I love the little nudge of ginger in these Chocolate Dipped Gingersnaps! This is a noteworthy version of a classic holiday cookie.
Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!
Chocolate Dipped Gingersnaps
Before I tell you about my Chocolate Dipped Gingersnaps, I’d like to welcome you to day one of Christmas Week! Kim over at Cravings of a Lunatic has coordinated an entire week of Christmas goodies with some talented food bloggers who’ve been making treats for us to gawk at. You’ll want to check it out. While you’re here don’t forget to enter the giveaway because you don’t want to miss out.
Christmas Week Amazon Gift Card Giveaway is open to U.S. and Canada. Giveaway will run from December 7, 2015 to December 26, 2015. Winners must be 18 years of age. Winners will be notified by email. Winners will be asked a skill testing question.
The Flavor of These Gingersnaps
Gingersnaps are one of my favorite holiday cookies thanks to the kick of ginger, in fact I’ll eat gingersnaps any time of the year. In my opinion, this recipe isn’t too spicy and it’s not bland either. The flavor is well balanced and deserves a spot on our holiday cookie plates because gingersnaps are the perfect Christmas cookie. Dipping these gingersnaps in chocolate just adds a little extra something that goes over well with my holiday guests. Since I’m partial to dark chocolate, my Chocolate Dipped Gingersnaps are dipped in 60% cacao bittersweet chocolate. I like to dip mine in coffee. 🙂
About the Recipe
The recipe I’m sharing with you today is adapted from an unknown source, a handwritten recipe card (in my own handwriting) from years ago that I started with as a base. Over time I ended up changing a few small things here and there depending on what ended up in the bowl. This recipe has been tested in my kitchen and I recruited someone else to test this recipe as written below.
This cookie recipe is pretty standard, meaning you mix the ingredients in stages with no fancy steps involved, thank goodness. I do recommend taking the hour to refrigerate the cookie dough before you start baking. The flavors deepen and harmonize better, making a noticeable difference in the taste. In a pinch, I’ve gone straight to baking once or twice. Chilling the dough helps a little when I roll it into balls as less of it ends up on my hands. You can leave the dough for these Chocolate Dipped Gingersnaps in the fridge overnight if you want to go beyond the suggested hour.
You might be wondering why there is a range for how many cookies this recipe makes when the instructions suggest using a tablespoon to measure the dough. The yield varies depending on who makes the cookies at my house. When I make them, I get 30 every time but test batches made by my little elves end up with a little less so this recipe will give you about 30 cookies. Maybe a few more or maybe a few less. You can always make your cookies bigger or even smaller but don’t forget to adjust the baking time as needed.
These gingersnaps are soft on the inside but not extremely fragile when you bake them until they’re just beginning to lightly brown on the bottom. They’d hold up well if you used them to scoop up a dessert dip, provided you bake them to the same point as I did.
For a flatter cookie, dampen the bottom of a glass and dip in granulated sugar. Press the rolled cookie dough down until it is 1/4 inch thick and bake.
Keep scrolling down for the recipe. It’s at the very bottom of this post underneath the entry form for the giveaway.
For Old Times Sake
My first memory of a gingersnap was unpleasant, but I was quite a bit younger. I labeled gingersnaps as “weird” and “a grown up cookie” since I noticed only grown ups seemed to enjoy them. It wasn’t until several years ago that I tried them again and loved them. Especially the spicy gingersnaps, oh come to mama! I think my taste buds have matured since the first time I took a bite of a gingersnap. Back then I thought everything tasted “weird”. That was my favorite word back then.
Enough about my Chocolate Dipped Gingersnaps, let’s talk about my fellow Christmas Week participants! Here is the list of everyone with yummy Christmas treats:
Pistachio Brittle from Cravings of a Lunatic
Coconut Lemon Raspberry Bundt Cake from Desserts Required
Peppermint Bark from Poet in the Pantry
Eggnog Pound Cake from The Redhead Baker
Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut
Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen
Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks
Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips
Marzipan Fruits from The Little Ferraro Kitchen
Eggnog Truffles from Crumb: A Food Blog
Peppermint Fudge from The Bitter Side of Sweet
Dark Chocolate Peppermint Cupcakes from Amee’s Savory Dish
Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic
Christmas Sweets and Treats from Food Done Light
Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts
Chanukah Olive Oil Cookies from Mother Would Know
Coconut Pralines from Food Lust People Love
Blueberry Overnight Sweet Rolls from My Catholic Kitchen
Chocolate Chip Shortbread Cookies from Daily Appetite
Chocolate Dipped Gingersnaps from Try Anything Once Culinary
Mini Red Velvet Cupcakes from That Skinny Chick Can Bake
Dark Chocolate Almond Cheesecake Cups from Savory Experiments
Bourbon Soaked Eggnog Cake from Cooking In Stilettos
Ginger Snap Cocktail from Food Babbles
Coquito Cinnamon Roll Bundt from Mind Over Batter
No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen
Easy White Chocolate Peppermint Fudge from Big Bear’s Wife
Easy Cream Cheese Cookies from Everyday Southwest
Gingerbread Cookie Bars from From Gate to Plate
Molasses Ginger Cookies from Karen’s Kitchen Stories
Apricot Spice Biscotti from Savoring Italy
Caramel Bacon Bark from Dixie Chik Cooks
Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart
Easy Macadamia Cashew Brittle from Aloha Flavor
- 1 tbsp ground ginger
- 1 tsp cinnamon
- ⅛ tsp ground cloves
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 ½ cup flour (I use the fluff and scoop method)
- ¼ cup butter at room temperature
- ⅔ cup granulated sugar, plus more for coating cookie dough balls
- 1 egg
- ¼ cup molasses
- 1 cup of good quality chocolate chips, I like to use 60% cacao
- In a medium sized bowl mix ground ginger, cinnamon, ground cloves, salt, baking powder, baking soda and flour. Stir and set aside.
- Now in the bowl of your stand mixer, beat the butter and sugar.
- Add the egg, mix in with the butter and sugar.
- Then add the molasses and mix again.
- Scrape the bottom of the bowl and the paddle.
- Gradually add in the dry ingredients, mixing on low just until all the flour is incorporated.
- Fold with a spatula making sure the bottom of the bowl doesn’t have any flour hiding.
- Transfer the cookie dough to a smaller bowl and cover tightly with plastic wrap.
- Refrigerate for one hour.
- Preheat oven to 350 degrees.
- Grab a one tablespoon measuring spoon and scoop cookie dough into the spoon, leveling with a butter knife.
- Roll into a ball and toss in granulated sugar to coat.
- Place cookie dough on baking sheet lined with parchment paper.
- Bake for 9-11 minutes or until cookies are baked through.
- Transfer to a cooling rack and let them cool fully before dipping in chocolate.
- Grab a medium sized pot and pour two inches of water into the pot.
- Heat the water on medium low.
- Place a glass mixing bowl on top of the pot while the water begins to heat up to make a double boiler. The bowl should be large enough to set on top of the pot without touching the water.
- Measure your chocolate and place inside the glass bowl, stirring occasionally as the bottom of the bowl heats up.
- After chocolate is melted, turn the heat to the lowest setting.
- Dip the cookies in the chocolate and lay them on parchment paper, allowing the chocolate to set.
Refrigerating the cookie dough deepens the flavor of the ginger and molasses. It also makes the dough easier to roll into balls.