There is no cookie that’s more Christmas-y than my Christmasdoodles. There’s gingerbread cookies for people like me who don’t actually like ginger. They’re super soft and full of cinnamon and Christmas cheer. This year I decided to dip them in melted chocolate and add some holiday sprinkles for another festive version!
The dough does need to hang out in the fridge for two hours so plan accordingly. The cookies themselves come together very easily. Pro tip: roll them all out in balls before you roll them in sugar in case you need to adjust the sizes. This recipe about 30-36 cookies.
One suggestion is to leave some Christmasdoodles plain and coat some in chocolate. You need 4 oz of chocolate and 2 tsp shortening per 10-12 cookies. I’ve written the recipe here for enough chocolate for the entire batch but if you have some non-chocolate lovers in your family, you might only want to add chocolate to some of the cookies.
Chocolate Christmasdoodles
Makes about 3 dozen cookies
1 cup plus 2 Tbsp unsalted butter, softened
1 cup packed brown sugar
1 large egg
1/4 cup plus 2 Tbsp molasses
2 1/2 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp cinnamon
1/4 tsp freshly grated nutmeg (from a whole nutmeg)
1/2 cup granulated sugar
For the chocolate coating:
12 oz semi-sweet Ghirardelli baking chocolate
2 Tbsp shortening
- Cream together softened butter and brown sugar in a stand mixer until light and fluffy. Beat in egg and molasses, scraping down the sides of the mixer between each addition. Measure flour, baking soda, salt, and cinnamon right on top of the dough. Grate nutmeg into flour mixture. Stir dry ingredients into dough.
- Wrap dough with plastic wrap and refrigerate for two hours.
- Preheat oven to 350 degrees. Spoon granulated sugar in a small bowl. Roll dough into about three dozen 2″ balls, rolling each in granulated sugar as you go. Place 2″ apart on cookie sheets and bake for 8-10 minutes. Let cool on the cookie sheets for 10-15 minutes, then transfer to wire racks to cool completely.
- For the chocolate coating: Finely chop baking chocolate and place in a heatproof bowl with 2 tsp shortening. Microwave at half power for about 2 minutes, stirring every 15-30 seconds until smooth and glossy. Carefully spoon chocolate over half of each cookie, immediately decorating with sprinkles. Pop the cookies in the fridge for ten minutes to set.
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