Go Back
Chocolate Dipped Gingerbread Cookies Recipe

Chocolate Dipped Gingerbread Cookies

Classic rolled gingerbread cookies are baked until the edges are set, cooled completely, and dipped halfway in semisweet or bittersweet chocolate. The result is a fragrant holiday cookie with a tender center and a polished chocolate finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 2 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookies
  • 3 cups (375 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/2 cup (160-170 g) Unsulphured molasses
  • 1 Large egg
  • 1 teaspoon Vanilla extract
Chocolate Dipping
  • 8 ounces (225 g) Semisweet or bittersweet chocolate, chopped
  • 1 teaspoon Vegetable shortening or coconut oil, optional

Method
 

Step-by-Step
  1. Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
  2. Beat softened butter and brown sugar for 2–3 minutes until light and creamy. Beat in molasses, egg, and vanilla.
  3. Add the dry ingredients in two or three additions, mixing just until a soft dough forms. Divide the dough in half, flatten into disks, wrap, and refrigerate for at least 1 hour.
  4. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Roll dough to 1/8 inch for crisp cookies or 1/4 inch for softer cookies, then cut shapes and space them about 1 inch apart.
  5. Bake for 8–10 minutes, until the edges are set and the centers remain slightly soft. Cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
  6. Melt the chopped chocolate gently in a microwave in 20–30-second intervals, stirring between intervals, or melt it over a double boiler. Stir in the shortening or coconut oil if using.
  7. Dip half of each cooled cookie into the chocolate, allow excess to drip away, and place on parchment until the coating sets.

Notes

If cut cookies become soft, refrigerate them for 10–15 minutes before baking. Cookies must be completely cool before dipping. Store in an airtight container once the chocolate has set.