Ingredients
Units
Scale
- 1 and 1/2 sticks of butter at room temperature
- 1 cup of packed brown sugar
- 1 egg
- 1/4 cup of molasses
- 2 and 1/4 cups of all-purpose flour
- 2 teaspoons of baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- * 1/2 cup of white sugar to roll the cookies in before baking
For Decorating:Â
- I package of Ghirardelli white melting wafers
- Sprinkles from Sprinkle Pop
Instructions
- Preheat the over to 375°.
- Line 2 cookie sheets with a baking mat or parchment paper.Â
- In a stand mixer or using a hand mixer, on medium speed, mix together the sugar and butter for a minute or so until light and fluffy.
- Add the egg and molasses one at a time and mix well.Â
- In a medium bowl add the flour, baking soda, cinnamon, ginger, cloves, and salt, and whisk together to mix well.Â
- Add the dry ingredients to the butter mixture and mix by hand, do not overmix.Â
- Put the dough in a bowl in the refrigerator for 15 minutes.Â
- Using a small cookie scoop or two teaspoons measure dough to make a small ball.Â
- Roll the ball of dough in the white sugar and place it on the cookie sheet 2 inches apart.Â
- Bake at 375° for 7 to 8 minutes, and allow the cookies to cool on the cookie sheet for 5 minutes before moving to a cooling rack.
- Melt the white chocolate.
- When cookies are completely cool dip in the white chocolate and add sprinkles.Â
