This has become my new favorite holiday cookie. It’s one of the cookie recipes I think of every year at Christmas time. It’s my version of Karl’s Bakery’s (Phoenix, AZ) chocolate dipped gingerbread slices I first sampled this time of year.
Prep Time
30MINUTES MINS
Cook Time
20MINUTES MINS
Total Time
50MINUTES MINS
Servings (adjustable):
60
cookies
Calories: 97
Ingredients
▢5 cups all-purpose flour
▢3 teaspoons baking powder
▢1 teaspoon salt
▢2 teaspoons ground ginger
▢1 teaspoon ground cinnamon
▢½ teaspoon ground cloves
▢3 large eggs
▢⅔ cup vegetable oil
▢1 cup dark molasses
▢⅔ cup sugar
▢1 teaspoon vanilla extract
▢1 teaspoon lemon extract (I used 2-3 drops DoTERRA lemon essential oil instead)
Instructions
In a large mixing bowl, whisk together 4-½ cups flour, baking powder, salt and spices until well blended. From a well/hole in the center of these dry ingredients and set aside.
In a medium bowl whisk together the eggs, oil, molasses, sugar and extracts.
Pour the mixture of wet ingredients into the well of the flour mixture. Mix well with a wooden spoon until a soft dough forms.
Scrape the dough from the bowl onto a well-floured surface. If the dough seems to sticky, knead in an additional ½ cup of flour to make a firm dough. (I skipped this as my dough was firm enough, maybe because I am in Arizona where it is very dry.)
Divide the dough into four equal pieces. If you are anal like me you can use a kitchen scale to be exact.
Roll each piece of dough into a loaf about 12 inches long. Place the loaves on a parchment paper lined cookie sheet spacing them 3 inches apart.
Bake in a 350 degree preheated oven until the loaves are firm to the touch, about 15 to 20 minutes. Remove the baking sheet from the oven. Carefully remove the loaves from the baking sheet onto wire cooking racks, using 2 metal spatulas. Allow to cool completely.
Place the cooled loaves on a cutting board. Using a large sharp knife, slice diagonally into ½-inch thick slices.
If desired dip the bottoms of the cookie slices into melted chocolate. Follow directions on the package of chocolate to melt and then dip and place on waxed paper and leave until the chocolate is set.
Store in an airtight container.
Recipe Notes
Serving size: 1 cookie
Nutrition Facts
Chocolate Dipped Molasses Gingerbread Cookie Slices
Amount Per Serving (1 cookie)
Calories 97Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Carbohydrates 15g5%
Fiber 0.4g2%
Protein 1.4g3%
- Percent Daily Values are based on a 2000 calorie diet.
