The snowball with gingerbread is an elegant and delightful idea to create for the Holidays. The gingerbreads, that is, the famous spiced Christmas cookies, I decorated with a water glaze and colored with pencils. I then placed them on a round cookie on which I sprinkled with powdered sugar (to give it a snow effect) and put a stemless wine glass over it, thus creating a snowball with the gingerbread inside. This idea is perfect for decorating the table for Holiday lunches and dinners, as well as for gifting in jars.
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Christmas Cookies
Mini Christmas Menu
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup sunflower oil
- 1 egg
- 1/4 cup brown sugar
- 1 oz honey
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- Half teaspoon ground cloves
- Half teaspoon nutmeg
- a quarter teaspoon baking soda
- 3/4 cup powdered sugar
- 2 tablespoons water
- edible pencils
- to taste rosemary
- to taste powdered sugar
Tools
- Molds
- 6 Glasses
- Cookie Cutters
Preparation
To make the Snowball with Gingerbread, in a bowl whisk the eggs with the sugar, then add the oil and gradually the flour.
Incorporate the honey into the dough and add the spices. Finally, add the baking soda, knead until you get a smooth and homogeneous dough.
Work the dough on a floured surface. With the help of a rolling pin, roll out the dough to a thickness of about 1/8 inch. Make cookies with the appropriate cutters: in the shape of Christmas trees and gingerbread men.
Also make the bases on which the cookies will be placed. You will need to use a round cookie cutter smaller in diameter than the glass, or cloche, that will be used to create the snowball.
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for 15 minutes, until golden. Once ready, place them on a wire rack to cool.
Meanwhile, prepare the glaze. Pour the powdered sugar into a small bowl. Boil the water and gradually add it to the sugar. Stir to dissolve the sugar and mix until the sugar is completely dissolved and to avoid lumps.
If the glaze is too liquid, add more powdered sugar, one tablespoon at a time, or if it is too thick, add a little water. The glaze should have a viscous consistency.
Pour the water glaze into a piping bag and cut a small tip. Decorate the cookies with the glaze and colored edible pencils.
Glaze the bases as well and place the cookies on them. Decorate with some rosemary sprigs and sprinkle with powdered sugar.
Place the assembled cookies on a plate and carefully place a glass over the cookie. Enjoy!
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