Gingerbread Cookies Dipped in Chocolate

Gingerbread Cookies Dipped in Chocolate

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OMG! December is here and that means Gingerbread. And thumbprint, and cookies, and chocolate, and eggnog, and well...all things Christmas!
Today I’m bring this festive Gingerbread cookies for you, perfect for all your holiday celebrations! It's a perfect holidays activity for kids and great for all.

Prep Time: 20 minutes Cook Time: 12 Minutes Total Time: 32 minutes

Yield: 36 Cookies Cuisine: American Recipe Type: Dessert

Ingredients:

• 5 cups all-purpose flour.
• 1 teaspoon baking soda.
• 1 teaspoon nutmeg.
• 1 teaspoon salt.
• 3 teaspoons powdered ginger.
• 1 cup granulated sugar.
• 1 cup shortening.
• 1 cup unsulphured molasses.
• 1 bag semi-sweet chocolate chips if desired.
• 1/2 cup white chocolate chips if desired.

Directions:

1. Melt the shortening in the saucepan. Add the sugar and molasses and mix well.
2. In a large mixing bowl sift the flour, baking soda, nutmeg, salt and ginger.
3. Slowly pour the melted shortening mixture into the flour mixture, stirring constantly using a large spoon. Mix thoroughly. Use your hands to mix the last bit of flour in if necessary.
4. After it is thoroughly mixed, roll out the dough to about a 1/4 inch thickness directly on an ungreased cookie sheet. Use cookie cutters to cut gingerbread men, Christmas shapes, or make a gingerbread house. Remove the excess cookie dough and put it back in the bowl. Do not move the shapes after you cut them or it will cause them to be misshapen.
5. If the dough gets too hard to re-roll, place the bowl in the microwave for 15-30 seconds, or until the dough becomes soft and warm again.
6. Bake at 375 degrees for 12-13 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then move them to a flat surface to cool completely.
7. If desired, melt the semi-sweet chocolate in a double boiler or in the microwave. Dip each cooled cookie partially into the melted chocolate and place it on a piece of waxed paper. Sprinkle immediately with Christmas themed sprinkles, if desired.
8. Allow the chocolate to set, then store the cookies in an airtight container. Enjoy & Serves!

I adapted this recipe from: Tastes of Lizzy T

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