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These Snow Capped Gingersnaps are probably my #1 favorite Christmas Cookie. They aren’t a crispy cookie, but a soft gingersnap cookie. They’re then dipped in white chocolate and dotted with pieces of crystallized ginger. Every time I make these they are devoured in a flash. Even people that aren’t crispy gingersnap fans love these cookies. I made them for a Holiday Home Tour I was part of one year, and I ran out early in the day. Everyone loves these cookies, and I’m sure you will too. Enjoy!

This recipe, and 499 more recipes, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Pikes Peak Guest Cabin at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 1 Hour and 10 Minutes
Cook Time: 9 Minutes
Total Time: 1 Hour and 19 Minutes
Servings: about 4 dozen cookies


  • 1 cup brown sugar, packed
  • 3/4 cup butter flavored shortening (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
  • 1 (6-oz) package white (vanilla) baking chips
  • 1 Tbsp. regular shortening
  • Crystallized ginger, chopped


  1. In a large mixing bowl combine sugar, butter-flavored shortening, molasses, and egg; beat until well combined.

  2. In another bowl sift or whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and salt. Slowly add to wet ingredients. Cover and refrigerate at least 1 hour.

  3. 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 to cool completely.

  4. Once the cookies are cooled make the icing. Place the chips and regular 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.

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