These lovely ladies are just a dressed-up version of my favorite ginger snaps. I took something amazing and combined it with something else that’s amazing, and the result was “two great tastes that taste great together.” The white chocolate enhances the cinnamon flavor in the cookies, making these a perfect Christmas treat.
I’m giving you fair warning that these ginger snaps are RICH, and probably not for the chocolate-eating novice or the faint of heart. But if you already know that you like white chocolate and hard-core deliciousness, then give these ginger snaps a try
Easy Step-By-Step Instructions for Ginger Snaps with Snow Caps
In a small saucepan over low heat, melt
¾ cups shortening
Cool to room temperature. This takes about 20 minutes
In a medium-size mixing bowl, combine and whisk the following:
2 cups flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoons ground cinnamon
Beat together the following until light and fluffy.
1 cup granulated sugar
¾ cups shortening, melted and cooled
Add to the above, and beat well:
¼ cup molasses
1 large egg
Add dry ingredients, and mix just until incorporated.
Cover and chill for 1-2 hours or even overnight.
When you’re ready to bake, line cookie sheets with silicone mats or parchment, and preheat oven to 375 F.
Roll into balls and place on prepared baking sheets.
Partially flatten each ball with a clean glass.
(For regular ginger snaps, I dip the glass in sugar, but since we’re dipping these in chocolate, we’re skipping that.)
Now bake at 375 for 8-10 minutes.
Cookies will be dry and puffy when done, but …
… they’ll flatten as they cool.
Cool on cookie sheet for 3 minutes.
Then transfer to wire cooling racks.
While the cookies are cooling, Temper
10 ounces white chocolate
If you’re not sure how to do this, here’s a quick and easy tutorial.
Dip each cookie into the tempered chocolate, and …
… lay them on a baking sheet to set at ROOM TEMPERATURE. This will take several hours or overnight.
These are magnificent … BUT … if that’s too much white chocolate for you …
… pipe some on instead.
They’re so good!
Free Printable Recipe Ginger Snaps with Snow Caps
- 1 cup granulated sugar
- ¾ cups shortening, melted and cooled
- ¼ cup molasses
- 1 large egg
- 2 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 teaspoons ground cinnamon
- 10 ounces white chocolate, tempered
- In a small saucepan, melt shortening, and cool. (about 20 minutes)
- In a medium-size mixing bowl, combine flour, baking soda, salt, cloves, ginger, and cinnamon, and whisk.
- Beat together sugar and melted shortening until light and fluffly. Add molasses and egg, and beat well. Add dry ingredients, and mix just until incorporated.
- Cover and chill for 1-2 hours
- Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone mats.
- Roll into balls and place on prepared baking sheets. Slightly flatten each ball with the bottom of a glass.
- Bake at 375 for 8-10 minutes. (Cookies will be dry and puffy when done, but they’ll flatten as they cool.) Cool on cookie sheet for 3 minutes, then transfer to wire cooling racks.
- Temper the chocolate, and dip each cookie or pipe the chocolate over the tops. Allow to set.
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