These Christmas snowball cookies start with an easy soft gingerbread cookie recipe with almonds added for crunch and a thick coating of powdered sugar making them totally festive and totally irresistible.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.
Sift together, flour, spices and baking soda and set aside.
Beat together the butter and sugar until light and creamy. Add the yolk and beat until fully incorporated. Add the treacle and beat well again.
Add half of the flour mix and beat on very low until it just starts to clump. Add the remaining flour mixture and beat until combined and clumping. Finally, add the almonds and mix until just combined.
Turn the dough out onto a lightly floured surface and knead until smooth (only about 30 seconds).
Roll small balls (about 2 teaspoons) and sit them 2 inches apart on the baking trays.
Bake for 8-9 minutes, then transfer to a wire rack to cool completely.
Once cool, add the cookies to a plastic bag with the icing sugar and gently toss to coat. Transfer to a plate and serve.
Notes
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary - check for doneness 2-3 minutes before the recipe suggests
Course: Afternoon Tea, Desserts, High Tea, snacks, Sweets
Cuisine: Mexican, russian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.