Photo: Jim Norton
Ground ginger and cinnamon adds a little kick to these sweet coconut snowballs. Kids will love helping to form the balls then rolling in sugar.
1/4 cup icing sugar, plus more for rolling
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 tsp vanilla
1 1/2 cups sweetened fancy flake coconut
2 cups all-purpose flour
Sift icing sugar with ginger, cinnamon and salt. In a large bowl, beat butter with sugar mixture until evenly combined. Stir in vanilla, then coconut and flour until mixture starts to come together. Pinch off a scant tablespoon of dough, then roll into a ball. Repeat with remaining dough, placing 11⁄2 in (4 cm) apart on a parchment-lined baking sheet.
Bake in preheated 350°F (180°C) oven until edges are set and bottoms are golden, about 15 minutes. Cool on a wire rack.
Place 1 cup (250 mL) icing sugar in a bowl. Roll one cookie at a time in sugar to coat. Store in airtight container for up to 3 days. To make ahead: Bake cookies but don't roll in sugar. Freeze up to 1 month. Defrost as many as needed and roll in sugar before serving.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners