Gingersnap Cookies

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.

Let’s get started!

Servings: 40

– 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

TOTAL Time: 28 Min


White Scribbled Underline

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.



Preheat your oven to 350°F and bake for about 8 minutes.

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.