These Festive Ginger Snap Cookies are one of our families 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 Snap Cookies
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 tsp baking soda
2 tsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1/2 C sugar (to roll in)
1 (24oz) white almond bark
In a large mixing bowl combine brown sugar, eggs, molasses; mix well. Add oil, baking soda, ginger, cinnamon, 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 a un-greased cookies sheet. Bake 10 minutes 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. Store in an air tight container. Enjoy!
Festive Ginger Snap Cookies are a fun little twist on a traditional Christmas Cookie! They’re just perfect to make with the kids and then leave them out for Santa on Christmas Eve!
While we’re thinking about fun Holiday recipes here are couple of others for you to enjoy!
Thanks so much for letting me share a little of what I’ve been cooking in my kitchen… come on over and visit me! I’d love to have you stop by at Cooking with Ruthie anytime 🙂
I hope each of you have a very Merry Christmas and a Happy New Year!