GIngerbread Pecan Snowballs
These Gingerbread Pecan Snowballs are the perfect cookie for the holiday season. Buttery and melt-in-your-mouth delicious.
Servings: 24 cookies
Equipment
Ingredients
- ¾ cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups all-purpose flour
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ⅓ cup pecans finely chopped
- ¾ cup powdered sugar for rolling
Instructions
- In a large bowl, cream the butter and powdered sugar using an electric hand mixer.
- Add the vanilla extract and molasses and beat to combine.
- In another bowl, whisk together the flour, ginger, cinnamon, allspice, and salt.
- Add the flour mixture and the chopped pecans to the butter mixture. Mix to form the dough, scraping down the sides as necessary.
- Cover and chill the dough in the fridge for 1-2 hours.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and spray lightly with cooking spray.
- Form 1-1/2 tablespoonfuls of dough into balls and place 1-inch apart on the baking sheet.
- Bake for 10-12 minutes, or until the bottom is lightly golden brown.
- Cool the cookies on the pan on a wire rack for 5 minutes, then roll the cookies in powdered sugar. Leave cookies to cool completely on the wire rack, then roll again in powdered sugar.
Notes
- If you use salted butter, omit or use less of the salt called for in the recipe.
- Not a fan of pecans? You can use walnuts, almonds, or another nut in its place.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 1mg
