Chocolate-Dipped Gingerbread Cookies: A Holiday Must-Bake!
These chewy gingerbread cookies with a dark chocolate dip are the ultimate holiday indulgence!
I know it's unusual for me to share a mid-week post, but I just had to get this recipe for Chocolate-Dipped Gingerbread Cookies to you as soon as possible. Whether you're prepping for a cookie swap or just doing some seasonal baking, this recipe is a total win — simple to make and super tasty.
The idea for these cookies actually came from a Chocolate Gingerbread Cake I made a couple of weeks back. That cake brought back memories of some classic Polish cookies my parents always buy during the holidays — soft gingerbread rounds completely covered in chocolate. To be honest, I usually find those store-bought ones a bit dry (maybe they're meant to be that way? Or maybe they’ve just been sitting too long, haha). Either way, my version definitely isn’t dry!
These cookies are wonderfully chewy and only half-dipped in chocolate, so you get a nice balance — rich but not overwhelming.
And can I just say how happy I am with how the photos turned out? After weeks of grey skies and rain, we finally had a sunny day! The natural light made such a difference. It’s been cold, sure, but the sunshine has been so refreshing.
Oh, and in other holiday news — we finally got all our Christmas decorations up! What a mission that was. We've been meaning to replace our Christmas tree for years. The one we have is beautiful and rustic, but we've had it for a decade and the lights on the bottom two-thirds no longer work. We've been patching it with extra lights, but it’s a bit of a hassle.
After what felt like an endless search, we found a replacement we thought was “good enough.” Unfortunately, it didn't fit in the car, so we had to unpack the whole thing and carry it home in pieces. After setting it up (which took two hours!), we both agreed... it just wasn’t it. It looked massive, shapeless, and kind of blah. I even set up our old tree again just to compare. Honestly, the original one just has more charm. It reminds me of the real trees we had growing up.
Long story short — I took down the new tree, returned it (thankfully without any issues), and added two more strands of lights to our old faithful tree. It may be a bit broken, but I love it. Right now, I’m sitting by it, basking in its cozy glow, and enjoying a few of these chocolate-dipped cookies.
If you’re skeptical about pairing chocolate and gingerbread — I get it. It might sound odd. But trust me, they’re an unexpectedly perfect match! I grew up with this flavor combo, so it feels totally natural to me now.
I dipped mine in dark chocolate, but feel free to use whatever chocolate you prefer. I recommend high-quality chocolate if you can get it — the flavor really shines in these cookies. That said, chocolate chips will do just fine in a pinch.
These cookies make great gifts, are perfect for cookie exchanges, or are just lovely to keep on hand for snacking throughout the season.
Want More Holiday Cookie Ideas?
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Brownie Cookies
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White Chocolate Candy Cane Cookies
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Dark Chocolate Candy Cane Cookies
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Snow-Capped Gingersnaps
Tips for Making Chocolate-Dipped Gingerbread Cookies:
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Normally I chill cookie dough before baking, but for these cookies, it's actually better not to chill it.
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Use the best chocolate you can find. I love Callebaut, but Guittard and Valrhona are also fantastic. Ghirardelli and Lindt are great supermarket options. Just avoid Baker’s chocolate!
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Adding a bit of shortening to the melted chocolate can help prevent fat bloom, especially if your chocolate will be sitting out for a while.
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Want to make them extra pretty? Decorate with gold sanding sugar or chocolate flakes.
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For a spicy twist, mix in ¼ cup of chopped candied ginger or sprinkle it on top after dipping in chocolate.
Ingredients:
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2 1/4 cups all-purpose flour
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2 tsp baking soda
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1 tsp ground cinnamon
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1 1/4 tsp ground ginger
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1/2 tsp ground cloves
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1/4 tsp salt
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3/4 cup unsalted butter (room temperature)
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3/4 cup light brown sugar (packed)
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1/4 cup granulated sugar
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1/4 cup molasses
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1 large egg (room temperature)
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Granulated sugar (for rolling)
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250g dark chocolate, chopped and melted with 1 tsp shortening*
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Gold sanding sugar (optional)
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Chocolate flakes (optional)
Instructions:
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Preheat oven to 375°F (190°C) and line baking sheets with parchment or silicone mats.
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In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
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In a stand mixer, beat the butter and both sugars until light and fluffy. Add the molasses and egg, mixing until combined.
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Reduce speed and gradually add in the dry ingredients.
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Scoop dough into 1 ½ tablespoon portions. Roll into balls and dip the tops in granulated sugar.
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Arrange cookies on the baking sheet with about 3 inches of space between them (6 cookies per sheet).
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Bake for 10–12 minutes, until cracks appear on the surface.
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Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dip one half of each cookie in melted chocolate. Place on a parchment-lined tray.
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While the chocolate is setting, decorate with sanding sugar or chocolate flakes if desired.