These Chocolate Dipped Gingerbread Shortbread Cut Out Cookies are that extra sweet, buttery bit of decadence we all need this holiday season!
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.