Gingerbread Cookies with Dark Chocolate + Crystallized Ginger

gingerbread cookies
Is there any scent more festive or more sumptuous than gingerbread? The season’s favorite cookie gets an upgrade with a dip in dark chocolate and a sprinkle of crystallized ginger.

Every Christmas season I pretend that I will make three or four different cookies. Realistically, I predict I will make two. And how many types of cookies do I really make? One. And it’s gotta be gingerbread.

Because, it isn’t really Christmas without gingerbread cookies!

The problem is, I’ve never been much of a fan of the traditional royal icing treatment, and I actually prefer gingerbread cake to the cookie.
So this year I cut my cookies nice and thick, kicked the sugary icing to the curb, and added two of my favorite flavors: dark chocolate and crystallized ginger!
Yowza!

This recipe for the cookie isn’t mine, it’s from Ree Drummond aka The Pioneer Woman, God bless her. I found it a few years ago and haven’t used another gingerbread recipe since. It’s amazing. Rolls out super easy, cuts very well, and holds its shape like no other. Enjoy and hold it tight! It’s a keeper.

Dark Chocolate + Ginger 4E

Melting chocolate is easy peasy as long as you work in a double boiler.
A double boiler is a heat-proof bowl fitted into a pot with water. Be sure the water isn’t touching the bowl. Also, keep it over low heat, especially if you’re working with white chocolate– it will scorch quicker than you can say peppermint bark.

melting chocolate in a double boiler

Dipping things in chocolate can be a little fussy.
Here’s the thing: chances are you’re like me and you aren’t going to temper the chocolate because you don’t have that kind of time/ have zero clue how to even do that.
And that’s okay! BUT, be warned that the chocolate will smear at room temperature.

So, here’s the simple solution: keep the dang things it in the fridge.
When you’re ready to nosh, take as many as you are planning to eat out of the refrigerator and allow to thaw for 10-15 minutes. Donezo.

When it comes to crystallized ginger, my only suggestion is to chop it very very finely with an extra sharp knife.
Yes, it’s going to take forever. You will get there!
Tiny pieces look prettier and offer a more delicate flavor. I also think cutting shapes with one of those tiny veggie cutters in a heart or a star would be AMAZING. Please do that! And send me pictures when you do.

chocolate dipped gingerbread

Let’s make some next level dark chocolate gingerbread goodness!

gingerbread dough

they see me rollin

Dark Chocolate Gingery Gingerbread Cookies

This recipe has been modified from http://thepioneerwoman.com/cooking/gingerbread-cookies/, Thank you Ree!

Ingredients

  • 1/4 cup finely chopped crystallized ginger
  • 1 lb dark chocolate, chopped
  • 6 cups all purpose flour
  • 1 tsp salt,
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 3/4 cup butter, softened (one and a half sticks)
  • 1 + 1/2 cups firmly packed dark brown sugar
  • 1 cup molasses
  • 1 tsp maple extract (optional)
  • 2 whole eggs

Instructions

  • Whisk together the flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon until well blended. Set aside.
  • With an electric mixer, cream the butter and sugar until lightened in color and slightly fluffy. Add the molasses and continue to mix, scraping down the sides of the bowl as needed. Add the eggs and maple extract and mix. Then, add the flour mixture in 3 additions, blending until just combined.
  • Divide the dough in half and wrap each half in plastic wrap, flattening into a disk. Chill at least 2 hours, or up to overnight.
  • Heat the oven to 350 F and remove half of the dough from the refrigerator. When the dough is soft enough to roll, lightly flour your work surface, and roll out to about ¼ inch thick. (With this recipe, I find a thicker cookie turns out more tender, while still maintaining its crispness and firmness on the outside! Thinner cookies tend to be hard.)
  • Cut out shapes and bake on a parchment lined baking sheet for 12-15 minutes, depending on the size. Cookies will be slightly lighter in color when they are done!
  • Remove from the oven and allow to cool completely before storing or decorating.
  • Fill a large pot with 1-2 inches of water, and fit a glass bowl on top to form a double boiler. Be sure that the water does not touch the surface of the bowl. Heat on low and add your chopped chocolate to the bowl. Use a spatula to stir and watch closely. The chocolate should melt with nothing higher than low heat. When the chocolate has melted evenly, dip your cookies and place on a parchment lined surface.
  • Sprinkle with chopped candied ginger, then place in the refrigerator to set.
  • Cookies can be stored in the refrigerator to maintain the chocolate. Enjoy!

chocolate dipped gingerbread cookies

Chocolate lovers, ginger lovers, I hope this take on the Gingerbread cookie brings you holiday joy! 

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dark chocolate dipped gingerbread

 

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