Delicious and festive Gingerbread Snowball Cookies that provide a healthier alternative for holiday baking without sacrificing taste.

Scale

1 cup unsalted butter (can substitute with coconut oil)

1 cup powdered sugar (can substitute with stevia)

1/2 cup molasses (can substitute with honey)

2 cups all-purpose flour (can substitute with whole wheat flour)

1 tablespoon ground ginger

1 teaspoon ground cinnamon (can substitute with nutmeg)

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup chopped walnuts (optional)

Preheat the oven to 350°F (175°C).
In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
Mix in the molasses, ground ginger, cinnamon, and salt until well combined.
In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually add it to the butter mixture, stirring until just combined.
Fold in the chopped walnuts evenly through the cookie dough.
Using a cookie scoop or tablespoon, form the dough into small balls.
Place cookie balls on a lined baking sheet, leaving space for them to expand. Bake for 12-15 minutes or until edges are lightly golden.
Let the cookies cool for five minutes, then transfer to a wire rack to cool completely and dust with powdered sugar if desired.

For a nut-free version, omit the walnuts or use chia seeds. Ensure freshness of dry ingredients for best results.

Keywords: Gingerbread, Snowball Cookies, Holiday Baking