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Home » Cookies » Snow Capped Gingersnaps (Chewy Gingerbread Cookies)

Snow Capped Gingersnaps (Chewy Gingerbread Cookies)

By Olivia, 62 Comments

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These Snow Capped Gingersnaps are the perfect holiday cookies! Chewy gingerbread cookies dipped in white chocolate and topped with crystallized ginger.

Chewy Gingerbread cookies dipped in white chocolate

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 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 favourite. Something warm and comforting about those spices and that molasses flavour. I just can’t get enough.

White chocolate dipped chewy gingersnaps

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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 favourite holiday cookies. And while I prefer my shortbread crispy, with gingerbread it’s all about soft & chewy. I can’t get enough!

white chocolate dipped gingersnaps

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.

These Snow Capped Gingersnaps are the perfect Christmas cookies!

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 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.

A box of white chocolate dipped chewy gingerbread cookies

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 flavour 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.
Cookies on a red tablecloth
Print Pin Rate
4.84 from 12 votes

Snow Capped Gingersnaps (Chewy Gingerbread Cookies)

These Snow Capped Gingersnaps are the perfect holiday cookies! Chewy gingerbread cookies dipped in white chocolate and topped with crystallized ginger.
Course Dessert
Cuisine Cookie
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 37 minutes
Servings 30
Calories 211kcal
Author Olivia

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*
US Customary - Metric

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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  • Close up of halloween cookies.
    Halloween Sprinkle Cookies

Notes

* You can do this either in the microwave in 15 second intervals or in a bowl over a pot of simmering water. The shortening is optional, you can just leave it out if you prefer.
Adapted from Betty Crocker's Best Christmas Cookbook.
Calories: 211kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 21mgSodium: 123mgPotassium: 107mgSugar: 22gVitamin A: 155IUVitamin C: 0.1mgCalcium: 46mgIron: 0.7mg
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.
Originally published on November 8, 2015

Chewy gingerbread cookies photo collage

 

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November 1, 2020

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    Recipe Rating




  1. Heather says

    December 19, 2020 at 4:45 PM

    5 stars
    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!

    Reply
    • Olivia says

      December 19, 2020 at 6:25 PM

      Hi Heather! Yay! So glad the family loves them 🙂

      Reply
  2. Elena says

    December 19, 2020 at 4:40 PM

    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!

    Reply
    • Olivia says

      December 19, 2020 at 6:25 PM

      Hi Elena! So happy you loved them! Thanks for the feedback 🙂

      Reply
  3. Elizabeth Bettis says

    December 17, 2020 at 3:01 PM

    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?

    Reply
    • Olivia says

      December 17, 2020 at 4:22 PM

      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?

      Reply
  4. Addie says

    November 28, 2020 at 8:55 AM

    By far my favorite cookie for Christmas! This will be my 3rd year baking, they are the family/friend favorites for sure!!

    Reply
    • Olivia says

      November 29, 2020 at 4:04 PM

      Yay! So happy you love it as much as I do, Addie!

      Reply
  5. Erica says

    October 19, 2020 at 12:30 PM

    Could these be rolled out and cut out instead of using the scoop?

    Reply
    • Olivia says

      October 19, 2020 at 4:57 PM

      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.

      Reply
  6. Grace says

    December 27, 2019 at 5:31 PM

    5 stars
    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!

    Reply
    • Olivia says

      December 28, 2019 at 11:06 AM

      Hi Grace! So happy everyone loved the cookies. Happy Holidays to you!

      Reply
  7. Nikki says

    December 20, 2019 at 8:48 AM

    5 stars
    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!

    Reply
    • Olivia says

      December 20, 2019 at 3:15 PM

      Hi Nikki! I’m so happy you love these as much as I do. Happy Holidays!

      Reply
  8. Crystal says

    December 18, 2019 at 3:41 PM

    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! 😁

    Reply
    • Olivia says

      December 18, 2019 at 3:45 PM

      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!

      Reply
      • Crystal says

        December 27, 2019 at 10:09 PM

        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!

        Reply
        • Olivia says

          December 28, 2019 at 11:06 AM

          Yay! So happy to hear that 🙂

          Reply
  9. Pat says

    December 10, 2019 at 11:05 PM

    4 stars
    Hi, I made these today to give as gifts. I am a cookie decorator but thought the adults might like a change from royal icing. I live in Queensland and it is very hot here with humidity at 98%. My cookies just went flat with no cracking. The taste is delightful but I cant gift them. Everyone expects something special from me. Any ideas what is wrong or do you think it is our weather?

    Reply
    • Olivia says

      December 11, 2019 at 9:40 AM

      Hi Pat! Did you chill the dough before baking? And did you make any substitutions to the recipe? I’m not entirely sure what element causes the cracking specifically, but they should not bake up flat.

      Reply
  10. Sarah says

    December 6, 2019 at 8:31 AM

    Hi Olivia! I’ve had my share of chocolate-seizing episodes, and a helpful tip I found is to add a half teaspoon of boiling water and stir it in. Continue to had small amounts of water until your chocolate mixture is right. Hope that helps 🙂
    The cookies look amazing! ♡♡♡

    Reply
    • Olivia says

      December 6, 2019 at 9:43 AM

      Hi Sarah! Do you mean to add the water after it’s seized? I’ve never heard of this! Water and chocolate usually don’t mix well, but I might have to give it a try if it happens again. Thanks so much for the tip 🙂

      Reply
      • Sarah says

        December 6, 2019 at 12:17 PM

        Yes, if your chocolate has seized it helps to add small amounts of boiling water.
        That’s what I thought the first time! Water makes it seize and then helps fix it 🙂

        Reply
        • Barb says

          December 6, 2019 at 2:18 PM

          It was probably the water in the butter that made the white chocolate seize. Shortening or vegetable oil is usually what is used to thin chocolate.

          Reply
          • Olivia says

            December 7, 2019 at 11:32 AM

            Hi Barb! Interesting, good to know. Thank you!

        • Olivia says

          December 7, 2019 at 11:31 AM

          So bizarre!! Thank you for this. I’ll give it a try when I surely seize it next time I try, hah.

          Reply
  11. Melissa Sibert says

    December 6, 2019 at 8:21 AM

    A lot of times when melting chocolate for dipping, recipes will tell you to add a little shortening to help thin the chocolate so it dips better. Kind of like using couverture chocolate that is made for candy dipping. I love ginger snaps, so I will have to try dipping them in white chocolate and sprinkling with candied ginger.

    Reply
    • Olivia says

      December 6, 2019 at 9:42 AM

      Hi Melissa! Thanks for the tip — I think part of the issue was maybe that I was using chocolate chips and not high quality chocolate. I hope you love these ones — the white chocolate and ginger adds amazing flavour!

      Reply
  12. Sandi says

    November 20, 2019 at 9:35 AM

    Can these be frozen after baking? Can you freeze the uncooked dough? Thanks!

    Reply
    • Olivia says

      November 20, 2019 at 10:53 AM

      Hi Sandi! Yes and yes! They freeze well before or after baking.

      Reply
  13. Rachael says

    December 20, 2018 at 4:21 PM

    5 stars
    I have made these for friends, family, and coworkers and they’re a HUGE hit! Everyone loves them and I’ve gained some gingersnap converts. Thank you so much for sharing this recipe!!

    Reply
    • Olivia says

      December 21, 2018 at 2:23 PM

      Thanks so much Rachael! I’m glad everyone loved them!

      Reply
  14. Becky says

    December 18, 2018 at 11:20 AM

    5 stars
    Hi! I made these cookies last night as a double-batch and my husband and I tried them out together and O.M.G – these are LITERALLY the best cookies I have EVER had in my whole life. Not even exaggerating here! The flavor combinations are perfect and the crystallized ginger and white chocolate are FABULOUS additions to the traditional gingersnap recipe. I will be making probably 3-4 more batches of these for my Holiday gatherings! Thank you for sharing your amazing recipes!

    Reply
    • Olivia says

      December 18, 2018 at 1:04 PM

      Hi Becky! These are probably my favourite Christmas cookies, so I’m so glad you love them too!

      Reply
  15. Jude says

    December 12, 2018 at 9:33 AM

    What can I replace the molasses with ?? Can I put honey or maple syrup?!

    Reply
    • Olivia says

      December 12, 2018 at 2:36 PM

      Hi Jude! Replacing the molasses will significantly alter the taste of these cookies. You can try using honey instead but I think maple syrup is too thin.

      Reply
  16. Jay says

    December 7, 2018 at 7:54 AM

    My cookies came out flat. Suggestions on what I might have done wrong please

    Reply
    • Olivia says

      December 7, 2018 at 9:41 AM

      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.

      Reply
  17. CAROLE Crawford says

    December 3, 2018 at 10:16 AM

    4 stars
    The dark chocolate sounds like a great alternative to white.I
    Is process the same? Anything I need to be aware of before undertaking?

    Reply
    • Olivia says

      December 5, 2018 at 4:43 PM

      Hi Carole! I actually have a dark chocolate version of these here 🙂 https://livforcake.com/chocolate-dipped-ginger-cookies/

      Reply
  18. Cheryl Everitt says

    December 26, 2016 at 6:11 AM

    5 stars
    This recipe for Snow Capped Gingersnaps are a cinch to make! They were a big hit at our family holiday get-together.

    Reply
    • Olivia says

      December 26, 2016 at 5:35 PM

      Hi Cheryl! So glad you liked these 🙂

      Reply
  19. Teresa says

    January 6, 2016 at 6:38 AM

    5 stars
    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!

    Reply
    • Olivia says

      January 6, 2016 at 9:36 AM

      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!!

      Reply
  20. Ann Hunter says

    December 30, 2015 at 6:37 AM

    5 stars
    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!

    Reply
    • Olivia says

      December 30, 2015 at 10:26 AM

      Thank so much Ann! I’m so glad you both loved the cookies, they are some of my faves! 😀

      Reply
  21. Alanna @ One Tough Cookie says

    November 27, 2015 at 12:29 PM

    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!

    Reply
    • Olivia says

      November 27, 2015 at 4:17 PM

      Lol, totally!! I managed to melt some dark chocolate with butter the other day without issue (thankfully). Thanks so much Alanna! <3

      Reply
  22. Sarah says

    November 24, 2015 at 7:13 AM

    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

    Reply
    • Olivia says

      November 24, 2015 at 9:14 AM

      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.

      Reply
  23. Katalina @ Peas & Peonies says

    November 14, 2015 at 9:03 PM

    5 stars
    These cookies look so pretty and so festive, love them, adding them to my Christmas cookie list!

    Reply
    • Olivia says

      November 14, 2015 at 10:28 PM

      Thanks so much Katalina! 🙂

      Reply
  24. Mel @ The Refreshanista says

    November 10, 2015 at 5:50 PM

    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!

    Reply
    • Olivia says

      November 10, 2015 at 7:58 PM

      Thanks so much Mel! 😀 xo

      Reply
  25. Sara says

    November 9, 2015 at 10:18 PM

    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 😉

    Reply
    • Olivia says

      November 10, 2015 at 7:58 PM

      Haha deal! And thanks! xo

      Reply
  26. jacquee | i sugar coat it! says

    November 9, 2015 at 7:40 PM

    5 stars
    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!

    Reply
    • Olivia says

      November 10, 2015 at 7:57 PM

      😀 I am such a fan of this combo now, it’s a new fave. Let me know how you like them!

      Reply
  27. Kathi @ laughingspatula says

    November 9, 2015 at 7:39 PM

    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!

    Reply
    • Olivia says

      November 10, 2015 at 7:57 PM

      Noted! I will try this next time. Thanks for the tip Kathi! And thank you for the pin! 😀

      Reply
  28. Jessica @ Sweetest Menu says

    November 9, 2015 at 5:33 PM

    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!

    Reply
    • Olivia says

      November 10, 2015 at 7:56 PM

      Thank you Jess! I am not a fan of the last minute shopping runs, but grateful I have a store so close by!

      Reply
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