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!
* My friend, Kendra shared this recipe with me about 16 years ago… loved them ever since! Thanks, girl 🙂
Festive Ginger Snap Cookies are a fun little twist on a traditional Christmas Cookie! They’re perfect to make with kids and leave some out for Santa on Christmas Eve too!
While we’re thinking about fun Holiday recipes here are couple of others for you to enjoy!
I was featured with this recipe over at Skip to my Lou.net last weekend but I wanted to make sure and get these yummy cookies shared with all of you before the Holidays were completely under way!
Happy Christmas Eve…
I hope each of you have a very Merry Christmas Day!
Love,
Ruthie
Yield: 48
Festive Ginger Snap Cookies
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 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 only find full 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
- 1 24oz white almond bark
- Holiday sprinkles
- wax paper
Instructions
- 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.
Kellie says
November 8, 2013 at 3:24 pmCan the cookie dough be frozen in advance, then baked a few weeks later?
Ruthie says
November 8, 2013 at 7:23 pmHi Kellie… this recipe calls for baking soda only- which only reacts once but if you change it to be 1 tsp baking soda and 1 tsp baking powder then you can freeze the dough because the baking powder reacts twice; once when wet and again when heat is applied, they will still have lift. I would keep it half and half so they have the chemical balance they need. I hope that’s helpful… you’ll adore these cookies! Faves of our family for over 20 years 🙂 xoxo~ Ruthie
Chris says
November 15, 2013 at 11:15 amAt what temperature do you bake them?
Ruthie says
November 15, 2013 at 11:37 amHi Chris… thank you for pointing that out, I fixed it now! But they bake at 375 degrees. You’ll totally love these cookies 🙂 xoxo~ Ruthie
Chris says
November 15, 2013 at 12:50 pmI guessed right and baked them at 375. They are DELICIOUS! My husband and son couldn’t wait for me to dip them, and gobbled up several while they were warm.
They look so pretty, and will be a regular for my Christmas baking from now on.
My batch baked up 86 cookies (before the raid); however, that is a plus!!
Ruthie says
November 15, 2013 at 2:59 pmThat’s SO awesome 🙂 If you keep them air tight they will stay nice and soft- also a trick my grandma taught me is to put a piece of bread in the container with the cookies and they’ll stay really super soft! They freeze great too. What size scoop did you use to get 86? YUMMO 🙂
Chris says
November 15, 2013 at 3:09 pmI used the small Pampered Chef cookie scoop – they seemed like 1 inch balls. They look the same as your picture, but hard to tell. I am delighted to have a beautiful, tasty new recipe to add to the line-up. Thank you for the recipe!!
Ruthie says
November 15, 2013 at 3:41 pmYep.. that’s exactly what I use too 🙂 You’re totally welcome- I love hearing back on recipe so thanks for the fun comments. Have a great weekend! xoxo~ Ruthie
Cheryl says
November 28, 2013 at 12:06 pmHi Ruthie!
I love these! Gingerbread is my most favorite, and you glammed them up so beautifully! I have shared them over here https://www.facebook.com/EasyFreeSantaLetters so come on by for a look!
Thank you!
Erin says
December 8, 2013 at 6:57 pmWhat kind of shortening or oil do you use?
Ruthie says
December 8, 2013 at 9:22 pmI use canola oil… vegetable oil will work well though. I like either of those over shortening- but that’s just personal preference. This recipe makes a lot of cookies but they freeze well 🙂 Happy Holidays! xoxo! Ruthie