These Snow Capped Gingersnaps are the perfect Christmas cookies! Chewy gingerbread cookies dipped in white chocolate and topped with crystallized ginger.
It’s DECEMBER. Where did the year go?? I am so unprepared for the holidays it’s not even funny. My sister was here for most of November so I did a whole lotta chatting and shopping (though none of it was actually Christmas shopping) and not nearly enough baking.
I have bought a total of TWO Christmas presents and I’m kinda freaking out about. I know it’s only just December, and if I had even the slightest idea of what to get people it wouldn’t be so bad, but that’s definitely not the case…
ANYhow, these chewy gingerbread cookies here are my absolute favourite holiday cookies. I love them even more than the Dark Chocolate Candy Cane Cookies, which happen to be the most popular holiday recipe on my blog. These “Snow Capped” Gingersnaps though, they’re the really winner.
Of course, you have to love gingerbread to love these cookies, and I do. My Gingerbread Cake is also a holiday favourite. Something warm and comforting about those spices and that molasses flavour. I just can’t get enough.
I adapted this 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!
You know what’s not awesome though? 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 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). WELL, get this. The white chocolate ones are totally my favourite. The white chocolate goes so well with the gingerbread flavour! 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. If you’re going to be doing some holiday baking or taking part in a cookie exchange, they are sure to be a hit!!
Originally published on November 8, 2015
Snow Capped Gingersnaps
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
- 1 large egg
- 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, optional, 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. Dip tops into granulated sugar and 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 in melted white chocolate, place on parchment lined baking sheet, and top with extra crystallized ginger if desired. Let set until coating is firm.
NOTES
* You can do this either in the microwave in 15 second intervals or in a bowl over a pot of simmering water.
Adapted from Betty Crocker's Best Christmas Cookbook.
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
My cookies came out flat. Suggestions on what I might have done wrong please
Hi Jay! Sorry to hear that. Was the dough firm enough to roll into balls? Did you chill the cookie dough? Is it possible that your oven runs a bit hot? A too hot oven will always cause cookies to spread more. The only other thing I can think of is that something was off with your measurements.
The dark chocolate sounds like a great alternative to white.I
Is process the same? Anything I need to be aware of before undertaking?
Hi Carole! I actually have a dark chocolate version of these here 🙂 https://livforcake.com/chocolate-dipped-ginger-cookies/
This recipe for Snow Capped Gingersnaps are a cinch to make! They were a big hit at our family holiday get-together.
Hi Cheryl! So glad you liked these 🙂
I didn’t get time to include these in my Christmas baking so I made them last night and I am so glad I did–they are so delicious! And…ok, perfect with my chai tea this morning too 🙂 Also just realized your blog is the same one where I found the coffee & baileys macaron recipe. I made those over the holidays and they were delicious too. I did have some technical difficulties so they weren’t much to look at (no feet and some hollow shells) but I have only made macarons two other times so I probably just need to perfect my techniques a bit. Thank you for your lovely blog!
Hi Teresa! I’m so glad you loved these cookies. They are SO good! Macarons are so finicky. I haven’t made any in MONTHS because I had a few bad batches in a row. Clearly, I still have not mastered the technique. I hope you try them again! And thanks!!
I made two batches of these during the holidays, and wouldn’t mind having another batch now! They are my husband’s new favorite cookie. He likes them better without the white chocolate, but I agree that the white chocolate adds just that perfect element that takes these cookies over the top. Thank you for such a marvelous recipe that I will be using again and again!
Thank so much Ann! I’m so glad you both loved the cookies, they are some of my faves! 😀
These look *allllllllmost* too pretty to eat! I make ginger cookies all the time, but it never occurred to me to dip them in chocolate! They look gorgeous! And I laughed out loud at your melting-white-chocolate issues — I had the same problem recently but with regular chocolate; it’s so frustrating! Perhaps why they call it having a ‘meltdown’? 😉
Terrific inspiration as always, Liv!
Lol, totally!! I managed to melt some dark chocolate with butter the other day without issue (thankfully). Thanks so much Alanna! <3
Hey, these look completely delicious! How long will the cookies last? I’d really like to be able to make them in advance for Christmas gifts.
Thanks x
Hi Sarah! The cookies will last a looong time if you freeze them. Though I’d suggest freezing them before dipping in white chocolate (though both should work). Otherwise they’d last maybe a week or so on the counter.
These cookies look so pretty and so festive, love them, adding them to my Christmas cookie list!
Thanks so much Katalina! 🙂
Yummy! I love ginger cookies and I think the white chocolate would make them even better 🙂 I’m also in love with your photo styling- so Christmasy!
Thanks so much Mel! 😀 xo
These cookies look delicious and I’m totally in love with these pictures! I happen to be a white chocolate lover so I’ll take any leftovers you have so that it doesn’t sit around for years 😉
Haha deal! And thanks! xo
A woman, really?!? LOL…Your cookies look and sound wonderful. I love ginger and white chocolate and recently combined them for truffles. These are going on my holiday bake list!
😀 I am such a fan of this combo now, it’s a new fave. Let me know how you like them!
canola or vegetable oil. I know sounds weird but if you add a tablespoon or two when melting your white chocolate it works! . Takes a bit longer to firm up but I’ve used it this trick a dozen times and no fail! These look fabulous and pinning to use for The Great Food Bloggers Cookie Swap!
Noted! I will try this next time. Thanks for the tip Kathi! And thank you for the pin! 😀
This made me giggle. I am very familiar with those late groceries runs and also spending way way too much money on chocolate for baking. It was, however, worth every second of pain because these cookies are gorgeous!!! Pinned!
Thank you Jess! I am not a fan of the last minute shopping runs, but grateful I have a store so close by!