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.
Nutrition Facts
Ingredients
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.
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Continue Reading at Livforcake →Chef's Notes
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.
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Reviews from the Original Source
Made these for the first time last Christmas and back again this year, this is truly a special cookie. Thank you for sharing this recipe
These have been a huge hit when I make them around the holidays! So chewy and delicious. I'm pivoting a bit this month (August) and making them to have with fresh homemade peach ice cream, since peach and ginger are so tasty together. Gives me a good excuse to make the cookies all year round!
These cookies are delicious, the white chocolate just makes them that much better, I will certainly make these again.
SO good! My white chocolate seized as well unfortunately but I was able to salvage it by scraping small amounts off the top and then frosting half the cookie with it. Turned out delicious thankfully.
These cookies are wonderfully chewy and turned out perfectly. I added 1 TBS espresso powder (personal preference) and rested the dough overnight in the fridge. This recipe is a keeper! :)
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!
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