Chocolate-Dipped Spicy Gingersnaps



These Chocolate-Dipped Spicy Gingersnaps are the perfect blend of warmth and indulgence. The spiciness from the ginger and cayenne pepper pairs harmoniously with the richness of molasses and the sweetness of chocolate. A delightful treat to share with friends and family.

Ingredients:
  • 1 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, salt, and cayenne pepper

In another bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the molasses, egg, and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms

Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each cookie

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies have cracked on top

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Melt the semisweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth and melted

Dip half of each cooled gingersnap into the melted chocolate and place it back on the wire rack to allow the chocolate to set

Once the chocolate is set, the cookies are ready to be enjoyed!


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