Chocolate Dipped Gingerbread Cookies
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!
Prep Time30 minutes mins
Cook Time10 minutes mins
CHILL AND COOLING TIME2 hours hrs 30 minutes mins
Total Time3 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American, German
Keyword: cookies, gingerbread
Servings: 24 people
Calories: 262kcal
Cost: $7.38
mixing bowls
stand mixer
rubber scraper
pie plate
baking sheets
parchment paper
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
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:
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.
Serving: 1cookie | Calories: 262kcal | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 82mg | Potassium: 143mg | Fiber: 1g | Sugar: 26g | Vitamin A: 225IU | Calcium: 29mg | Iron: 1mg