Chocolate Covered Gingerbread Cookies


Makes 24 – 28 cookies


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.


1 3/4 cups ARROWHEAD MILLS Organic Enriched Unbleached White Flour, sifted

2 teaspoon ginger powder

3/4 teaspoon ground cinnamon

1/2 teaspoon HAIN Featherweight Baking Powder

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

6 tablespoons, packed HAIN Organic Light Brown Sugar

1/2 stick unsalted butter, softened

3 tablespoon light molasses

1 large egg

For the Chocolate Coating

6 oz SUNSPIRE Organic Fair Trade 42% Cacao Semi-Sweet Chocolate Chips

2 teaspoons SPECTRUM canola oil

Chopped crystallized ginger (for decoration)



1.Preheat oven 325 degrees. Line two baking sheets with parchment paper, and set aside.

2.For cookies, whisk first seven ingredients together in a large bowl and set aside.

3.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.

5.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.

6.Turn dough onto a lightly floured surface and roll into a 12 x 10-inch rectangle. Using a cookie cutter, cut out the gingerbread kids and place on prepared cookie sheets, spacing one inch apart.

7.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.

8.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.

9.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!


TIP: Cookies can be made three days in advance and stored in an airtight container.


Find this recipe and more holiday treats at