These chewy chocolate-dipped soft Ginger Cookies have hints of gingerbread flavor but are so delicious they’re perfect through the winter season. With soft inside and a sugar-coated outside dipping, these cookies in melted chocolate take them to the next level of decadence.
These delicious cookies are addicting and during the holidays I often feel overwhelmed with baking and cookie making, that I save these for Valentine’s Day. Honestly, though these cookies are great once the weather starts to crisp in fall all the way through those first pops of new life in spring.
What’s the difference between molasses and ginger cookies? Typically ginger cookies have a crispy texture and tend to crumble, whereas, molasses cookies are much chewier. These cookies though are a combination with a chewy texture but crispy sugar-coated outside.
Now it’s not necessary to dip these in chocolate. They’re delicious just the way they are, but I do love being extra sometimes, and adding the chocolate is the perfect way to take these cookies to the next level of sugary bliss.
Ginger is one of my favorite ingredients to include in baking, which is why I love decorating gingerbread cookies during the holidays, but also making gingerbread loaf throughout fall and winter in addition to these cookies.
How to Make Easy Ginger Cookies
- Mix flour, baking soda, salt, cocoa powder, and spices.
- Beat butter and sugar together until fluffy then add the molasses and egg and continue to beat until mixed. Add the flour mixture to the mixer in thirds.
- Cover the dough and chill for 30 minutes.
- Scoop out cookie dough and roll into 1-inch sized balls. Roll each ball into dusting sugar and place 2 inches apart on a lined baking sheet.
- Bake for 10 minutes at 350ºF. Let cookies cool for 5 minutes on the baking sheet and then use the back of a flat spatula to press the cookies down so they’re about 1/4 inch in thickness and flat. Move to a wire rack to finish cooling completely.
- Melt chocolate and butter and dip half of each cookie into the chocolate and let the chocolate harden.
How to Store Cookies
To keep these cookies the perfect texture I recommend placing them in an air-tight container, that does not need to go in the refrigerator.
Can ginger cookies be frozen? Yes. If you plan on freezing them then don’t dip the cookies in the chocolate (save that for when you’re ready to serve them). To freeze wrap the cookies in plastic wrap and again in foil. They’ll keep for up to 2 months in the freezer.
Alternatively, you can also freeze the dough. To do this place the prepared dough in a zip-top bag and keep it in the freezer for up to 2 months. Let the dough thaw overnight in the fridge before baking them.
Which molasses for ginger cookies will work best?
Light or dark unsulphured molasses is the best version of molasses for making cookies. Don’t use blackstrap molasses which is more commonly used for savory dishes, not sweet, it’s too bitter for baking.
Can ginger cookies be made without molasses?
Yes, they can, but I will say a significate flavor change will happen. This change won’t be bad, they’ll just become a very different cookie. The best substitution is 1/8 cup honey and 1/8 cup brown sugar mixed together.
- 1¾ cups Flour
- 1⅙ teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 cup Cocoa Powder
- 1 teaspoon Ground Ginger
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 cup Unsalted Butter room temperature
- 1/4 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Molasses
- 1 large Egg
- 1/2 cup Semi-Sweet Chocolate Chips
- 2 tablespoons Unsalted Butter
- 1 tablespoon Milk
- In a medium-sized mixing bowl, whisk the Flour, Baking Soda, Salt, Cocoa Powder, and Spices until fully combined.
- In the bowl of an electric mixer beat the Butter and Sugars until light and fluffy. Turn off the mixer and add the Molasses and Egg. Beat until smooth, about 1 minute. Add about 1/3 of the flour mixture and mix on low until combined. Repeat with the rest of the mixture, scraping down the sides of the bowl after each addition. Cover and place in the fridge for 30 minutes.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Pour 1/2 cup of sugar into a small bowl. Using a cookie scoop or measuring spoon, scoop out 1 tablespoon of dough and roll into a ball. Dip the ball into the sugar and fully coat.
- Place the dough balls onto the lined baking sheet about 2-inches apart. Bake for 10 minutes.
- Let the cookies cool on the baking sheet for about 5 minutes and then use the back of a flat spatula to press the cookies down to about 1/4 inch in thickness so they're flat. Move to a cookie rack to finish cooling completely.
- Once the cookies have cooled completely. Prepare your chocolate dip by placing all the ingredients into a small saucepan. Heat on medium heat and stir continuously until chocolate is completely smooth. Dip each cookie into the melted chocolate and return to the cookie rack to cool.