Indulge your senses with the perfect blend of spice and sweetness in these Gluten-Free Chocolate Dipped Gingersnaps! Imagine biting into a perfectly crisp cookie, bursting with the warm flavors of ginger, cinnamon, and cloves, all while being enveloped in a luscious layer of melted chocolate. Whether you're gluten-free or simply looking to impress your guests, this delightful treat is sure to be a showstopper. With just 25 minutes from start to finish, you can whip up a batch of 24 cookies that are perfect for any occasion—your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1 cup chocolate chips, melted
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together gluten-free all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add molasses and egg to the butter mixture, beating until fully incorporated and smooth.
- Gradually mix the dry ingredients into the wet ingredients, stirring until a consistent dough forms.
- Roll the dough into small balls, approximately 1 inch in diameter, and place them 2 inches apart on the prepared baking sheets.
- Gently flatten each cookie ball with the palm of your hand or the bottom of a glass.
- Bake in the preheated oven for 12-15 minutes, or until the edges are slightly crisp and the centers are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
- Once cookies are completely cool, dip half of each cookie into the melted chocolate, allowing excess to drip off.
- Place chocolate-dipped cookies on parchment paper and refrigerate for 10-15 minutes to set the chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use Quality Ingredients: For the best flavor, opt for high-quality gluten-free flour and fresh spices. This will enhance the overall taste of your cookies.
- Soften Butter Properly: Make sure your unsalted butter is softened to room temperature for easier creaming with the brown sugar, leading to a fluffier texture.
- Measure Flour Correctly: When measuring gluten-free flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down, which can lead to dry cookies.
- Chill the Dough: If time allows, chill the cookie dough for about 30 minutes before baking. This helps the flavors meld and can result in a chewier texture.
- Monitor Baking Time: Keep an eye on your cookies as they bake. The edges should be slightly crisp while the centers remain soft. Overbaking can lead to dry cookies.
- Perfect Chocolate Dipping: When melting chocolate, do it in short intervals and stir frequently to prevent burning. You can also add a teaspoon of coconut oil to the chocolate for a smoother consistency.
- Storage Tips: Store your cookies in an airtight container at room temperature. If you want to keep them fresh for longer, consider refrigerating them, but allow them to come to room temperature before serving.
- Experiment with Toppings: Feel free to sprinkle some sea salt on top of the chocolate before it sets for an extra flavor kick, or add crushed nuts for a delightful crunch!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
