Gingersnap Logs

Gingersnap Logs Recipe

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Talane Hastings

By
@thastings46

Holiday Cookies

Rating:

★★★★★ 1 vote

Serves:
36 cookies
Prep:
45 Min

Ingredients

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  • 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

How to Make Gingersnap Logs

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.

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About Gingersnap Logs

Course/Dish: Cookies




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