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.
Notes
Originally published on November 8, 2015
Pat says
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?
Olivia says
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.
Sarah says
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! ♡♡♡
Olivia says
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 🙂
Sarah says
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 🙂
Barb says
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.
Olivia says
Hi Barb! Interesting, good to know. Thank you!
Olivia says
So bizarre!! Thank you for this. I’ll give it a try when I surely seize it next time I try, hah.
Melissa Sibert says
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.
Olivia says
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!
Sandi says
Can these be frozen after baking? Can you freeze the uncooked dough? Thanks!
Olivia says
Hi Sandi! Yes and yes! They freeze well before or after baking.
Rachael says
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!!
Olivia says
Thanks so much Rachael! I’m glad everyone loved them!
Becky says
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!
Olivia says
Hi Becky! These are probably my favourite Christmas cookies, so I’m so glad you love them too!
Jude says
What can I replace the molasses with ?? Can I put honey or maple syrup?!
Olivia says
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.
Jay says
My cookies came out flat. Suggestions on what I might have done wrong please
Olivia says
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.
CAROLE Crawford says
The dark chocolate sounds like a great alternative to white.I
Is process the same? Anything I need to be aware of before undertaking?
Olivia says
Hi Carole! I actually have a dark chocolate version of these here 🙂 https://livforcake.com/chocolate-dipped-ginger-cookies/
Cheryl Everitt says
This recipe for Snow Capped Gingersnaps are a cinch to make! They were a big hit at our family holiday get-together.
Olivia says
Hi Cheryl! So glad you liked these 🙂
Teresa says
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!
Olivia says
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!!
Ann Hunter says
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!
Olivia says
Thank so much Ann! I’m so glad you both loved the cookies, they are some of my faves! 😀
Alanna @ One Tough Cookie says
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!
Olivia says
Lol, totally!! I managed to melt some dark chocolate with butter the other day without issue (thankfully). Thanks so much Alanna! <3
Sarah says
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
Olivia says
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.
Katalina @ Peas & Peonies says
These cookies look so pretty and so festive, love them, adding them to my Christmas cookie list!
Olivia says
Thanks so much Katalina! 🙂
Mel @ The Refreshanista says
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!
Olivia says
Thanks so much Mel! 😀 xo
Sara says
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 😉
Olivia says
Haha deal! And thanks! xo
jacquee | i sugar coat it! says
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!
Olivia says
😀 I am such a fan of this combo now, it’s a new fave. Let me know how you like them!
Kathi @ laughingspatula says
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!
Olivia says
Noted! I will try this next time. Thanks for the tip Kathi! And thank you for the pin! 😀
Jessica @ Sweetest Menu says
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!
Olivia says
Thank you Jess! I am not a fan of the last minute shopping runs, but grateful I have a store so close by!