These Gingersnap Cookies are sweet and spicy with a crispy chewiness to them. They’re dipped in white chocolate and sprinkled with candied ginger for a tasty holiday treat.
If you love ginger desserts, then you should try these Chewy Ginger Molasses Cookies and this Gingerbread Cake.
Table Of Contents
Recipe Details
These spiced Gingersnap Cookies are perfect for fall and the holidays. The scent of them cooking in the kitchen always gets me in the mood for friends, family, and feasting.
- TASTE: A mix of spicy and sweet, these Gingersnap Cookies have a number of spices to give them a complex flavor. There’s a layer of chocolate for extra sweetness.
- TEXTURE: These cookies are lightly crisp on the edges with a delicious chewy center. The chewy bits of candied ginger pair wonderfully with the creamy white chocolate coating.
- TIME: This dessert takes less than 30 minutes.
- EASE: It’s really easy to make this recipe. With step-by-step photos, I’ll walk you through how to make this scrumptious treat perfectly every time.
What You’ll Need
Ingredient Notes
- Cookie dough basics- All-purpose flour, Baking soda, Sugar, Brown sugar, Eggs, Butter, Vanilla extract, and Salt all make up the foundation for this cookie dough.
- Spices- We’ll be using Ground Cinnamon, Ginger, Cloves, and Nutmeg. This fall combination is what gives this recipe its rich flavor.
- Molasses- This ingredient is warm, sweet, and a little smoky. It is a great match for the spices we’re adding to these cookies and it also adds moisture.
- Melting wafers- We use these for melting and creating a layer of sweet white chocolate on one half of the Gingersnap Cookies.
- Candied ginger- Crystallized ginger is sweet and spicy with a chewy texture that makes a great topping.
Add-ins and Substitutions
- Substitute other extracts- Try this recipe with slightly different flavor profiles, such as adding orange extract, caramel extract, or maple extract.
- Add chocolate chips- You could also add chocolate chips to this recipe. White chocolate would go well, but you could also use milk, semi-sweet, or dark chocolate.
- Make them allergen-friendly- If you’re bringing these to a party and want to avoid allergens, substitute gluten-free flour and vegan butter and white chocolate.
- Add cranberries- Make them with dried cranberries to give them a tart-sweet flavor and make them even merrier.
How to Make Gingersnap Cookies
- Combine the wet ingredients. In a large bowl, combine the melted butter, sugar, and brown sugar using a large whisk. Then stir in the eggs, vanilla extract, and molasses.
- Sift in the dry ingredients. Now place a fine mesh sieve over the bowl and sift in the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Use a spatula to thoroughly combine everything.
- Scoop and roll the dough. Now use a medium-sized cookie scoop to scoop out mounds of the cookie dough onto a parchment-lined baking sheet. Roll each scoop into a ball and coat them in a bowl full of granulated sugar. Put them back on the baking sheet and lightly press them down.
- Bake. Preheat your oven to 350°F and bake for about 8 minutes.
Pro Tip: If you don’t want to get your handprints on the cookies, then use the bottom of a glass cup to flatten the cookie dough balls.
- Add the chocolate and ginger Melt the white melting wafers in a heat-proof bowl. Then dip the cooled cookies into it and place them on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle on a little bit of candied ginger. Let the chocolate set for at least 1 hour before serving.
Recipe Tips
- Sift the dry ingredients- Sifting the dry into the wet will get rid of any clumps and make the dough easier to mix thoroughly.
- Flatten the cookies- To get a crisp cookie, you’ll want to flatten it so it cooks faster. Too thick and the center will be cakey.
- Don’t scorch the chocolate- Stir the chocolate as you warm it so it doesn’t scorch. You can do this in a double boiler or in the microwave.
- Let the cookies cool before adding toppings- Hot cookies will make it impossible for the chocolate to set and the candied ginger will melt off. So let them cool completely first.
FAQs
What is the difference between gingersnaps and gingerbread cookies?
The main difference between them is texture. Gingersnaps are cooked longer so that they have a crisp texture. Gingerbread cookies are softer and chewier.
Why do my ginger snaps go flat?
If your butter is melted, then the cookies will cook flat. Also, if you flatten them a lot, they will remain that way and not rise up very much, so for airier cookies, flatten them only a little before baking and use softened butter instead of melted.
Serving Suggestions
These Gingersnap Cookies are sweetly spiced and make the perfect dessert for get-togethers and holiday parties. You can serve them with other desserts or enjoy them with a coffee.
- Cakes: Serve these cookies alongside a slice of Pumpkin Cheesecake (VIDEO), Tiramisu Cake (VIDEO), Chocolate Honey Cake (Spartak Cake), or Gingerbread Cake.
- Cookies: Pair these Gingersnap Cookies with Chewy Oatmeal Raisin Cookies, Chewy Ginger Molasses Cookies, White Chocolate Macadamia Nut Cookies, or Nutella Cookies.
- Pies: Enjoy them alongside a Homemade Apple Pie, Pumpkin Pie, Blueberry Pie, or Cherry Cobbler.
- Coffee: Enjoy them with your favorite coffee, or try them with a Pumpkin Spice Latte, Iced Caramel Macchiato, or Hot Chocolate.
Make This Recipe in Advance
Make ahead: You can make the cookie dough ahead of time and keep the balls in the fridge until you’re ready to bake. Or make the cookies, let them cool, and then store them in the fridge or freezer.
Storing: Store these Gingersnap Cookies in an airtight container at room temperature for up to 2 weeks. You can also place them in the refrigerator if it’s too warm and the chocolate is starting to melt.
Freeze: Freeze them for up to 6 months in a freezer-safe container or ziplock bag. Thaw in the fridge overnight.
More Scrumptious Desserts!
Full Recipe Instructions
Gingersnap Cookies
These spiced Gingersnap Cookies are perfect for the holidays. Their delicious aroma and flavor set the mood for friends, family, and feasting.
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Servings: 40 cookies
Calories: 119kcal
Ingredients
- 1 cup unsalted butter melted
- 1/2 cup granulated sugar + extra for coating
- 1/2 cup packed brown sugar
- 1 egg + 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 cup molasses
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 10 ounces white melting wafers
- Candied ginger
Instructions
- In a large bowl, combine 1 cup unsalted melted butter with 1/2 cup granulated sugar, and 1/2 cup packed brown sugar using a large whisk.
- Then stir in 1 egg + 1 egg yolk, 1/2 teaspoon vanilla extract, and 1/4 cup molasses.
- Now place a fine mesh sieve over the bowl and sift in 3 cups all-purpose flour, 2 tsp baking soda, 1 tsp salt, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp ground cloves.
- Then use a spatula to thoroughly combine the wet and dry ingredients.
- Now use a medium-sized cookie scoop to scoop out mounds of the cookie dough onto a parchment-lined baking sheet.
- Roll each dough ball into a ball and coat them in a bowl full of granulated sugar (you’ll need about 1/2 cup). Then place them back on the baking sheet and lightly press them down with your hand or the bottom of a glass cup.
- Preheat your oven to 350°F and bake for about 8 minutes.
- In the meantime melt 10 ounces of white melting wafers in a heat prod bowl.
- Once the cookies are cooled, dip half of each cookie into the melted chocolate and place them on a parchment-lined baking sheet. While the chocolate is still wet, sprinkle on a little bit of candied ginger. Let the chocolate set for at least 1 hour before serving.
Notes
- Flatten the cookies- To get a crisp cookie, you’ll want to flatten it so it cooks faster. Too thick and the center will be cakey.
- Don’t scorch the chocolate- Stir the chocolate as you warm it so it doesn’t scorch. You can do this in a double boiler or in the microwave.
- Let the cookies cool before adding toppings- Hot cookies will make it impossible for the chocolate to set and the candied ginger will melt off. So let them cool completely first.
Nutrition
Calories: 119kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 120mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 0.003mg | Calcium: 11mg | Iron: 1mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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