Festive Ginger Snap Cookies
Be careful not to overbake. Even when taken out and REALLY soft initially, they will turn hard.
Ingredients
- 4 1/2 C all purpose flour
- 2 C brown sugar
- 1 1/2 C oil
- 1/2 C 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
- Sprinkles
- Wax Paper
Instructions
- 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. Store in an air tight container. Enjoy!
