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.
- Prep time
- 25 min
- Cook time
- 12 min
- Yield
- 30 servings
- Difficulty
- HARD
Ingredients
- 2+1/4 cup 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 cup white chocolate chips (450g, melted with 1 Tbsp shortening* )
Instructions
- 1
Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
- 2
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.
- 3
Reduce speed to low and add in dry ingredients. Fold in crystallized ginger.
- 4
Cover and refrigerate at least 1 hour.
- 5
Preheat oven to 375F and line baking sheets with parchment or silicone mats.
- 6
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.
- 7
Bake for 10-12 minutes until cracks form. Cool on cookie sheet for 10 mins then transfer to wire rack to cool completely.
- 8
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.