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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



  • In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves, set aside.
  • 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.
  • Add egg and molasses continuing to mix until combined.
  • Add the dry ingredients a ½ cup at a time until the mixture comes together into your gingersnap dough.
  • Cover mixing bowl with plastic wrap and chill for 1 hour.
  • Preheat oven to 350 degrees F.
  • When dough has chilled remove from fridge and roll into 1 inch balls, about 1 ½ tbsp of dough each.
  • Roll dough balls in the remaining 3 tablespoons of sugar coating each one in a light dusting of sugar.
  • 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.
  • Bake for 8-10 minutes or until tops crack.
  • 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

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