Description
Delicious chocolate-covered gingerbread cookies perfect for the holidays!
Ingredients
Scale
- 1/2 recipe gingerbread cookie dough
- 3/4 cup semi sweet chocolate chips
- 2 to 4 candy canes
- 30 to 40 pretzels
Instructions
- Prepare gingerbread dough.
- Roll into about 1/8-inch thickness on a lightly floured surface and then cut into 2 by 1 inch rectangles. Place them on a large parchment lined baking sheet spacing about 1/2 inch apart. Refrigerate for at least 30 minutes or up to 8 hours.
- Bake as instructed (I baked for 8 minutes to get a slightly crispy cookie). You could bake for lesser time to get a softer cookie. Cool completely.
- Preheat oven to 350°F and bake the cookies for 8 to 10 minutes. Place the baking pan on a wire rack to cool completely!
- Line a baking sheet with parchment paper.
- Place the candy canes in a zipper bag and crush them with a rolling pin until they’re broken into small pieces. Avoid turning them into a fine powder.
- Break pretzels gently to get curved pieces, to resemble the cup handles.
- Microwave the chocolate chips for 60 to 90 seconds, stirring every 30 seconds, until fully melted and smooth.
- Working with one cookie at a time, spread melted chocolate using a small spoon or butter knife on one half of a cookie.
- Smooth the edges to remove any excess chocolate.
- Using a small spoon or your fingertips, gently sprinkle the crushed candy canes along the edge of the melted chocolate.
- Aim for a thick, even line, then use a dry pastry brush to dust off any excess. Place the cookie on the parchment paper, with the chocolate side up.
- Dip both ends of a pretzel stick into the melted chocolate, then press them onto the chocolate-covered side of the cookie. Gently press to ensure they stick securely.
- Repeat the process with the remaining cookies. Allow them to set at room temperature for several hours until the chocolate hardens, or place them in the refrigerator for about an hour for quicker setting.
- Store cookies at room temperature in a tightly sealed air-tight container.
Notes
- Using 1/2 of the linked recipe yields about 30 cookies.
- Be careful not to crush the candy canes into a fine powder.
- For softer cookies, reduce baking time.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg