Chocolate-Dipped Triple-Ginger Cookies Recipe

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Chocolate-Dipped Triple-Ginger Cookies Recipe

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My mother always enjoyed chocolate-covered ginger, so she decided to turn her favorite treat into a cookie. In retrospect, the cookie is an expression of her own character, which is unforgettable and always delightful.—Bethany Hammond, Vancouver, Washington
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 cup molasses
  • 2 tablespoons finely chopped crystallized ginger
  • 2 teaspoons grated fresh gingerroot
  • 4-2/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips, melted
  • 4 ounces white baking chocolate, melted

Directions

In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely.
Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set. Yield: about 3 dozen.
Originally published as Chocolate-Dipped Triple-Ginger Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 cup molasses
  • 2 tablespoons finely chopped crystallized ginger
  • 2 teaspoons grated fresh gingerroot
  • 4-2/3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips, melted
  • 4 ounces white baking chocolate, melted
  1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely.
  4. Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set. Yield: about 3 dozen.
Originally published as Chocolate-Dipped Triple-Ginger Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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