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In a food processor, combine 1 cup gingersnap crumbs, confectioners’ sugar, condensed milk, molasses (or rum or coffee liqueur), vanilla and cinnamon. Cover and process until well combined. Transfer to a bowl; stir in the remaining 1/4 cup gingersnap crumbs. Cover and chill for 1 hour or until dough is easy to handle.
Line an extra-large baking sheet with wax paper; set aside. Shape a rounded teaspoonful of dough into a 1-by-1/2-inch log. Place on the prepared baking sheet. Repeat with the remaining dough.
In small saucepan, cook and stir white chocolate over low heat until melted. Add frosting; heat and stir until mixture is smooth. Using a fork, dip logs, one at a time, into the white chocolate mixture, allowing excess to drip off. Return to wax paper. Sprinkle logs with red sugar. Let stand until set, about 30 minutes.