These Chocolate Dipped Gingerbread Shortbread Cut Out Cookies are that extra special, buttery bit of decadence we all deserve this holiday season!
One last cookie before the big day guys!
I couldn’t let the holiday season pass us by without a little something gingerbread.
These Chocolate Dipped Gingerbread Shortbread Cut Out Cookies are fun and festive just like those Chocolate Peppermint Pinwheel Cookies from Monday and they’re the perfect final addition to our Christmas cookie tray, don’t ya think?
I mean who can resist a cute little gingerbread man with chocolate pants? Not me, that’s for sure!
The chocolate dipping is totally optional, but highly recommended to give these sweet treats that extra bit of decadence we all deserve around the holidays.
What is the origin of shortbread?
The origin of shortbread is Scotland. It’s referred to as a biscuit in Scotland and a cookie here in the United States.
Why is it called shortbread?
It’s called shortbread because of the high content of the fat, butter, that’s added. This is what makes shortbread short, meaning crumbly.
We’re in the home stretch guys. Time to get that final holiday bake on. Bake a batch for someone special! Enjoy!
A Few Cook’s Notes for Chocolate Dipped Gingerbread Shortbread Cut Out Cookies Recipe:
I dipped my cookies in semisweet chocolate, but you can also use milk chocolate.
You can use colored sanding sugars or sprinkles for added color, if desired.
The amount of cookies will depend on the size cookie cutter you choose.
- 1 cup (two sticks) unsalted butter, softened
- 1/2 cup confectioners' sugar, sifted
- 3 Tbsp. unsulphered molasses
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- 1 1/2 cups semisweet chocolate chips
- 2 Tbsp, Crisco shortening
- assorted sanding sugars or sprinkles, if desired
- Preheat oven to 350 degrees. Place rack in middle of oven. Line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and confectioners' sugar together on medium-high speed until light and fluffy, about 2 minutes. Add molasses and vanilla and beat until combined.
- In a medium bowl, whisk together flour, cinnamon, ginger, allspice, cloves and salt. With the mixer on low speed, slowly add flour mixture until just combined. Do not overmix. Form the dough into a disk and wrap in plastic wrap. Place in refrigerator for 15 minutes.
- Remove dough from fridge and place on lightly floured surface. Roll dough out to about 1/4-inch thickness. Cut with desired cookie cutters. Transfer to prepared sheets placing 1 inch apart. Place sheets in refrigerator for 15 minutes.
- Remove trays from refrigerator and bake, one sheet at a time, for 12-14 minutes. Let cool on sheet for 5 minutes, then remove to wire rack to cool completely. Repeat with remaining dough until you've used it all.
- While cookies are cooling make melted chocolate for dipping. Place chocolate chips and shortening in a microwave safe bowl. Microwave in 20 second intervals, stirring in between, until melted and smooth. Dip part of each cookie into the chocolate and transfer to wax paper or parchment paper. Sprinkle with sanding sugar or sprinkles when chocolate is warm, if desired. Let chocolate set before serving.