Festive Ginger Snap Cookies
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!
Yield: 48Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 1/2 cups | all purpose flour |
| 2 cups | brown sugar |
| 1 1/2 cups | butter |
| 1/2 cup | light molasses, or 1/4 cup dark molasses and 1/4 cup honey |
| 2 | eggs |
| 2 teaspoons | baking soda |
| 2 teaspoons | ground ginger |
| 2 teaspoons | cinnamon |
| 1 teaspoon | ground cloves |
| 1/2 cup | sugar (to roll in) |
| 1 (24-ounce) package | white almonds bark |
| holiday sprinkles | |
| wax paper | |
Directions:
Preheat oven 375 degrees.
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.
Source: cookingwithruthie.com
