Snow Capped Gingersnaps
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 26 cookies
  • 85 g unsalted butter (softened at room temperature)
  • 100 g brown sugar
  • 30 ml molasses (substitute with honey or maple syrup)
  • 1 ½ cup (192 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp gingerbread powder*
  • ⅛ tsp salt
  • 30 g candied ginger (chopped finely)
  • 1 egg beaten (use only half)
  • Granulated sugar (for dipping)
  • To decorate:
  • 200 g white chocolate melted with ½ tbsp. butter (use microwave)
  • *substitute with ½ tsp ginger, ½ tsp cinnamon, ¼ tsp cloves
  1. In a large bowl, sift in flour, gingerbread powder, baking soda and salt. Use a whisk to combine everything together.
  2. In another bowl, use an electric whisk or stand mixer and beat the butter, brown sugar and molasses together until light and fluffy.
  3. Add in beaten egg and continue to whisk for another 30 secs, until combined.
  4. In two batches, add in the dry ingredients and mix on low speed. Fold in the candied ginger.
  5. Cover with cling wrap and refrigerate for about 30 – 45 mins for the cookie dough to firm up.
  6. Meanwhile, preheat the oven to 190°C/375°F.
  7. Line a baking tray with non-stick baking paper.
  8. Using a small ice-cream scoop or spoon, scoop a small portion of the cookie dough and shape into a ball.
  9. Roll the dough in the granulated sugar and place onto the baking tray.
  10. Press down slightly with the palm of your hand or a tool with a flat surface. This will create an even top for your cookies.
  11. Place them at least 3 inches apart as they will expand during baking.
  12. Bake for 10 – 12 mins, until golden brown and cracks form slightly.
  13. Allow to cool for 5 mins before transferring to a wire rack to cool completely.
  14. Dip cookies into melted chocolate or any other desired coating.
  15. Sprinkle with more candied ginger and let it set completely until the coating is dry.
  16. Store in air-tight container for up to 2 weeks.
Recipe by Bear Naked Food at