gingersnap cookies on slate

Gingersnap Cookies

These soft gingersnap cookies are drizzled with white chocolate for a beautiful and delicious holiday cookie. 

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 30 cookies
Author Kat Jeter & Melinda Caldwell



  • 2 c All-purpose flour sifted
  • 2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground cloves
  • 3/4 c Shortening
  • 1/2 c + 3 tbsp Sugar
  • ½ c Light brown sugar
  • 1 egg
  • 1/4 c Dark molasses

White Chocolate Drizzle

  • 2 c White chocolate finely chopped
  • 2 Tbsp Shortening



  1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves, set aside.
  2. In the bowl of your mixer add shortening, ½ cup white sugar and all of the light brown sugar. Cream them together until fully incorporated.
  3. Add egg and molasses continuing to mix until combined.
  4. Add the dry ingredients a ½ cup at a time until the mixture comes together into your gingersnap dough.
  5. Cover mixing bowl with plastic wrap and chill for 1 hour.
  6. Preheat oven to 350 degrees F.
  7. When dough has chilled remove from fridge and roll into 1 inch balls, about 1 ½ tbsp of dough each.
  8. Roll dough balls in the remaining 3 tablespoons of sugar coating each one in a light dusting of sugar.
  9. Place balls on lined cookie sheet about 2 inches apart and use the bottom of a mixing cup to light press down on the top of the cookie flattening it slightly.
  10. Bake for 8-10 minutes or until tops crack.
  11. Remove from oven and let cool for a couple of minutes on the baking sheet. Then move to a cooling rack to cool completely.

White Chocolate Drizzle

  1. Place white chocolate and shortening in a microwave safe bowl. Place in microwave and heat in 10 second intervals until chocolate has melted.
  2. Drizzle cooled cookies with the white chocolate and let it harden fully before eating.

Recipe Video