Gingerbread Snap Snowball Cookies

Whip up some Christmas treats Santa will love!

Becky Low shares her favorite recipe for gingerbread cookies.

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Gingerbread Snap Snowball Cookies
2 cups flour
4 ½ teaspoons pumpkin pie spice (see substitute recipe below)*
1 teaspoon baking soda
½ teaspoon salt
¾ cup softened butter
1 cup sugar
1 egg
¼ cup molasses
½ cup cinnamon sugar mix
½ gallon vanilla ice cream

Preheat oven to 350 degrees. Use ungreased baking sheet or line baking sheet with parchment paper, set aside.

Whisk together flour, spice, baking soda and salt.

Beat together butter and sugar; add egg and molasses, beat until fluffy. Add flour mixture and stir until well mixed. Roll into 1-inch balls; roll balls in cinnamon sugar; place on baking sheet 2-inches apart; do not flatten cookie on baking sheet. Bake 9-11 minutes or until tops are slightly cracked and they still appear to be slightly puffy. Cool on a wire rack. Serve with ice cold milk or continue on to make Gingerbread Snowball Sandwiches.

Snowball Sandwich (ice cream sandwiches): Place approximately ¼-cup slightly softened ice cream between two cookies and gently smash to evenly distribute ice cream to edge of the cookies. Wrap and freeze until ice cream is firm.

Perfect Santa treat with ice-cold milk. What do you get when you leave milk outside at the North Pole? Ice Cream! Transform this good-any-time cookie into a fun Snowball Sandwich. Makes approximately 3½ dozen cookies or 20 Snowball Sandwiches

Pumpkin Pie Spice Recipe: Whisk together 2-tablespoons cinnamon, 2-teaspoons ginger, 2-teaspoons nutmeg, 1 ½-teaspoons allspice, 1 ½-teaspoons cloves. Store in air-tight container.

Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook . For nutrition research go to

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