Festive Ginger Snap Cookies

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Keyword: cookies

Servings:

Calories: 242kcal

Author: Cindy Hopper

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

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.

Store in an air tight container.