixer at medium speed for 2-3 minutes, until light and fluffy.
  2. Add molasses and milk. Blend until fully incorporated, scraping down the sides as needed.
  3. In a separate bowl, whisk together flour, salt, ginger, cinnamon, cloves, and nutmeg.
  4. Gradually add the dry ingredients to the butter mixture. Mix on low speed or stir by hand until a soft dough forms. Fold in nuts or chocolate chips if using.
  5. Cover the bowl and refrigerate for 20-30 minutes (optional, but recommended).
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  7. Scoop out tablespoon-sized portions (about 1 inch balls), roll, and place 1.5 inches apart on the baking sheet.
  8. Bake for 14-16 minutes, until cookies are set but not browned.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. Roll each warm cookie in powdered sugar until fully coated. For extra snowy effect, roll a second time after cooling.

Notes

Chilling the dough helps cookies hold their shape. Roll cookies in powdered sugar while still warm for best coating. For vegan, use plant-based butter and non-dairy milk. For gluten-free, use a 1:1 baking blend. Nuts and chocolate chips are optional mix-ins. Store cookies in an airtight container for up to 5 days or freeze uncoated cookies for up to 2 months.

Nutrition

Keywords: gingerbread snowballs, eggless Christmas cookies, holiday cookies, gingerbread cookies, powdered sugar cookies, festive cookies, easy Christmas cookies, nut-free cookies, vegan cookies, gluten-free cookies

Find it online: https://blipflavor.com/gingerbread-snowballs-recipe-easy-eggless-christmas-cookies/