Recipe: Choc-Dipped Spicy Gingersnaps

Spicy gingersnaps dipped in melted dark chocolate, then decorated with red, green, and white sprinkles. "The" cookies for the upcoming holidays. This recipe will walk you through the steps of making and baking these very special Christmas cookies ...

Chocolate-Dipped Spicy Gingersnap Cookies
Recipe & Images: Natalie Perry of Perry's Plate {licensed under a CC BY 3.0 US license}

INGREDIENTS
for cookies
2 1/2 cups flour (see notes)
1 1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (see notes)
8 Tablespoons butter, room temperature
1 cup brown sugar
1/2 cup white, granulated sugar
1/3 cup molasses
2-3 Tablespoons grated fresh ginger (about a 2 or 3-inch knob)
1 egg

for dipping
1 1/b pounds of dark chocolate chips
sprinkles, if you're into that

Makes about 2 1/2 dozen cookies.



DIRECTIONS
Preheat oven to 350 degrees F.

Whisk together the flour, baking soda, dry spices, and salt.

In a separate 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 gradually until everything is incorporated.

Roll dough into 1-inch balls and place on a rimmed baking sheet. Bake for 9-11 minutes, until the tops are cracked and the sides appear dry and slightly golden brown. Let them cool completely before you dip them.

Melt the chocolate by either microwaving the chips in a bowl in 30-second increments, stirring between each time, until melted, or putting the chips in a heat-safe bowl fitted over a pot with 1-inch of simmering water on the stove (aka double broiler).

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.)

Dip each cookie into the melted chocolate and lay on the wax paper. Sprinkle with something colorful, if you want. They should harden up at room temperature within a half hour or in the fridge after a few minutes.

Store in an air-tight container and keep away from heat or you'll have one, giant, chocolate covered mess.

Nat's Notes:
1. I've used whole wheat pastry flour in place of white and it works well.
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. (...which is good. haha.)



Lightly adapted from Sarah Chilton's recipe.