Chocolate-Dipped Spicy Gingersnaps Recipe

Name: Chocolate-Dipped Spicy Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 2-1/2 cups Flour; 1-1/2 teaspoon Baking Soda; 3/4 teaspoons Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoons Ground Cloves; 1/4 teaspoons Cayenne Pepper (or 1/2 Teaspoon If You Want Them Really Spicy); 1/2 teaspoons Salt; 8 Tablespoons Butter, Room Temperature; 1 cup Brown Sugar; 1/2 cups White Granulated Sugar; 1/3 cups Molasses; 2 Tablespoons Peeled And Grated Fresh Ginger (for 2 Tablespoons You'll Need About A 2-inch Knob); 1 whole Egg; FOR DIPPING:; 1-1/2 pound Dark Chocolate Chips Or Melting Chocolate; Sprinkles

Servings: persons

FOR THE COOKIES:
2-1/2 cups Flour
1-1/2 teaspoon Baking Soda
3/4 teaspoons Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoons Ground Cloves
1/4 teaspoons Cayenne Pepper (or 1/2 Teaspoon If You Want Them Really Spicy)
1/2 teaspoons Salt
8 Tablespoons Butter, Room Temperature
1 cup Brown Sugar
1/2 cups White Granulated Sugar
1/3 cups Molasses
2 Tablespoons Peeled And Grated Fresh Ginger (for 2 Tablespoons You'll Need About A 2-inch Knob)
1 whole Egg
FOR DIPPING:
1-1/2 pound Dark Chocolate Chips Or Melting Chocolate
Sprinkles

1
Preheat oven to 350 F.
2
In a medium sized bowl whisk together the flour, baking soda, dry spices and salt.
3
In a separate large bowl or the bowl of a stand mixer, cream the butter and sugars together until lighter in color and well blended, about 3-4 minutes. Add molasses, fresh ginger, and egg and mix well. Add the dry ingredients and stir them in gradually until everything is incorporated.
4
Roll dough into 1-inch balls and place 2 inches apart on a rimmed baking sheet. Bake for 9-11 minutes, until the tops are cracked and the sides appear dry and slightly golden brown. Remove pan from the oven and let them cool completely before you dip them.
5
Melt the chocolate in the microwave or over a double boiler. Microwave the chips in a bowl in 30-second increments, stirring between each time and continuing to heat until melted. Or put the chips in a heat-safe bowl fitted over a pot with 1-inch of simmering water on the stove (aka double broiler). Stir and heat until melted.
6
Prepare a place for the cookies to set once dipped, either a baking sheet lined with wax paper or simply a piece of wax paper on the counter. (I like using a baking sheet because I can move them around easier and into the fridge if I need them to set quickly.)
7
Dip each cookie about halfway into the melted chocolate and let the excess chocolate drip off. Then set the cookies on the wax paper. Sprinkle with something colorful, sprinkles or similar, if you want. They should harden up at room temperature within a half hour or in the fridge after a few minutes.
8
Store in an airtight container and keep away from heat or you'll have one giant, chocolate covered mess.
9
Notes:
10
1. I've used whole wheat pastry flour in place of white and it works well.
11
2. I use 1/4 teaspoon of cayenne. It has a kick, but it isn't too spicy for my kids. They do feel it, and they don't eat as many.

870

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE COOKIES:, 2-1/2 cups Flour, 1-1/2 teaspoon Baking Soda, 3/4 teaspoons Cinnamon, and more.

Yes, Chocolate-Dipped Spicy Gingersnaps falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate-Dipped Spicy Gingersnaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions