Chocolate-Dipped Gingerbread Cookies
These molasses-spice gingerbread cookies are rolled thin and cut into people, stars, candy canes, and other holiday shapes. They bake with set edges and tender centers, then get a partial dip in dark chocolate and a scattering of pale sprinkles. Leaving much of each cookie uncovered keeps the shapes visible.
Plan for at least 2 hours of chilling before rolling and enough time for the baked cookies to cool completely before dipping. Cutter size affects baking time, so use the set edges as your guide rather than waiting for deep browning.
Ingredients
- 3 cups all-purpose flour (375g)
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened (1 1/2 sticks; 170g)
- 3/4 cup packed light brown sugar (150g)
- 1/2 cup unsulfured molasses (160g; avoid blackstrap molasses, which can taste harsh)
- 1 large egg
- 1 teaspoon vanilla extract
- 10 ounces dark chocolate, chopped, or dark chocolate melting wafers (285g)
- 2 tablespoons small white or ivory sprinkles (20g)
How to Make Chocolate-Dipped Gingerbread Cookies
- Mix the dry ingredients: Whisk the flour, ginger, cinnamon, cloves, baking soda, and salt together in a medium bowl.
- Make the dough: Beat the butter and brown sugar until creamy. Mix in the molasses, egg, and vanilla. Add the dry ingredients and mix just until the dough holds together and no dry flour remains.
- Chill: Divide the dough into two flat disks, wrap, and refrigerate for at least 2 hours. The dough should feel firm enough to cut cleanly but still roll without cracking apart.
- Roll and cut: Preheat the oven to 350°F (175°C) with a rack in the center. Working with one disk at a time, roll the dough on a lightly floured surface to about 1/4 inch thick. Cut into gingerbread people, stars, candy canes, and other holiday shapes. Transfer to parchment-lined, cool baking sheets, leaving about 1 inch between cookies. Refrigerate the dough again if it softens and the cut edges begin to stretch.
- Bake and cool: Bake one sheet at a time, checking smaller shapes at 10 minutes. Typical 3- to 4-inch cutouts take about 10–13 minutes; larger shapes may need a few minutes longer. Remove them when the edges look set and the surfaces no longer look wet, before they brown deeply. Cool briefly on the sheet, then transfer to a wire rack to cool completely.
- Melt the chocolate: Microwave the chocolate in short bursts, stirring between each, or melt it in a double boiler over gentle heat. Use a dry bowl and utensils, and stop heating as soon as the chocolate is smooth.
- Dip and decorate: Dip one end or side of each completely cool cookie in the chocolate, leaving plenty of gingerbread visible. Place on parchment and add the sprinkles while the chocolate is wet.
- Let the coating set: Leave the cookies in a cool room until the chocolate is firm, about 30–60 minutes. Refrigerate briefly if it remains tacky. Wait until the coating has set before stacking or storing.
How to Keep the Cutout Shapes Distinct
Roll each dough portion to an even 1/4-inch thickness so different shapes bake at a similar rate. Keep the second disk chilled while working with the first, and use only enough flour to prevent sticking. If the dough becomes sticky or detailed edges lose their shape, refrigerate it until firm again.
Transfer cutouts to cool baking sheets. Let each sheet cool completely before using it for another batch; a hot sheet can soften the dough before the cookies reach the oven.
How to Set the Chocolate Coating
Dip only fully cooled cookies: warmth can soften the coating and make it slide. Untempered chocolate may also remain soft or smear in a warm room, even after it appears set. If that happens, refrigerate the cookies and keep them cool until serving.
Variations
White Chocolate Finish
Replace the dark chocolate with white chocolate for a lighter finish. Keep the dip partial, and melt the white chocolate gently to avoid scorching. This variation will look different from the dark-chocolate version.
Extra Ginger
For a stronger ginger bite, mix 1–2 tablespoons finely chopped crystallized ginger into the dough. Keep the pale sprinkles on the chocolate finish.
Serving and Storage
Arrange the assorted cookies on a platter and serve with coffee or tea. Store them in an airtight container once the chocolate has set. If the coating smears at room temperature, refrigerate the cookies and let them stand for 10–15 minutes before serving. No reheating is needed.
For a gluten-free option, use a dedicated recipe such as these gluten-free gingerbread cookies with white icing rather than assuming a direct flour swap will work in this dough.
Nutrition
Approximate nutrition per cookie, based on 24 cookies: 230 calories, 3g protein, 11g fat, and 29g carbohydrates. Per 100g: approximately 490 calories, 7g protein, 23g fat, and 62g carbohydrates. Values vary with cutter size and the chocolate and sprinkles used.
Equipment
- Mixing bowls
- Electric mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire rack
- Microwave or double boiler
Ingredients
For the Cookies
- 3 cups all-purpose flour (375 g)
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened (1 1/2 sticks; 170 g)
- 3/4 cup packed light brown sugar (150 g)
- 1/2 cup unsulfured molasses (160 g; avoid blackstrap molasses)
- 1 large egg
- 1 teaspoon vanilla extract
For the Chocolate Coating
- 10 ounces dark chocolate, chopped, or dark chocolate melting wafers (285 g)
- 2 tablespoons small white or ivory sprinkles (20 g)
Instructions
- Whisk the flour, ginger, cinnamon, cloves, baking soda, and salt together in a medium bowl.
- Beat the butter and brown sugar until creamy. Mix in the molasses, egg, and vanilla.
- Add the dry ingredients and mix just until the dough holds together and no dry flour remains.
- Divide the dough into two flat disks, wrap, and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C) with a rack in the center.
- Roll one dough disk at a time on a lightly floured surface to about 1/4 inch thick. Cut into shapes and transfer to parchment-lined, cool baking sheets, leaving about 1 inch between cookies.
- Refrigerate the dough again if it softens or the cut edges begin to stretch.
- Bake one sheet at a time. Check smaller shapes at 10 minutes; 3- to 4-inch cookies typically take 10–13 minutes, while larger shapes may need a few minutes longer. Remove when the edges are set and the surfaces no longer look wet, before they brown deeply.
- Cool the cookies briefly on the baking sheet, then transfer them to a wire rack and cool completely.
- Melt the chocolate in short microwave bursts, stirring between each, or in a double boiler over gentle heat. Use a dry bowl and utensils, and stop heating when smooth.
- Dip one end or side of each cooled cookie in chocolate, leaving much of the gingerbread uncovered. Place on parchment and add sprinkles while the chocolate is wet.
- Let the chocolate set in a cool room for 30–60 minutes. Refrigerate briefly if it remains tacky, and wait until firm before stacking or storing.
Tips
- Roll the dough to an even 1/4-inch thickness so different shapes bake at a similar rate.
- Keep the second dough disk chilled while working with the first.
- Use only enough flour to prevent sticking, and chill the dough again if it becomes sticky or loses its shape.
- Use cool baking sheets for each batch; hot sheets can soften the cutouts before baking.
- Dip only completely cooled cookies, and keep the chocolate and utensils dry.
Variations
- White Chocolate Finish: Replace the dark chocolate with white chocolate and melt it gently to avoid scorching.
- Extra Ginger: Mix 1–2 tablespoons finely chopped crystallized ginger into the dough.