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Chocolate Covered Gingerbread Cookie Recipe

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Chocolate Dipped Gingerbread Cookies Liv for Cake
Chocolate Dipped Gingerbread Cookies Liv for Cake from livforcake.com

Description

This chocolate covered gingerbread cookie recipe is a delicious twist on the traditional gingerbread cookie. The combination of spices and flavors make this a wonderful holiday treat. The gingerbread cookie itself is soft, chewy, and full of flavor. The chocolate coating adds a delicious sweetness and the perfect amount of crunch to the cookie. This recipe is easy to make and can be enjoyed by both kids and adults alike. It’s sure to be a hit at any holiday gathering.

Ingredients

For the gingerbread cookie:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup molasses
  • 1 large egg

For the chocolate coating:
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon canola oil

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside.

3. In a separate bowl, cream together the butter, brown sugar, and molasses until light and fluffy. Add the egg and mix until incorporated.

4. Slowly add the dry ingredients to the wet ingredients and mix until a dough forms.

5. Roll out the dough on a lightly floured surface until it is about 1/4-inch thick. Use a cookie cutter to cut out the shapes and place them on the prepared baking sheet.

6. Bake the cookies for 10-12 minutes, or until they are golden brown. Allow to cool completely before coating with chocolate.

7. To make the chocolate coating, place the chocolate chips and oil in a medium heat-safe bowl. Set the bowl over a pot of simmering water and stir until the chocolate is melted and smooth.

8. Dip the cooled cookies in the melted chocolate, then place them on a sheet of waxed paper to set.

9. Store the cookies in an airtight container at room temperature.

Equipment

To make this recipe, you will need the following equipment:

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Medium bowl
  • Whisk
  • Cookie cutter
  • Rolling pin
  • Heat-safe bowl
  • Pot
  • Spatula
  • Waxed paper
  • Airtight container

Notes

For a richer flavor, you can use dark brown sugar in place of light brown sugar. You can also add 1/2 teaspoon of ground cardamom to the dry ingredients for an extra spicy flavor. If you don’t have a cookie cutter, you can use a glass or the rim of a cup to cut out the shapes. When dipping the cookies in the chocolate, make sure to use a fork to help remove the excess chocolate.

Nutrition

This recipe makes about 24 cookies. Each cookie contains approximately 90 calories, 5 grams of fat, 11 grams of carbohydrates, and 1 gram of protein.


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