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!
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)
- 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*
- 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.
Originally published on November 8, 2015