Jolly Ginger Snaps

Jolly Ginger Snaps
Prep 15 m
Bake 10 m
Microwave 1 m
Chill 5 m
Bake per batch



  1. 1 of 5 Heat oven to 350 degrees . Line several cookie sheets with parchment paper. Place decorating sugar in a pie dish and set aside.
  2. 2 of 5 In a medium bowl, combine flour, ginger, baking soda, cinnamon and salt. In a large bowl, beat butter, 1/4 cup of the shortening and the granulated sugar until light and fluffy, about 3 minutes. Add egg and molasses and beat until blended. Gradually add flour mixture and beat until just combined.
  3. 3 of 5 Shape dough into 1 1/2-inch balls. Roll dough balls in decorating sugar to coat. Arrange on prepared cookie sheets about 2 inches apart. Bake in batches at 350 degrees until flattened, about 8 to 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.
  4. 4 of 5 Place white melting wafers in a medium bowl with remaining 1 tbsp shortening.
  5. 5 of 5 Microwave candy wafers, stirring until smooth, about 1 minute. Dip a cookie halfway into melted candy, remove any excess and transfer to a wax-paper-lined cookie sheet. While wafers are still wet, add candy trees and red candies to resemble holly. Refrigerate until set, 5 minutes.
Nutrition Information for Jolly Ginger Snaps
Servings Per Recipe:
Per Serving: