Chocolate Covered Gingerbread Cookies

Chocolate Covered Gingerbread Cookies

Soft in the centers, crisp on the edges, and perfectly spiced, these Chocolate Covered Gingerbread Cookies will be the star of your holiday platter!

Chocolate Covered Gingerbread Cookies

No holiday platter would be complete without gingerbread cookies! Whenever I think of Christmas cookies, my first thought is always gingerbread cookies (well .. after melomakarona and kourabiedes that is!).

These Chocolate Covered Gingerbread Cookies are my take of the traditional version. I’ve never been a big fan of molasses, so I swap it out with honey. I also add almond flour a nuttier flavor. The result is milder yet still delicious and perfectly spiced, soft in the center, crisp on the edges cookie.

The cookies get a coating of chocolate, making them perfect for holiday gifting!

Chocolate Covered Gingerbread Cookies

Chocolate Covered Gingerbread Cookies

Here’s what you’ll need:

  • butter
  • light brown sugar
  • egg
  • honey
  • flour
  • almond flour
  • baking powder & salt
  • cinnamon
  • ginger
  • cloves
  • dark chocolate, milk chocolate, white chocolate, sprinkles, sanding sugar

Chocolate Covered Gingerbread Cookies

Chocolate Covered Gingerbread Cookies

You’ll want to prepare the dough at least an hour ahead so that is can chill in the refrigerator. The dough can also be prepared the day before and kept in the refrigerator overnight. Cold dough is essential for rolling out the dough making sure the cookies don’t spread. Make sure to flour your surface well before rolling out the dough to prevent it from sticking.

To decorate the cookies, I like to use a white and dark chocolate. You can also use milk chocolate and sprinkle with sanding sugar or chopped nuts. Dip the cookies in melted chocolate and decorate them however you like!

Chocolate Covered Gingerbread Cookies

Chocolate Covered Gingerbread Cookies

These Chocolate Covered Gingerbread Cookies make great hostess gifts and are perfect for cookie exchanges!

12 Days of Cookies

Day 1: Chocolate Peppermint Cream Sandwich Cookies

Day 2: Chewy Walnut Spice Cookies with Honey Glaze

Day 3: Salted Chocolate Chunk Espresso Shortbread Cookies

Day 4: Cranberry Pistachio Biscotti

Day 5: Strawberry Almond Linzer Cookies

Day 6: Bakery Style White Chocolate Cranberry Oatmeal Cookies

Day 7: Cut-Out Pecan Sandies

Day 8: Fudgy Dark Chocolate Crinkle Cookies

Day 9: Homemade Milano Cookies

Day 10: Cut Out Orange Sugar Cookies

Chocolate Covered Gingerbread Cookies

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Chocolate Covered Gingerbread Cookies

Angelina
Soft in the centers, crisp on the edges, and perfectly spiced, these Chocolate Covered Gingerbread Cookies will be the star of your holiday platter!
5 from 1 vote
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Cookies

Ingredients 

  • 1/2 cup 1 stick butter, room temperature
  • 2/3 cup light brown sugar
  • 1 egg
  • 1/3 cup honey
  • 2 cups flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp cloves

Topping:

  • 4 oz dark chocolate
  • 4 oz white chocolate
  • 4 oz milk chocolate optional
  • chocolate sprinkles sanding sugar, chopped nuts

Instructions 

  • In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Mix in egg and honey. In a separate bowl, sift flour, almond flour, baking powder, salt, cinnamon, ginger, and cloves. Add to butter mixer and mix until a dough forms. Transfer dough to piece of plastic wrap and cover tightly. Refrigerate for 30 minutes or overnight.
  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Roll out dough on a well floured surface until 1/4-inch thick. Use a cookie cutter to cut out into shaped. Gather the scraps and roll out into 1 tablespoon-size balls. Transfer cookies to prepared baking sheets.
  • Bake for 8-10 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Melt the chocolates in heat proof bowls over double boiler. Dip the cookies in chocolates and then drizzle with chocolate. Top with chocolate sprinkles and sanding sugar. Allow chocolate to set completely.
  • Store cookies in an airtight container in a cool area or in the refrigerator for up to 1 week.
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Chocolate Covered Gingerbread Cookies

3 Comments

    1. Hi Albita! Make sure that you are measuring out all of the ingredients correctly and allowing your dough enough time to chill. The longer you chill your dough (overnight), the better it will be. Chilling the dough allow the flour to absorb the rest of the ingredients which prevents cracking.

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