Go Back
+ servings
Featured Image for post Chocolate Filled Gingersnaps
Print Recipe Pin Recipe
5 from 1 vote

Chocolate Filled Gingersnaps

Cook Time11 minutes
Total Time11 minutes
Course: Cookies
Keyword: baking, Chocolate, cookie
Servings: 3 dozen cookies
Author: Barbara Schieving

Ingredients

  • 1 cup packed light brown sugar
  • ¾ cup shortening
  • ¼ cup molasses
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • pinch of nutmeg
  • 1 ¾ cups all-purpose flour
  • ¼ cup sugar
  • 3 tablespoons cocoa powder
  • 1 cup powdered sugar
  • 3 tablespoons hot water
  • 1 teaspoon vanilla
  • turbinado sugar or coarse sanding sugar

Instructions

  • Preheat the oven to 350°F.
  • Combine the brown sugar, shortening and molasses in a large bowl and mix until smooth. Add in the egg and beat until combined.
  • Add in the baking soda, ginger, cinnamon, cloves and nutmeg. Mix to combine. Add in the flour and beat together. The dough will start to come together but will look crumbly. Beat until it sticks together when you squeeze it together with your fingers.
  • Place the sugar in a small bowl. Make 1-inch balls from the dough, then roll in the sugar. Place at least 2 inches apart on baking sheets. Bake 9-11 minutes, until the cookies are just set and starting to crack on the edges.
  • Remove from the oven and immediately press the centers down with the handle of a wooden spoon, creating an indentation. Cool for a minute or two on the cookie sheets, then remove to a wire rack to cool completely.
  • In a bowl, whisk together the cocoa powder, powdered sugar, hot water and vanilla. Fill each cookie with the chocolate mixture, then sprinkle with turbinado sugar. Let the chocolate set up before storing in an airtight container.