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Gingerbread Snowball Cookies


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Gingerbread Snowball Cookies Recipe





1 cup unsalted butter, softened
1/2 cup confectioners’ sugar, plus additional for dusting, divided
2 1/4 cups all-purpose flour
1/3 cup finely ground hazelnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt


• In a large bowl and using an electric mixer at high speed, beat
the butter and ½ cup confectioners’ sugar until light and fluffy,
about 5 minutes. Slowly beat in the flour, hazelnuts, cinnamon,
ginger, cloves, nutmeg, allspice, and salt. Mix until well
combined. Wrap dough tightly in plastic wrap. Refrigerate for 1
hour, or until dough is firm.
• Preheat oven to 400°. Line 2 baking sheets with parchment
paper and set aside.
• Roll dough into 1-inch balls, and place on prepared baking
sheets, spacing 2 inches apart.
• Bake for 8 to 12 minutes, or until cookies are light brown on the
bottom. Transfer to a wire rack to cool completely. Dust lightly
with confectioners’ sugar.


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