Description
Spicy, snap-textured gingerbread cookies topped with a cooling peppermint-infused chocolate drizzle. A perfect blend of traditional holiday warmth and modern freshness.
Ingredients
Scale
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup unsulphured molasses
- 1 large egg
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 oz semi-sweet chocolate, chopped
- 1 tablespoon coconut oil
- 1/2 teaspoon peppermint extract
Instructions
- Preheat your oven to 350F and line two baking sheets with parchment paper.
- Cream the softened butter and brown sugar in a large bowl until light and fluffy.
- Stir in the molasses and egg until the mixture is smooth and well-combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Roll the chilled dough on a floured surface to 1/4-inch thickness and cut into desired shapes.
- Bake for 8 to 10 minutes, or until the edges are set but the centers are not browned.
- Allow cookies to cool completely on a wire rack.
- Melt the chocolate and coconut oil in the microwave in 30-second bursts, stirring until smooth.
- Stir the peppermint extract into the melted chocolate.
- Drizzle the chocolate over the cooled cookies using a fork or piping bag and let set.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American