Chocolate Dipped Soft Ginger Cookies Recipe

These soft ginger cookies can be either dipped in chocolate or full of delicious chocolate shavings! Either way, they are a delicious treat.My first few experiences with gingerbread cookies as an adult were not the most pleasant.  I found them pretty, fun to decorate, and…… nasty.  Can you say molasses overload?  Don’t get me wrong, I love savory ginger dishes, gingerbread, gingersnaps, and brown sugar.

On the other hand, a batch of cookies that includes almost a cup of molasses?  I’ll save those calories for a chocolate bar.  However, discovering ginger softs a few years back turned a little light bulb on in my head.  A light bulb that included a soft, sugary cookie dipped in chocolate.

So there you have it, Chocolate Dipped Soft Ginger Cookies.  I also shaved chocolate into the last half of the cookie dough, but found I enjoyed the texture and flavor better with it on the outside.

On a side note, when we make gingerbread houses this Christmas I was considering substituting half of the molasses for honey…has anyone tried this?  What do you think?  Do you enjoy your gingerbread cookies with a robust molasses kick?

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Chopped Dipped Soft Ginger Cookies

Course Dessert

Author Tammy Blankenship

Ingredients

• 2 1/4 cups flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/4 teaspoon salt
• 3/4 cup butter at room temperature
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 1/4 cup sugar
• 1 bag semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
3. Beat butter and sugar until fluffy, about 3 minutes.
4. Add egg, beat well.
5. Add molasses, and beat until smooth.
6. Beat in the flour mixture until just combined.
7. Roll into 1 inch balls, then roll the balls in sugar.
8. Place cookies 2 inches apart on ungreased cookie sheet and bake for 8-10 minutes.
9. Leave on the baking sheet for 5 minutes and then move to a cooling rack.
10. Once cookies have cooled completely, melt chocolate either on low power in the microwave or over a double boiler.
11. Dip cookie halfway into chocolate and place on a baking sheet lined with parchment paper.
12. Allow to cool for a few hours. (I chose to stick my cookies in the freezer for 5 minutes before dipping. This helped provide stiffer and cooler cookies to hold sturdy and cool the chocolate quickly.)

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Christina | Food Apparel

I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.

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