The Partiologist: Gingerbread + Chocolate = YUM!

Gingerbread + Chocolate = YUM!

I'm about to tell you something you might not believe...For the first time in forever, wait, wrong movie.  I mean for the very first time, I watched "Elf".  I know, I can't believe it either.  Although my family insists I've watched it...which could be true, only I may have been "resting" my eyes during the movie.  This time my eyes were wide open and now it's my new favorite Christmas movie!  After it was over, I was kind of sad realizing I hadn't watched it until now.  All those "Elf" years gone. 

From now on I may need to watch it at least two times every Christmas.  And while watching, why not munch on Gingerbread Cookies?  Dipped in chocolate of course.

Chocolate Dipped Gingerbread Men!

I told you I want to dip everything in chocolate.
These are more than cute, they taste good.  So good, I'd call them delicious.
Ask me how I know?
Anyway, the gingerbread and chocolate combination is one of my favorites.
Or until you offer me something with peanut butter and chocolate.

And I hope you love them as much as I do.
I could eat them all day, so I had to bag them up.
With cute ric rack ribbon.

Are you ready to see the process?
Do you really need photos or is a recipe enough?
Just in case you want photos, here ya go.
Obviously, bake the gingerbread cookies.
(Remember, you don't have to bake them all at once, the dough freezes well.)
Make the fondant holly leaves using green fondant.
Gather your supplies and get ready to dip.
Melt Ghirardelli dipping chocolate in ceramic bowl.
Give your gingerbread man a little dip in the chocolate.
Right up to his arms.
Before the chocolate is set, add the holly leaf and red candy pearls.

Let the gingerbread men dry on parchment paper.

Ready and waiting.

Soft and sweet and good to eat!

Gingerbread Cookies

by The Partiologist

  • 5 cups flour
  • 2 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup molasses
  • 2 tablespoons white vinegar
Mix the flour, spices, baking soda and salt together in large bowl. Set aside.
Using an electric mixer, beat the shortening and sugar until well combined.
Add the egg and beat on medium-high speed until light and fluffy.
Add the molasses and vinegar. Mix well. Scrape down the sides of the bowl, as needed.
Turn the mixer to low speed and gradually add the dry ingredients. Mix just to combine.
Remove dough from bowl and wrap tightly in plastic.
Refrigerate 3 hours or overnight.
Preheat the oven to 375 degrees F.
Roll the dough on lightly floured surface.
Cut gingerbread shapes.
Bake 7 - 9 minutes depending on size and thickness or until cookies are firm to the touch and lightly browned.
Partiologist tested and Santa approved!


  1. These are so adorable and look delicious! Perfect Christmas treat!

    1. Thank you Michelle, it really is a great Christmas treat!

  2. Your gingerbread men are..well, beautiful!! I'm with you, dip everything in chocolate! :o)

    1. Everything tastes better dipped in chocolate, right??

  3. I’ve never made rolled and cut cookies with shortening. They don’t spread while baking?

    1. That's the recipe I used for those gingerbread men, and I don't think they look like they spread. It's been year or two since I've made them, maybe I'll have to try them again!


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