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+ servings
White Chocolate Dipped Gingerbread Cookies on a wire cooling rack.
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5 from 8 votes

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 mins
Cook Time10 mins
CHILL AND COOLING TIME2 hrs 30 mins
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American, German
Keyword: cookies, gingerbread
Servings: 24 people
Calories: 262kcal
Cost: $7.38

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.
    Whisk together the sugar and butter.
  • 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.
    Whisk together the sugar, butter, and eggs.
  • 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.
    Mix in flour until no flour streaks 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.
    In a shallow dish, add brown sugar and break apart the chunks.

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.
    Roll dough balls in brown sugar and place on prepared baking 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!
    Baked until just starting to set.
  • 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.
    Chocolate Dipped cookies on wax paper setting up.
  • Repeat process with remaining cookies, chocolate, and sprinkles.
  • Let cookies set completely, about 2 hours.
    Close up picture of dipped gingerbread cookies.

Nutrition

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