Imagine a cookie that captures the essence of holiday warmth, combines the rich spiciness of gingerbread with the delicate crumble of shortbread, and then elevates the entire experience with a luxurious chocolate dip. These aren't just cookies; they're edible works of art that will transform your holiday baking from ordinary to extraordinary. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver show-stopping treats that will have everyone asking, "Who made these incredible cookies?"
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, powdered sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add the large egg and vanilla extract to the butter-sugar mixture. Beat until fully incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should come together and be slightly sticky.
- Chill the dough in the refrigerator for about 10 minutes to make it easier to roll out.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, leaving a little space between each cookie.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, melt the dark chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Once the cookies are completely cool, dip half of each cookie into the melted chocolate, allowing any excess chocolate to drip off.
- Place the chocolate-dipped cookies back on the wire rack or a parchment-lined tray to set. You can speed up the setting process by placing them in the refrigerator for about 15 minutes.
- Once the chocolate has hardened, your Chocolate Dipped Gingerbread Shortbread Cut Out Cookies are ready to enjoy! Store any leftovers in an airtight container at room temperature.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the Dough: Don't skip the chilling step - it makes rolling and cutting much easier.
- Chocolate Dipping Trick: Use a fork when dipping to allow excess chocolate to drip off cleanly.
- Precision is Key: Use an offset spatula or the back of a spoon for smooth, even chocolate coating.
- Storage Tip: These cookies stay fresh for up to 5 days in an airtight container at room temperature.
- Make Ahead: You can prepare the dough and refrigerate for up to 2 days before baking.
- Customize: Experiment with different cookie cutter shapes for various occasions.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 30mg
