Real Recipes From Real Home Cooks ®

gingersnap cookies & cinnamon mocha

(1 rating)
Recipe by
Hope Adcox
monroe, GA

Family favorite around Christmas time... Always beg me to make it with my cinnamon mocha:) I'll provide the recipe for the mocha below so your family can enjoy it as much as mine!

(1 rating)
prep time 10 Min
cook time 15 Min

Ingredients For gingersnap cookies & cinnamon mocha

  • COOKIES
  • 2 c
    all purpose flour
  • 1 Tbsp
    ginger
  • 2 Tbsp
    baking soda
  • 3/4 c
    shortening
  • 1
    egg
  • 1/3 c
    cinnamon
  • 1/3 c
    sugar
  • 2 tsp
    salt
  • 1/4 c
    dark molasses
  • MOCHA
  • 1 1/4 c
    half and half
  • 1
    black silk roasted concentrated coffee
  • 1 oz
    packet of hot cocoa mix
  • dash
    cinnamon
  • whipped cream

How To Make gingersnap cookies & cinnamon mocha

  • 1
    Preheat over 350 degrees.
  • 2
    Sift flower, ginger, baking soda, cinnamon and salt into a mixing bowl. Stir mixture to blend evenly and sift a second time into another bowl.
  • 3
    Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg and dark molasses.
  • 4
    Sift 1/3 of the flour mix into the shortening mix, stir to thoroughly blend.
  • 5
    Sift the remaining flour mix and mix together until soft dough forms. Pinch off small amounts of dough and roll into ball. Roll each ball in cinnamon in sugar.
  • 6
    Bake until the tops are rounded and slightly cracked. (10-15 minutes)
  • 7
    MOCHA: Combine hot half-n-half and coffee packet in a large mug, stirring until coffee is dissolved. Add cocoa packet and dash of cinnamon. Stir until blended. Top with whipped cream and sprinkle with cinnamon.

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