Our chocolate-dipped ginger cookies offer a burst of flavour that your taste buds deserve.
Molasses is not a necessity in every household. But trust us when we say: you’ll definitely want to pick some up to make our Chocolate-Dipped Ginger Cookies.
These ginger cookies are flavourful, aromatic, and boast beautiful texture. The cookie itself is soft and chewy, but its chocolate-dipped portion provides a touch more crunchiness. Together, this cookie’s elements bring a perfect balance with taste and texture. Sheer, sheer perfection.
Ingredients Needed to Bake Ginger Cookies
The base ingredients of our ginger cookies include:
- Granulated sugar
- Baking powder + baking soda
The batter also has the following ground spices:
The simple mix of spices is what gives these ginger cookies their unique flavor.
Easy Recipe for Chocolate-Dipped Ginger Cookies
Follow our recipe down below to bake a batch of these mouthwatering ginger cookies. We’re pretty certain that they’ll become a favourite in your household.
Chocolate-Dipped Ginger Cookies
- ¼ cup granulated sugar
- ¼ cup butter softened
- ¼ cup molasses
- 1 large egg room temperature
- 1 cup + 2 tbsp all-purpose flour + extra for rolling
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white candy melts
- Golden sprinkles
- n a large bowl, cream together sugar, butter, molasses and egg until light and fluffy.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, baking powder, ground ginger, ground cloves, baking soda and salt.
- Slowly add dry ingredients to wet ingredients. Mix until cookie dough forms.
- Wrap the cookie dough in plastic and refrigerate for one hour.
- Remove the cookie dough from the fridge and allow to sit for 5 minutes.
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- Sprinkle some flour on a clean working surface and also, on a rolling pin.
- Roll out cookie dough until it’s about ¼ of an inch thick. Use a circular cookie cutter, about 2 1/2 inches in diameter to cut out 24 cookies. If there is any dough left over, you can wrap it and keep it in the fridge for up to 5 days.
- Line up each tree cookie on lined baking sheet and bake for about 8 minutes. Allow to cool completely before decorating. (There should be 12 cookies per lined baking sheet).
- Pour candy melts into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until candy is completely melted.
- Dip half of each cookie into the melted candy. Place gently back onto the lined baking sheet. Garnish with golden sprinkles and allow to set before serving.
Are you a fan of ginger cookies/gingerbread?