German Gingerbread Cookies
These traditional German Christmas cookies are thick and soft gingerbread cookies with a unique spice blend that gives an old world flavor.
Servings: 30 cookies
Ingredients
- 14 Tablespoons butter
- 2 Tablespoons molasses
- 1/3 cup light corn syrup
- 2 3/4 cup all-purpose flour
- 1 1/3 cup packed dark brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon coriander
- 1/8 teaspoon cardamom
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1 teaspoon baking powder
- One pinch salt
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons vegetable shortening
- 1/2 cup slivered almonds
Instructions
- Preheat oven to 350° F and prepare 2 baking sheets by lining them with silicone baking mats or with parchment paper.
- In a small pan, melt together the butter, molasses, and corn syrup. Heat just until the butter has melted.
- Next, in a large mixing bowl, mix together the flour, brown sugar, spices, baking powder, and salt.
- Add the butter mixture to the dry ingredients, mixing well. Add eggs one at a time, stirring completely incorporated.
- Using a cookie scoop or a tablespoon, drop by tablespoon onto cookie sheets. Make sure the cookie dough is mounded up, because they will spread a little. Bake 17 - 19 minutes.
- Remove to wire rack and let cool.
- In a microwave safe bowl, combine the chocolate chips and shortening. Heat on 50% power until the chocolate is completely melted. Mix until smooth.
- Dip the top of each cookie into the chocolate and decorate with slivered almonds.
- Allow the cookies to dry completely.
Notes
Store the cookies in a cool place in an airtight container with waxed paper between the layers.