Print This Recipe

Snow-Capped Gingersnap Cookies

Snow-Capped Gingersnap CookiesThis recipe for my Snow-Capped Gingersnap Cookies is my most requested and popular recipe I make for the holidays.

Our home was featured as one of 5 homes to be toured over the holiday season on a Woodland Park Holiday Home Tour a few years ago and I made several hundred of these cookies for the tour and I ran out after the 1st day of the tour they were such a hit.

Everyone that has these cookies raves about them. They’re not your typical crunchy Gingersnap Cookies, they are a soft, flavorful cookie, dipped in white chocolate, then sprinkled with crystallized ginger. They are not only beautiful, but you will be addicted and these just may become your new favorite holiday cookie! Enjoy!

This recipe, and 499 others can be found in our 2nd version of our Cookbook, “Rocky Mountain Lodge & Cabins MORE Favorite Recipes“, which can be purchased at our online Gift Shop. And enter the code GIFT20 to receive 20% off!

Prep Time: 1 Hour and 44 Minutes
Cook Time: 10 Minutes
Total Time: 1 Hour and 55 Minutes
Servings: 4 dozen

Ingredients:

  • COOKIES:
  • 1 cup brown sugar, packed
  • 3/4 cup butter flavored shortening (i.e. Crisco)
  • 1/4 cup molasses
  • 1 large egg
  • 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
  • granulated sugar
  • ICING:
  • 1 (6-oz) package white baking chips (vanilla)
  • 1 Tbsp. white shortening
  • Crystallized ginger, chopped

Instructions:

  1. COOKIES:

  2. Mix brown sugar, shortening, molasses, and egg in a large bowl.

  3. In a separate bowl sift together flour, baking soda, cinnamon, ground ginger, and salt. Stir into wet ingredients. Cover and refrigerate at least 1 hour.

  4. Preheat oven to 375°F. Shape dough by rounded teaspoonfuls into balls, and roll in granulated sugar. Place on cookie sheet, about 3-inches apart. Bake 9-10 minutes, or just until set. Remove to wire rack; cool completely.

  5. ICING:

  6. Place chips and shortening in a microwave-safe bowl. Microwave uncovered, on medium-high heat for 1 1/2-2 minutes, stirring every 15 seconds, until smooth. Dip half of each cooled cookie into melted mixture; sprinkle with crystallized ginger. Place on waxed paper; let stand until coating is firm.

Leave a Reply

Your email address will not be published. Required fields are marked *