Ginger Snaps with Snow Caps

Ginger Snaps with Snow CapsThese 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 they’re 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 a try!
Ginger and White Cookies

Ginger Snaps with Snow Caps
Yields 24
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 cup granulated sugar
  2. ¾ cups shortening, melted and cooled
  3. ¼ cup molasses
  4. 1 large egg
  5. 2 cups flour
  6. 2 teaspoons baking soda
  7. ½ teaspoon salt
  8. ½ teaspoon ground cloves
  9. ½ teaspoon ground ginger
  10. 1 teaspoons ground cinnamon
  11. 10 ounces white chocolate, tempered
Instructions
  1. In a small saucepan, melt shortening, and cool. (about 20 minutes)
  2. In a medium-size mixing bowl, combine flour, baking soda, salt, cloves, ginger, and cinnamon, and whisk.
  3. 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.
  4. Cover and chill for 1-2 hours
  5. Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone mats.
  6. Roll into balls and place on prepared baking sheets. Slightly flatten each ball with the bottom of a glass.
  7. 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.
  8. Temper the chocolate, and dip each cookie or pipe the chocolate over the tops. Allow to set.
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In a small saucepan over low heat, melt ¾ cups shortening Cool to room temperature. This takes about 20 minutes

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

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

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 to the above, and beat well:
¼ cup molasses
1 large egg

Add dry ingredients, and mix just until incorporated.

Add dry ingredients, and mix just until incorporated.

Cover and chill for 1-2 hours or even overnight.

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.

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.

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 ...

Cookies will be dry and puffy when done, but …

... they’ll flatten as they cool. Cool on cookie sheet for 3 minutes.

… they’ll flatten as they cool.
Cool on cookie sheet for 3 minutes.

Then transfer to wire cooling racks.

Then transfer to wire cooling racks.

While the cookies are cooling, Temper 10 ounces white chocolate

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 ...

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.

… lay them on a baking sheet to set at ROOM TEMPERATURE. This will take several hours or overnight.

Ginger Snaps with Snow Caps

 

If that’s too much chocolate for you, …

... pipe some on instead.

… pipe some on instead.

Ginger and White CookiesGinger and White Cookies