The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Chocolate Dipped Gingerbread Cookies recipe is easy to make and so festive. It costs just $7.38 to make this recipe, that’s just 31¢ per cookie!
For another amazing gingerbread recipe check out our Homemade Gingerbread Houses Recipe!
Growing up I had a neighbor who would invite me over every December to decorate Gingerbread men. Gloria would spend hours making her gingerbread cookie recipe, and while I had a ball decorating, I can remember her kitchen being a disaster.
While I didn’t care about that then, I can sure appreciate it now. Her hours spent baking her super soft and delicious gingerbread cookies was truly an act of love and are some wonderful memories I still cherish.
I want to provide those same experiences to my kids as I am sure you do, too. But let’s be real…who has time to spend hours baking in the kitchen any more? Especially during the holidays?!? And then to clean up the huge mess? Forget about it!
That’s where these ridiculously easy Dipped Gingerbread Cookies come into play. You get the same great tasting, soft, and chewy gingerbread cookies that are so much easier to make!
So go make a memory with your kids or grandkids today, or heck even by yourself, by whipping up a batch of these cookies. Have fun dipping them in chocolate and then decorating them with sprinkles. You will quickly see that these DIpped Gingerbread Cookies really are the best!
Dipped Gingerbread Cookies Recipe Questions Answered:
Are gingerbread cookies hard or soft?
For this recipe, the gingerbread cookies should be soft. If they are hard, something went wrong. Hard gingerbread cookies are no bueno! When they are soft they are oh so delicious.
Why do cookies crack on top when baking?
Cracking in cookies happens when the inside of the cookie is still cooking but the outside has formed solidified. The science behind it is when the air bubbles inside the cookies expand, they force cracks in the top of the cookie to allow the dough to continue expanding as a result of the heat. You can increase the cracking by chilling the dough before you bake it.
How do you know when gingerbread cookies are done?
It can be difficult to know when gingerbread cookies are done because of the dark color of the cookie. This makes it hard to see the browned edges. So to check the cookies use this trick. Using a spatula, gently press the edges to make sure they are firm. If the edges are firm the cookies are done!
How to get the kids involved with this recipe:
- Ages 2-3: Let them help pour the ingredients into the bowl, and decorate with sprinkles!
- Ages 4-5: Have them help measure out and count the different ingredients. And then decorate of course!
- Ages 6-8: Let them roll the dough into balls, roll it in sugar, and place on the cookie sheet. They can also help dip the cookies in chocolate and place sprinkles on top.
- Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
- Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.
The flavor and Recipe Variations:
- You can mix this recipe up by using either white chocolate or semi-sweet chocolate to dip the cookies in.
What to Serve with Gingerbread Cookies:
- A glass of milk
- Serve the cookies after having Easy Beef Chili for dinner.
More sweet desserts:
- Brownie Cookies
- Chocolate Dipped Sugar Cookies
- Chocolate Glazed Biscuit Donuts
- Dark Chocolate Pecan Pie
- Death by Chocolate Poke Cake
- Chocolate Peanut Butter Bon Bons
How long is this good for:
- Serve: You can keep these out on a serving platter for several hours. I don’t recommend leaving them, uncovered, overnight because they will dry out quicker.
- Store: Keep the cookies in an airtight container at room temperature. They will keep for about 5 days this way.
- Freeze: You can freeze the decorated cookies by placing them in a Ziploc freezer bag for up to 2 months. Just make sure that they’re not decorated with hard candies like candy canes because hard candies have the tendency to “melt” in the freezer.
How much will this Gingerbread Cookies Recipe Ingredients cost:
RECIPE COST: $7.38
PER SERVING COST: $0.31
To find out more about how we price our recipes, check out Budget Recipes Explained.
- 14 tablespoons unsalted butter, melted and cooled – $1.40
- 2 cups unbleached all-purpose flour – $0.43
- 2 teaspoons ground ginger – $0.22
- 1 teaspoon ground cinnamon – $0.04
- 1/2 teaspoon ground cloves – $0.43
- 1 teaspoon baking soda- – $0.01
- ¼ teaspoon baking powder – $0.04
- 1/4 teaspoon salt – $0.01
- ¼ cup granulated sugar – $0.06
- 1 cups packed dark brown sugar – $0.48
- 1 large egg – $0.10
- 1 large egg yolk – $0.05
- 1 tablespoon vanilla extract – $0.68
- 1/4 cup molasses – $0.54
- 1/4 cup brown sugar for rolling – $0.12
- 1 pound candy coating – $2.77
How to Make Gingerbread Cookies Recipe:
Cook’s Tools:
- mixing bowls
- stand mixer
- rubber scraper
- pie plate
- baking sheets
- parchment paper
Chocolate Dipped Gingerbread Cookies
Equipment
- mixing bowls
- stand mixer
- rubber scraper
- pie plate
- baking sheets
- parchment paper
Ingredients
COOKIES:
- 14 tablespoons unsalted butter melted and cooled
- 2 cups unbleached all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- 1 cups packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- ¼ cup molasses
ROLLING SUGAR:
- ¼ cup brown sugar for rolling
CHOCOLATE DIP:
- 1 pound chocolate chopped (either white chocolate or semi-sweet)
FOR DECORATING:
- holiday sprinkles optional
Instructions
MAKE DOUGH:
- In a medium bowl whisk together flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt; set aside.
- Add sugar, brown sugar, salt, and cooled butter in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until no sugar lumps remain, about 15 seconds.
- Scrape down the sides of the bowl with a rubber spatula; add egg, yolk, vanilla, and molasses and whisk on medium speed until fully incorporated about 30 seconds. Scrape down bowl.
- Let the mixture rest for 3 minutes, and then whisk again for 30 seconds on medium speed, and then rest for 3 minutes. Repeat this process 1 more time.
- Switch to the paddle attachment, and add flour mixture and mix until just combined about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain.
- Cover and chill dough for 2 hours.
PREPARE OVEN AND BAKING SHEETS:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
GET ROLLING SUGAR READY:
- In a shallow baking dish or pie plate add 1/4 cup packed brown sugar, rubbing sugar between your fingers, until clumps are broken up; set aside.
ROLL DOUGH:
- Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, roll balls in sugar to coat and set on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
BAKE COOKIES:
- Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (The cookies will look raw between cracks and seem underdone), 9 to 12 minutes, rotating baking sheets halfway through baking. Do not over-bake!
- Cool cookies on baking sheets for 5 minutes; and then transfer cookies to wire rack and cool to room temperature.
MELT CHOCOLATE AND DIP COOKIES:
- In a medium microwave-safe bowl, add chocolate and heat on HIGH for 1 minute. Stir chocolate, and continue heating in 15-second increments until the chocolate chips are completely melted and smooth.
- Line countertop with parchment paper or wax paper.
- Hold cookie over the bowl of chocolate and spoon chocolate over half of the cookie, allowing excess chocolate to drip off. Place cookie on a sheet of waxed paper and sprinkle with the desired amount of sprinkles.
- Repeat process with remaining cookies, chocolate, and sprinkles.
- Let cookies set completely, about 2 hours.
Nutrition
This Chocolate Dipped Gingerbread Cookies recipe is easy to make and so festive. It costs just $7.38 to make this recipe, that’s just 31¢ per cookie!
Kelly says
These are the perfect Christmas cookie! My kids love frosting and sprinkles on homemade gingerbread cookies!
Jess Jankowski says
It’s the perfect recipe for your kiddos! Have fun!
Shadi Hasanzadenemati says
I tried your recipe last night and loved it! Can’t wait to make it again!
Jess Jankowski says
So happy to hear that you loved it! Thanks for letting us know!
Jamie says
My nieces and nephew loved this recipe! They had a blast making these with me.
Jess Jankowski says
So fun! Love that you made them with your nieces and nephew!
Alison says
Yum! These look so good. I’m so in the mood for gingerbread. I just made a gingerbread loaf today, and these are next on my list!
Jess Jankowski says
I bet your kitchen smells amazing!
Patty at Spoonabilities says
There is no cookie like a gingerbread cookie to bake with the kids! They have so much fun decorating! I love how you laid down the age “laws!” Perfect!
Jess Jankowski says
Haha Age “laws” LOVE it!
Anita says
Thank you for this recipe. The kids have a blast decorating their cookies. 🙂
Jess Jankowski says
Nothing like some good clean fun (and tasty) with the kiddos!
Hannah Healy says
These looks so fun and whimsical! Perfect for the holidays!
Jess Jankowski says
Thank you so much!
Adriana says
This is my kind of gingerbread cookie! Love how festive it looks and I bet these are yummy. A perfect recipe for my holiday baking which starts soon.