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Chocolate-Dipped Triple-Ginger Cookies

My mother always enjoyed chocolate-covered ginger, so she decided to turn her favorite treat into a cookie. In retrospect, the cookie is an expression of her own character, which is unforgettable and always delightful.—Bethany Hammond, Vancouver, Washington
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    8 dozen

Ingredients

  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 cup molasses
  • 2 tablespoons finely chopped crystallized ginger
  • 2 teaspoons grated fresh gingerroot
  • 4-2/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips, melted
  • 4 ounces white baking chocolate, melted

Directions

  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture.
  • Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely.
  • Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.
Nutrition Facts
1 cookie: 79 calories, 3g fat (1g saturated fat), 2mg cholesterol, 33mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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