Chocolate Covered Gingerbread Cookies
- 1 ¾ cups Arrowhead Mills® Organic Enriched Unbleached White Flour, sifted
- 2 tsp ginger powder
- ¾ tsp ground cinnamon
- ½ tsp Hain® Featherweight Baking Powder
- ¼ tsp baking soda
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 6 tablespoons, packed Hain® Organic Light Brown Sugar
- ½ stick unsalted butter, softened
- 3 tbsp light molasses
- 1 large egg
- 6 oz SunSpire™ Organic Fair Trade 42% Cacao Semi-Sweet Baking Chips
- 2 tsp Spectrum® canola oil
- Chopped crystallized ginger (for decoration)
The distinctive flavors of ginger and molasses meld with our premium unsweetened chocolate in a delicious, crunchy cookie that's a tasty and festive addition to holiday parties.
Preheat oven 325 ˚F. Line two baking sheets with parchment paper, and set aside.
For cookies, whisk first seven ingredients together in a large bowl and set aside.
In a medium saucepan, stir together brown sugar, butter and molasses, melting over a low heat. Once mixture has melted, increase heat to high and continue to stir until it comes to a boil. As soon as mixture boils, remove from heat and let cool for 10 minutes.
Whisk egg in a separate bowl and gradually add it to the cooled molasses mixture. Using an electric mixer, beat the molasses mixture together with the flour mixture until just blended.
Turn dough onto a lightly floured surface and roll into a 12x10 inch rectangle. Using a cookie cutter, cut out the gingerbread kids and place on prepared cookie sheets, spacing one inch apart.
Bake one tray at a time in center of oven for about 10 minutes, or until tops are puffed and firm. Cool cookies for 5 minutes.
Meanwhile, for chocolate coating, stir semi-sweet chocolate baking chips and oil together in the top of a double boiler over barely simmering water until mixture is melted and cohesive.
Working one at a time, dip each cookie into the melted chocolate, letting the excess drip back into the pot. Place cookies face-up on waxed paper and decorate with ginger or candies. Leave on waxed paper until chocolate hardens, about 30 minutes, then pour a tall glass of milk and enjoy!
Cookies can be made three days in advance and stored in an airtight container.