These soft ginger cookies are dipped in dark chocolate for sophisticated fun.
Ingredients
Makes about 48 two-inch cookies or about 10 five-inch cookies
Step 1
Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Whisk first 7 ingredients in large bowl to blend. Stir brown sugar, butter, and molasses in medium saucepan over low heat until melted. Increase heat to medium-high and bring to boil, stirring constantly. Remove from heat. Let cool 10 minutes. Whisk egg in medium bowl to blend. Gradually whisk molasses mixture into egg. Using electric mixer, gradually beat molasses mixture into flour mixture until just blended.
Step 2
面团滚上轻轻地磨碎的表面12 x10-inch rectangle. Cut out gingerbread with cookie cutters. Transfer to baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used.
Step 3
Bake cookies, 1 sheet at a time, until puffed and tops are firm, about 10 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.
Step 4
Place rack over rimmed baking sheet. Stir chocolate and oil in top of double boiler set over barely simmering water until melted. Holding bottom of 1 cookie, dip top into chocolate, allowing excess to drip off. Transfer cookies, chocolate-side up, to prepared rack. Repeat with remaining cookies and chocolate. Decorate cookies with candies or ginger. Chill cookies until chocolate is set, about 30 minutes. (Cookies can be made 3 days ahead. Store in single layer in airtight container in refrigerator.) Let cookies stand at room temperature 15 minutes before serving.
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Reviews (7)
Back to TopI assure you it's not the Scott Peterson who murdered his wife and unborn son and is now behind bars. These cookies look delicious and I'll be making them this weekend with my grandkids! My 12 year old granddaughter loves, loves, loves anything gingerbread!
valkgoforth
Stockton, CA
11/30/2018
This recipe was a hit with my 13 year old and was well recieved at this years cookie swap.
Anonymous
Atlanta, GA
12/15/2006
I thought these weren't as spicy as other gingerbread I've had and I also found them kind of dry. I've had better.
nishfish
Toronto, ON
2/13/2005
Well Im a chocolate lover and this was yummy and a nice welcome change, the visiting kiddies loved them too. Who the heck is Scott Petersen and why should that matter anyway?
Lisa7
New York, NY
12/20/2004
Great recipe, very easy to make, the chocolate adds a very nice touch, and makes those gingerbread people irresistible
Anonymous
Alexandria, VA
12/19/2004
Great recipe, very easy to make, and a real treat for chocolate addicts!
Anonymous
Alexandria, VA
12/19/2004
Regular Ginger bread cookies are much better...besides the photo was taken by Scott Peterson!!!
cookergal12
CT
12/16/2004
