Description
Warm, spicy gingerbread cookies featuring a chewy center and a sophisticated peppermint-infused chocolate drizzle.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg, room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, melted
- 1/2 teaspoon peppermint extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and brown sugar in a large bowl until light and fluffy.
- Beat in the molasses and egg until the mixture is smooth.
- In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the baking sheets.
- Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Allow cookies to cool completely on a wire rack.
- Stir peppermint extract into the melted semi-sweet chocolate.
- Drizzle the chocolate mixture over the cooled cookies in a decorative pattern.
- Let the chocolate set completely before serving or storing.