Best 2 Chocolate Covered Gingersnaps Recipes
Chocolate-covered Gingersnaps are a delightful combination of two classic treats: chewy, spicy gingersnaps and rich, creamy chocolate. These cookies are perfect for the holidays or any special occasion. They're also a great way to use up leftover gingersnaps.
This recipe provides two different variations: a simple chocolate coating and a more decadent chocolate ganache. The simple chocolate coating is made with melted chocolate chips, while the ganache is made with chocolate and heavy cream. Both coatings are delicious, so you can choose the one that best suits your taste.
The recipe also includes instructions for making homemade gingersnaps from scratch. However, if you're short on time, you can use store-bought gingersnaps instead.
No matter how you choose to make them, Chocolate-covered Gingersnaps are sure to be a hit. They're the perfect balance of sweet and spicy, and they're sure to satisfy your sweet tooth.
CHOCOLATE COVERED GINGERSNAPS
A variation on the famous chocolate mint cookies. Quick and easy to make and easy clean up! A freezing tray to rest the dipped cookies will keep the bottoms neat-looking.
Provided by Ricki
Categories Desserts Cookies Gingersnap Recipes
Time 50m
Yield 48
Number Of Ingredients 2
Steps:
- Place a baking sheet in the refrigerator to chill.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 17.9 g, Fat 6.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 69.2 mg, Sugar 6.8 g
CHOCOLATE COVERED GINGERSNAPS
Yield 5 dozen
Number Of Ingredients 10
Steps:
- In large mixing bowl, cream margarine and 1 cup of the sugar. Beat in egg and molasses. Add ginger, cinnamon, cloves and baking soda, then gradually add flour. Preheat oven to 375 degrees. Grease cookie sheets. Roll 2 teaspoons of dough into balls. Then roll balls in remaining ½ cup sugar. Place on cookie sheet. Bake in preheated oven 10 to 12 minutes. Let stand 1 minute out of the oven before removing from cookie sheet. Cool. When cooled, flip cookies over and brush bottom of each cookie with melted chocolate. Place upside down on rack until chocolate is set. Store in airtight container.
Tips:
- Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger, and it will give your gingersnaps a more pronounced gingery taste.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies until they are just set: Overbaking will make the cookies dry and crumbly. They should be slightly soft in the center when you take them out of the oven.
- Dip the cookies in chocolate while they are still warm: This will help the chocolate adhere to the cookies better.
- Use a variety of chocolate chips: You can use semisweet, bittersweet, or dark chocolate chips, or a combination of all three.
Conclusion:
Chocolate-covered gingersnaps are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their chewy texture, spicy flavor, and rich chocolate coating, these cookies are sure to be a hit at your next party or gathering.
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