These Chocolate Dipped Gingerbread Cookies are the perfect treat for the holiday season! Chewy ginger cookies dipped in dark chocolate.
I know I don’t usually have a post coming your way mid-week, but I wanted to get these festive Chocolate Dipped Gingerbread Cookies to you asap in case you’re looking for an easy and delicious recipe for your cookie exchanges, or just holiday baking in general!
The inspiration for these cookies actually came from the Chocolate Gingerbread Cake I made a couple weeks ago. It reminded me so much of these traditional Polish cookies my parents always buy during the holiday season. They’re puffy and soft gingerbread cookies coated entirely in chocolate. I actually find them dry, and I don’t know if they’re supposed to be that way or if it’s because they’re old (lol). My version is not at all dry.
These Chocolate Dipped Gingerbread Cookies are perfectly chewy and only half dipped in chocolate, so you can have the best of both worlds.
So as much as I hated my pics last week, I LOVE these ones. The weather really does make a huge difference. We had our first day of sunshine the other day after weeks of gloom and rain. It’s actually been nice and sunny all week (albeit freezing).
We finally, FINALLY have all our Christmas stuff up too, and ugh, that was an ordeal. We’ve been wanting to get a new Christmas tree for a few years now. Well, more like needing to. We love the one we have — it’s so pretty and unique, and a bit rustic. But we got it 10 years ago, and the lights on the whole bottom 2/3rds of the tree have burnt out. We’ve been using additional light strands to compensate, but it’s a bit of a pain.
After what seemed like endless searching, we finally found a tree that we deemed “good enough”. We couldn’t find anything remotely close to the one we currently have and have no way of telling the brand of it. All I remember is that we got it at Zellers (which doesn’t exist anymore) and it was designed by some clothing designer (but I can’t remember who).
Anyhow, we finally buy a new tree, and of course it won’t fit in the car, so we have to take it out of the box and break down the box and lug it all home. We set the tree up (which took a good 2 hours) and we realize that it is HUGE and blah and neither of us likes it much. Ugh. We actually ended up quickly putting together our old tree to compare.
I loved the lights on this tree (we added extra strands of colored lights), but I just hated the shape. All of the ornaments seemed buried in there. Nothing stood out and it just seemed… messy? I don’t know. The old one just has more character and seems more realistic to me — it reminds me of the real trees we had growing up. Maybe we should just get real trees from now on.
I kid you not that I took this entire tree down on Monday and set the old one back up. We returned the new one last night. Thankfully they took it back without issue, but holy CRAP what a colossal waste of time that whole thing was. And maybe I’m just crazy (likely), but I couldn’t stomach getting rid of our old tree. Too many fond memories and it’s SO pretty. I had to buy two extra strands of white lights to compensate for the broken ones, but oh well. I still like it better.
I’m currently sitting here, basking in its lovely glow and eating two (or three) of these Chocolate Dipped Gingerbread Cookies.
If you think chocolate and gingerbread is a bit of a weird combo, I don’t totally blame you. I probably wouldn’t gravitate towards it had I not grown up with these cookies. Honestly though, the flavors go really well together!
I chose to dip the cookies into dark chocolate, but you can use any kind of chocolate you like. I prefer to use high-quality chocolate because you can really tell the difference in flavor — especially with something like these cookies — but if all you have is good old chocolate chips, those will work just fine too.
These Chocolate Dipped Gingerbread Cookies are perfect for your holiday cookie exchanges, as gifts for holiday party hosts, or sweet treats to snack on throughout the season.
Looking for more holiday cookie recipes?
- Brownie Cookies
- White Chocolate Candy Cane Cookies
- Dark Chocolate Candy Cane Cookies
- Snow Capped Gingersnaps
Tips for these Chocolate Dipped Gingerbread Cookies:
- I usually chill my cookie dough before baking, but it was not necessary with these cookies, and actually the non-chilled ones baked up much better.
- Ideally, use good quality (couverture) chocolate if you can find it. I use Callebaut, but Guittard or Valrhona are excellent options too. Ghirardelli and Lindt will do in a pinch. If you don’t have any of those, chocolate chips will work fine too! Do not use Bakers chocolate.
- Adding a bit of shortening to the chocolate is not necessary, but it helps prevent fat bloom. The longer your melted chocolate sits, the greater the chance of this happening. It’s less likely to happen with higher quality chocolate.
- I used gold sanding sugar and chocolate flakes to decorate some of the cookies.
- For an extra kick, you can add 1/4 cup chopped candied ginger into the cookie dough at the end, or sprinkle it on top of the chocolate.
Chocolate Dipped Gingerbread Cookies
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 large egg room temperature
- granulated sugar for dipping
- 250 g good quality dark chocolate chopped & melted with 1 tsp shortening *
- gold sanding sugar optional
- chocolate flakes optional
- Preheat oven to 375F and line baking sheets with parchment or silicone mats.
- Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
- Using a stand mixer, beat butter and sugars till pale and fluffy. Add molasses and egg and beat until combined.
- Reduce speed to low and add in dry ingredients.
- Portion dough using a medium cookie scoop (1 1/2 Tbsp). Roll into a ball and dip tops into granulated sugar.
- Place on baking sheet at least 3″ apart (I did 6 cookies per sheet) and bake for 10-12 minutes or until cracks form.
- Cool on cookie sheet for 10 mins then transfer to wire rack to cool completely.
- Once cooled, dip cookies in melted chocolate and place on parchment lined baking sheet. When partially set, sprinkle with gold sanding sugar or chocolate flakes if desired.
Originally published on Dec 6, 2018
Hi. Just wondering if it’s dark or light molasses for the cookies. Thank you
Hi Ruth! The one I use is called Fancy molasses. It doesn’t specify light or dark exactly. Don’t use blackstrap though as it’s too strong. Googling doesn’t give me a confident answer but I’m inclined to say go with light. All kinds will work, mind you, it just depends on how strong a flavour you want.
I was wondering. Do you add the 1/4 cup granulated sugar to the butter mixture, or is the 1/4 cup for dipping the dough before baking?
Hi Kim! Sorry for the confusion. The 3/4 cup brown and 1/4 cup granulated get mixed in with the butter. I just added a separate line item to the recipe ingredients for granulated sugar used for dipping.
This is an amazing recipe! I loved the simplicity since I have a six month old who keeps me busy. These baked up quickly, and were so delicious! I dusted the chocolate with some additional granulated sugar mixed with some more of the spices. Yum! Thanks for sharing!
Thanks so much Laken! I’m so happy you liked this recipe. Thanks for your tips 🙂
can you freeze these cookies or keep them in the fridge for a week?
Hi Tierney! I would freeze them (without any sanding sugar though — just the chocolate dipped ones). Otherwise, they should be fine in an airtight container for up to a week.
Linda Quick says
Other than a few of the ingredients, this seems to be the same recipe as the Snow Capped Gingersnaps which you say to chill for at least an hour. Could the fridge part be the problem? I intend to make the dark chocolate recipe instead of the white because like you I am not a fan. Thanks for the recipe!.
Hi Linda! Sorry, part of the problem for what? The recipe is almost identical to the snow-capped ones. I just made a variation that might be more attractive to people like us that don’t love white chocolate 😉 You should totally try ONE that is white chocolate though, it really is sooooo yummy. With this recipe, I found that not chilling the dough baked up prettier cookies. There wasn’t a huge difference though, so both ways will work fine. Let me know how you like these!
Helen Maikath says
These were a huge hit with my family and friends! They will be part of my holiday cookie baking forever. Delish!
So happy to hear that Helen! 🙂
Jennifer in Montreal says
These cookies were very easy to make, the presentation spectacular, and the flavour – wow, so delicious!
Thanks so much Jennifer! So happy that you liked them 🙂
I am making these today. I don’t have sanding sugar or chocolate flakes so mine are not going to look as pretty. BUT I have to try the ginger chocolate combo so I am going for it. xo.
Omg so exciting! I am SURE yours will look just as pretty — I actually like the plain chocolate ones the best, looks wise — nice and simple! Let me know what you think of the combo!
By chance is there supposed to be baking powder instead of or in addition to the baking soda? I made this recipe and they came out completely flat as pancakes both when I baked straight and after chilling for a few hours. Any thoughts where I went wrong? The flavor was excellent; absolutely LOVED the spice combination!
Hi Alli! Hmm, no it’s just baking soda in these — could your measurement for the flour or butter have been off at all? They should not bake up super flat!
I’m pretty sure I undermeasured my flour. I’ve weigh out my flour typically, but realize there is quite a variance depending on what brand of flour and I’ve also notice different weights for “i cup of flour.” Do you use 4.25 oz. as a 1 cup measurement? Thank you!
Hi Alli! I actually don’t weigh my flour due to laziness (I know, I know!). I do fluff it up before I scoop it though so it’s not too packed. But yes, 1 cup would be 4.25oz.
Rachel Charlton says
The cookie flavor is glorious, but I’m also struggling to get my cookies to be thick like yours. They’re not too flat, but they’re half the height of yours. Maybe they’d do better chilled so they don’t spread? I followed your recipe to the letter and have made it twice now with the same flat results. 🙁 I left the dough in a ball (didn’t flatten). All my ingredients are fresh and my butter and egg were at room temp with no shortcuts. I’m also in Oregon, so maybe it’s the damp?
Hi Rachel! Chilling the dough would help for sure. Also, I wonder if your oven runs a bit hot — do you have an oven thermometer you can test it with?
Cindy Rodriguez says
I definitely don’t think there’s anything weird about the combo of the flavors and loving the choco flakes and gold sanding dust. Gorge!
Thank you!! xo
Hi Olivia, your cookies are beautiful! Question about the step 5. After dipping the top of the ball into sugar, did you flatten it before baking? Or will the cookie ball spread when it bakes?
Hi Lyn! I did not flatten before baking. They will spread out 🙂
Mine haven’t spread either. I used vegan butter but everything else was the same. I’d say maybe the flour I used was overly porous. Hoping they’ll still be yummy! I made this recipe for cookie cups and they were soooo yummy.
I realize now I didn’t put the 1/4 cup granulated sugar in with the brown sugar 🙁 I assumed that was for once the cookie was rolled into a ball. So sad. In the words of Cher “if I could turn back time…”
Hi Jenna! LOL! Cher knows her stuff alright. The lack of sugar would definitely have affected the spread! I am sure they’ll still taste delicious though 🙂
Those cookies look delicious! The photography is gorgeous.
Thank you Susan!! 🙂