- 48
- 20 mins
- 30 mins
Ingredients
- 1-3/4 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6 tablespoons golden brown sugar
- 1/4 cup unsalted butter, room temperature
- 3 tablespoons mild-flavored molasses
- 1 large egg
- 6 ounces semisweet chocolate, chopped
- 2 teaspoons vegetable oil
Preparation
Step 1
1. Preheat oven to 325 degrees F.
2. Line 2 large baking sheets with parchment paper.
3. Whisk first 7 ingredients in large bowl to blend.
4. Stir brown sugar, butter and molasses in medium saucepan over low heat until melted.
5. Increase heat to medium-high and bring to boil; stirring constantly.
6. Remove from heat; let cool 10 minutes.
7. Whisk egg in medium bowl to blend.
8. Gradually whisk molasses mixture into flour mixture until just blended.
9. Roll dough on lightly floured surface.
10. Cut out gingerbread shapes with cookie cutter.
11. Transfer to baking sheets/
12. Bake cookies until puffed and tops are firm, about 10 minutes.
13. Cool on sheets 5 minutes.
14. Transfer to rack and cool completely.
15. Stir chocolate and oil in top of double boiler until melted.
16. Dip cookie into chocolate; allowing excess to drip off.
17. Decorate cookies.
18. Chill cookies until chocolate is set.
19. Let cookies stand at room temperature before serving.