chocolate covered gingersnaps on parchment paper

Chocolate-Covered Gingersnaps

Chocolate-covered gingersnaps that are chewy on the inside and slightly crisp on the outside, with a nice level of spice.

I love the combination of gingerbread and chocolate. Really, there isn’t much that chocolate doesn’t pair well with.  This chocolate-covered gingersnaps recipe is super easy and, other than the chilling time, comes together very quickly. The result is a rich and spicy cookie that is chewy on the inside and slightly crisp on the outside.

I only partially dipped these cookies in chocolate because I wanted them to look pretty. If you don’t care about such things, go ahead and cover the entire cookie in chocolate – you won’t regret it! And if you want to add another level of flavor, feel free to throw in a tablespoon of orange zest or candied citron. It will be a nice complement to the spiciness, and even more festive!

gingersnap cookie dough in a mixing bowl


I love all things gingerbread, but I didn’t acquire this taste until I became an adult. As a kid, gingerbread was too spicy for me. I would eat every cookie on the endless cookie platters except for the gingersnaps and gingerbread men, adorable as they were. But I have grown extremely fond of gingerbread over the past few years. I particularly love the depth that molasses adds to a baked good!

Why This Recipe Works

Easy enough for beginners

The perfect holiday cookie

Beautiful and festive

Chewy on the inside

Crispy on the outside

Just the right amount of spice

Pairs perfectly with coffee or tea

gingersnaps rolled out and arranged on a baking sheet

Step-By-Step Instructions

  • Step 1. In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, and spices. Whisk in brown sugar.
  • Step 2. In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.
  • Step 3. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.
  • Step 4. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
  • Step 5. Preheat oven to 350°F.  Line baking sheets with parchment paper.
  • Step 6. Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.
  • Step 7. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes.
  • Step 8. Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.
  • Step 9. Dip completely cooled cookies into tempered chocolate (see Recipe Notes above) until covered halfway and place on parchment-lined baking sheets until chocolate is completely set.
baked gingersnaps on a cooling rack

Recipe Notes and Helpful Tips

One of the easiest ways to temper chocolate is by using the microwave. Add chocolate chips (or chopped chocolate) to a microwave-safe bowl and melt for 1 minute. Remove from microwave and stir thoroughly. Return chocolate to microwave and melt for another minute. Remove and stir. Continue this process until chocolate is completely melted.

Don’t skip the step of chilling the dough. This allows the cookie dough to set up, and will prevent the cookies from flattening out when baked.

Store cookies in an air-tight container at room temperature for up to 5 days. To freeze, place cookies in a freezer-safe bag and store in the freezer for up to 2 months.

More Cookie Recipes You Will Love!

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

chocolate covered gingersnaps on parchment paper

Chocolate-Covered Gingersnaps

Chocolate-covered gingersnaps that are chewy on the inside and slightly crisp on the outside, with a nice level of spice.
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 1 hr
Course Dessert
Cuisine American, German
Servings 4 dozen

Ingredients
  

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/4 cup molasses
  • 1 large egg
  • 1/4 cup granulated sugar
  • 12 oz. semi-sweet or dark chocolate chips

Instructions
 

  • In a large bowl, whisk together 1 cup plus 2 tablespoons flour, baking soda, and spices. Whisk in brown sugar.
  • In a small saucepan, melt butter and whisk into flour mixture with molasses and egg until well-combined.
  • With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well.
  • Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
  • Preheat oven to 350°F.  Line baking sheets with parchment paper.
  • Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat.
  • Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes.
  • Allow cookies to cool for 5 minutes, and then transfer with a spatula to wire racks to cool completely.
  • Dip completely cooled cookies into tempered chocolate (see Recipe Notes above) until covered halfway and place on parchment-lined baking sheets until chocolate is completely set.

Notes

Recipe adapted from Gourmet magazine.
Keyword chocolate, cinnamon, ginger, gingersnaps, molasses

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