Go Back
Print
Chocolate Dipped Gingerbread Cookies (Mickey and Minnie ornament shaped gingerbread with chocolate dipped ears and bows on a platter)

Chocolate Dipped Gingerbread Cookies

These soft gingerbread cookies are shaped like Mickey and Minnie and decorated with royal icing!
Course Dessert
Keyword Cookies, Gingerbread, mickey, minnie
Prep Time 15 minutes
Cook Time 8 minutes
Rest Time 2 hours
Servings 18 large cookies

Ingredients

Gingerbread Cookies

  • 3 cups flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ½ cup dark brown sugar
  • 1 large egg
  • ⅔ cup unsulphured molasses, original or robust

Royal Icing

  • 2 cups powdered sugar
  • 1 1/2 tablespoons meringue powder
  • 1/4 to 1/2 cup warm water

Decoration

  • 1/2 cup chocolate melting wafers (dark cocoa), melted

Equipment

  • Mickey and Minnie cookie cutters
  • piping bags
  • small round piping tips

Instructions

Gingerbread Cookies

  1. In a medium bowl, sift together flour, salt, baking soda, and spices. Set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy.
  3. Add in egg and molasses and beat until well combined.
  4. Gradually add the flour mixture to the butter mixture, beating until incorporated.
  5. Divide the dough in half, wrap each half in plastic wrap and place in the refrigerator for at least two hours.
  6. When the dough is ready, preheat the oven to 350 F and line baking sheets with parchment paper.
  7. On a lightly floured surface,, roll out the dough to about ¼ inch thickness. If you like a thicker cookie, aim for about ½ inch thickness, but know they’ll take a little longer to bake.
  8. Dip cookie cutters in a little bit of flour and then cut out the cookies from the dough.
  9. Place cut out cookies on prepared baking sheets and bake for 8-12 minutes, until cookies are firm and the edges are just beginning to brown.
  10. Cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Royal Icing

  1. In a large bowl, beat sugar and meringue powder together until combined.
  2. Add water and beat in medium to high speed until very glossy and hold stiff peaks.
  3. If needed, add more water or sugar to get the right consistency.

  4. Transfer icing to a piping bag with a round tip to decorate.

Decoration

  1. Dip the Mickey ears and bow cookies into the melted chocolate. Let the chocolate set.

  2. Decorate the cookies in desired patterns using the royal icing.