These chocolate-dipped molasses cookies have the best of everything: molasses, ginger, cloves, cinnamon, and, natch, chocolate. Bake, dip, and wrap to make a delightful gift.
How to Tempered Chocolate
If you wish, you can certainly temper the chocolate in which you dip these cookies. It makes for a glossier appearance and a few other things. But honestly? Don’t sweet, er, sweat it. Just melt some dang chocolate and dip the cookies and be done with it.
Chocolate-Dipped Molasses Cookie
- Quick Glance
- 30 M
- 1 H
- Makes 24
To make the chocolate dipped molasses cookies, preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.
In a stand mixer, cream together the coconut oil, sugar, molasses, and sweet potato. In a separate, small bowl, whisk together 2 tablespoons of water, the vegetable oil, and baking powder. Add this to the sugar mixture.
In a medium bowl, sift together the flour, salt, baking soda, ginger, cloves, and cinnamon. Beat the dry ingredients into the sugar mixture, mixing until thoroughly combined.
Roll the dough into tablespoon-size balls, and place, about 2 inches apart, on the cookies sheets. Bake for 8 to 12 minutes, rotating the sheets once during baking. Remove from the oven and cool completely on racks.
When the cookies are completely cool, dip each one in the tempered chocolate, so that half the cookie is coated, and the other half is bare. Place the cookie back on the sheet pan and allow the chocolate to set before serving. Find information on storing your cookies here.
Recipe Testers' Reviews
These cookies were a hit. Everyone who tried them thought that they were absolutely delicious. The cookies I made were slightly smaller, as I was able to get 36 cookies out of the recipe. I also used about one half of the chocolate and was able to give each cookie a nice dip…well, not all 36 made it into the chocolate! I ate several before the chocolate touched them. If you are looking for a soft, flavorful cookie, this is just the perfect recipe. Now that I have the coconut oil in my pantry, I will definitely make these again.
Far too often, vegan baked goods are synonymous with tough, dry crumb and the tinny after-taste of baking powder. But these cookies make a compelling and delicious rebuttal to such unfortunate associations. Soft, fragrant, spicy, and not too sweet, they’re are an excellent addition to the repertoire of any cook, vegan or otherwise. Although they’re great on their own, dipping them in chocolate makes them (unsurprisingly) even better — needless to say, the chocolate didn’t get a chance to completely set before everything was eaten. The only criticism I have of the cookies themselves is that they’re a little on the greasy side. If I were to make them again, I would cut the amount of coconut oil by a couple of teaspoons.
Wow, these molasses cookies are good. I didn’t get around to dipping them in chocolate because they’re so darn good on their own that my husband and I could not stop eating them. They are moist and chewy, with a nice, warm, light spice to them. The only thing I wasn’t sure about was how long to bake them for. The recipe gives a time range, but does not explain what to look for to determine when the cookies are done. I chose to bake them for the full 12 minutes, rotating the baking sheets halfway through. The cookies were tall and puffy when I rotated, but had deflated a bit and looked crinkly when I pulled them out of the oven. Still, they were very soft when hot. I got 33 cookies out of my batch. These cookies are definitely worth making again.
One last note on the recipe: It calls for tempering the chocolate that you dip the cookies in, but provides no instruction. I personally find tempering chocolate to be a challenge. I don’t think I would do it for cookies that I’m sharing with friends and family.