These Festive Ginger Snap Cookies are one of our family’s long-time favorite recipes during the Holidays!  You’ll love them.  They also become beautifully Festive when you dip them in White Chocolate and add some Holiday Sprinkles!

Festive Ginger Snaps by whatscookingwithruthie.com
Ginger Snap Cookie Recipe

RELATED: Add a bit of butterscotch to your ginger cookies for a delicious twist. I think you will love the Butterscotch Gingerbread Cookies.

Festive Ginger Snap Cookies add a fun little twist to a traditional Christmas Cookie! They’re perfect for making with the kids and then leaving them out for Santa on Christmas Eve!

  • all-purpose flour
  • brown sugar
  • shortening or oil
  • light molasses (if you can’t find mild flavor use 1/4 C honey and 1/4 full flavor molasses)
  • eggs
  • baking soda
  • ground ginger
  • cinnamon
  • 1 tsp ground cloves
  • sugar (to roll in)
  • white almond bark
  • Holiday sprinkles
  • wax paper

How to make Festive Ginger Snap Cookies

  1. In a large mixing bowl combine brown sugar, eggs, and molasses; mix well.
  2. Add oil, baking soda, ginger, cinnamon, and cloves; mix well.
  3. Add flour 1 C at a time, mixing well between each addition.
  4. Using a small cookie scoop or making 1-inch balls, roll in sugar and place on an un-greased cookie sheet.
  5. Bake for 10 minutes cookie tops will crack.
  6. Cool on rack.
  7. Melt almond bark according to package directions (I use a microwave), use a spoon to help cover each cookie halfway, place on waxed paper, add sprinkles, and allow to dry completely.

Storage for Soft Delicious Ginger Snap Cookies

Store in an airtight container. Adding a slice of bread in the container with the cookies will keep them moist.

Festive Ginger Snaps by whatscookingwithruthie.com

Festive Ginger Snap Cookies

Prep Time 10 minutes
Cook Time 10 minutes

Ingredients  

  • 4 1/2 C all-purpose flour
  • 2 C brown sugar
  • 1 1/2 C shortening or oil
  • 1/2 C light molasses if you can’t find mild flavor use 1/4 C honey and 1/4 full flavor molasses
  • 2 eggs
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 C sugar to roll in
  • 24 oz package of white almond bark
  • Holiday sprinkles

Instructions 

  • In a large mixing bowl combine brown sugar, eggs, and molasses; mix well.
  • Add oil, baking soda, ginger, cinnamon, and cloves; mix well.
  • Add flour 1 C at a time, mixing well between each addition.
  • Using a small cookie scoop or making 1 inch balls, roll in sugar and place on an un-greased cookies sheet.
  • Bake for 10 minutes at 375F cookie tops will crack.
  • Cool on rack.
  • Melt almond bark according to package directions (I use microwave), using a spoon to help cover each cookie half way, place on waxed paper, add sprinkles, allow to dry completely.

Notes

Store in an air tight container.

Nutrition

Calories: 242kcal | Carbohydrates: 33g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 10IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 1mg
Servings: 48
Course: Dessert
Cuisine: American
Author: Cindy Hopper

Visit Ruthie for more cooking ideas at Cooking with Ruthie.

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