Gingersnap Logs Recipe

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Gingersnap Logs

Talane Hastings

By
@thastings46

Holiday Cookies


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Serves:

36 cookies

Prep:

45 Min

Ingredients

1 1/4 c
gingersnaps
1/2 c
powdered sugar
1/3 c
sweetened condensed milk
1
molasses
1 1/2 tsp
vanilla extract
1 tsp
ground cinnamon
3 oz
white chocolate baking squares with cocoa butter, chopped
1 c
canned vanilla frosting
red decorative sugar

Directions Step-By-Step

1
In a food processor combine 1 cup of the gingersnap crumbs, the powdered sugar, sweetened condensed milk, molasses, vanilla, and cinnamon. Cover and process until well combined. Transfer to a bowl; stir in remaining gingersnap crumbs. Cover and chill for 1 hour or until dough is easy to handle.
2
Line an extra-large baking sheet with waxed paper; set aside. Using a rounded teaspoonful of dough, shape dough into a 1x1/2-inch log. Place on prepared baking sheet. Repeat with the remaining dough.
3
In small saucepan cook and stir white chocolate over low heat until chocolate melts. Add frosting; heat and stir until mixture is smooth. Using a fork, dip logs, one at a time, into white chocolate mixture, allowing excess to drip off. Return to waxed paper. Sprinkle logs with red decorative sugar. Let stand about 30 minutes or until set.
4
To Store:
Layer logs between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

About this Recipe

Course/Dish: Cookies