Chocolate Dipped Gingerbread Cookies
These Chocolate Dipped Gingerbread Cookies are the perfect treat for the holiday season! Chewy ginger spiced cookies dipped in dark chocolate.
Servings 26 cookies
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.
Calories: 188kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 127mg | Potassium: 140mg | Fiber: 1g | Sugar: 12g | Vitamin A: 180IU | Calcium: 24mg | Iron: 1.9mg