These Snow Capped Gingersnaps are the perfect holiday cookies! Chewy gingerbread cookies dipped in white chocolate and topped with crystallized ginger.
These chewy gingerbread cookies here are my absolute favorite holiday cookies.
I love them even more than the Dark Chocolate Candy Cane Cookies, which happen to be one of the most popular holiday recipes on my blog. These “Snow Capped” Gingersnaps though, they’re the real winner.
Of course, you have to love gingerbread to love these cookies, and I do. My Gingerbread Cake is also a holiday favorite. Something warm and comforting about those spices and that molasses flavor. I just can’t get enough.
Soft & Chewy Gingerbread Cookies
I adapted this gingerbread cookie recipe from an old Betty Crocker Christmas cookbook that I dug out of storage. I love holiday cookbooks, especially ones from the 80’s and 90’s and am so glad I kept this one!!
Gingerbread cookies rival shortbread when it comes to my favorite holiday cookies. And while I prefer my shortbread crispy, with gingerbread it’s all about soft & chewy. I can’t get enough!
Melting White Chocolate is Hard, Apparently
You know what’s not awesome? Spending $15 on white chocolate (which I don’t even like) and making TWO trips to the grocery store because it manages to seize TWICE when melting. No joke.
It must have had something to do with the butter. I specifically remember melting chocolate with butter at the same time in pastry school and it was perfectly fine, but for some reason, I managed to royally screw it up, twice.
The first time, I tried melting it in the microwave. Mind you, the white chocolate I was using was over 5 years old (did I mention I don’t like white chocolate?), so I assumed that was the issue.
After a trip to the store, I tried again, this time in a bowl over a pot of simmering water in case the microwave was the issue. White chocolate and butter — seized.
Much cursing ensued. Like, a ridiculous amount.
Cursing out the white chocolate that I hate so much. Ryan shouted some words of encouragement from his office but did not dare set foot in the kitchen.
Thankfully the store is within walking distance, so I stormed off. Again.
The final time, I opted to use shortening with the chocolate rather than butter, and it worked perfectly. So, whatever, I don’t know what the issue was exactly, but I won’t be doing that again.
I should note that the recipe actually did call for shortening with the chocolate, but I don’t like to use it, so I tried it with butter.
I’m not exactly sure why the shortening was even needed to tell you the truth, maybe to help add shine? No idea. I am clearly not an expert in melted chocolate. I recommend skipping the shortening altogether and just using melted white chocolate.
Snow Capped Gingersnaps
I did a few versions of these cookies, some with white chocolate & crystallized ginger, some with only white chocolate, and some just plain (because I didn’t want to eat the white chocolate ones, hah).
WELL, get this. The white chocolate ones are totally my favorite. The white chocolate goes so well with the gingerbread flavor! Like, amazingly well.
It’s SO. GOOD.
In hindsight, I wished I had dipped them all, but alas, next time. And there will definitely be a next time.
The white chocolate is the perfect pairing for these chewy ginger cookies, and the crystallized ginger adds a delicious hit of spiciness.
These Snow Capped Gingersnaps are perfect holiday cookie. They are sure to be a hit for your holiday baking or cookie exchanges!
And if you love gingerbread as much as I do, be sure to check out my other gingerbread recipes!
Looking for more holiday cookie recipes?
- Snowball Cookies
- Brownie Cookies
- White Chocolate Candy Cane Cookies
- Chocolate Dipped Gingerbread Cookies
- Stained Glass Cookies
Tips for making these chewy gingerbread cookies:
- I do not recommend using blackstrap molasses — the flavor is too strong and bitter. I use fancy molasses, but I if you can’t find that I would look for unsulphured molasses or dilute the blackstrap with golden syrup.
- Be sure to chill the dough before baking, this will help ensure the cookies don’t spread too much.
- I used a small cookie scoop to portion the dough. This is about 2 tsp of dough.
- You can just dip the cookies in melted white chocolate — the shortening or butter is optional to add some shine.
Snow Capped Gingersnaps (Chewy Gingerbread Cookies)
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup fancy molasses do not use blackstrap
- 1 large egg room temperature
- 1/4 cup crystallized ginger chopped, plus more for topping, optional
- 1/2 cup granulated sugar for dipping
- 2 1/2 cups white chocolate chips 450g, melted with 1 Tbsp shortening*
Instructions
- Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
- In a separate bowl, beat butter, molasses, and brown sugar till pale and fluffy (I use my stand mixer). Add egg and beat until combined.
- Reduce speed to low and add in dry ingredients. Fold in crystallized ginger.
- Cover and refrigerate at least 1 hour.
- Preheat oven to 375F and line baking sheets with parchment or silicone mats.
- Portion dough using a small cookie scoop. Roll into balls and dip tops into granulated sugar. Place on baking sheet at least 3" apart. I did 8 cookies per sheet.
- Bake for 10-12 minutes until cracks form. Cool on cookie sheet for 10 mins then transfer to wire rack to cool completely.
- Dip cookies in melted white chocolate. Place on parchment-lined baking sheets, and top with extra crystallized ginger if desired. Let set until coating is firm.
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Notes
Originally published on November 8, 2015
Heather says
These have become a family favourite, so good. I melt Lindt white chocolate with a teaspoon of coconut oil in a small pot to dip. Perfect every time, thank you!
Olivia says
Hi Heather! Yay! So glad the family loves them 🙂
Elena says
Love the cookies! It was my first time for ginger cookies, they taste awesome. I totally agree with you on white chocolate, I don’t think it’s even chocolate, but use it for decorating. Used that white chocolate dipping with with some heavy cream instead of butter/shortening, came out nicely 🙂 Thanks for the recipe!
Olivia says
Hi Elena! So happy you loved them! Thanks for the feedback 🙂
Elizabeth Bettis says
Hey Olivia! This is such a great recipe. I’m having trouble with the shape they bake in to. If I leave them in a ball, they just bake into a mound that is pretty small. If I flatten them, they overtake. How do you get them to spread like you do while maintaining softness and chewiness?
Olivia says
Hi Elizabeth! Strange that they don’t spread for you when in a ball. They should spread like mine do in the pictures. How do you measure your flour? I always recommend spooning flour into the cup and levelling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe. I wonder if that’s the issue?
Addie says
By far my favorite cookie for Christmas! This will be my 3rd year baking, they are the family/friend favorites for sure!!
Olivia says
Yay! So happy you love it as much as I do, Addie!
Erica says
Could these be rolled out and cut out instead of using the scoop?
Olivia says
Hi Erica! I haven’t tried that myself and worry that the dough might be too thin and sticky. They spread out when baking so if they’re already rolled out and flat I worry they would flatten out even more.
Grace says
I made these for my Christmas cookie boxes and everyone has said they were their favorites! I couldn’t find any crystallized ginger but they still turned out delicious! I love your recipes!
Olivia says
Hi Grace! So happy everyone loved the cookies. Happy Holidays to you!
Nikki says
These cookies are amazing. This is my second year making them because everyone in my office requested them again after having them last Christmas! So look so elegant, and the flavor and texture is amazing!
Olivia says
Hi Nikki! I’m so happy you love these as much as I do. Happy Holidays!
Crystal says
I can’t find the amount of shortening to add to the melted white chocolate? I’ve reread the post, instructions, and ingredients a few times now and my eyeballs are not finding it? LOL
PLEASE HELP, cookie dough is ready to bake! 😁
Olivia says
Hi Crystal! Oops, I must have accidentally deleted that when I updated the post! I used 1 Tbsp shortening with 2 1/2 cups of chocolate chips. I’ll add that back in there. Sorry!
Crystal says
Thank you so much! They turned out so nicely, and were the favorite amongst the boxes of holiday cookies we sent out to the family this year! I’m making a second batch tonight to bake off tomorrow!
Olivia says
Yay! So happy to hear that 🙂