Gingersnap Logs

Gingersnap Logs Recipe

No Photo

Have you made this?

 Share your own photo!

Talane Hastings


Holiday Cookies

★★★★★ 1 vote
36 cookies
45 Min


1 1/4 c
1/2 c
powdered sugar
1/3 c
sweetened condensed milk
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

How to Make Gingersnap Logs


  • 1In 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.
  • 2Line 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.
  • 3In 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.
  • 4To 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.

Printable Recipe Card

About Gingersnap Logs

Course/Dish: Cookies