Big Chewy Ginger Molasses Cookies

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 cup Sparkling sugar or turbinado sugar, coarse
  • 2 cups White chocolate chips

• Dairy

  • 3/4 cup Butter, unsalted

• Other

  • sprinkles (optional

Found on celebratingsweets.com

Description

Directions

• Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners. Pour the sparkling sugar onto a plate. 
• In a medium bowl, combine flour, baking soda, spices, and salt.
• In a separate bowl, beat butter and both sugars for 2 minutes, until smooth and creamy. Add egg, egg yolk, and molasses and beat until thoroughly combined, scraping the sides of the bowl as needed. Add the flour mixture and beat until combined. 
• Scoop the dough into balls (see note) and roll the balls of dough in the sparkling sugar (be generous!). Place the dough balls on prepared baking sheets at least 2 inches apart, they will spread quite a bit. Bake for 8-12 minutes (see note). Be careful not to overbake. The center of the cookie should still look slightly underdone when you pull them from the oven. Place the baking sheets on wire racks to cool completely.
• After cooling, the cookies can be dunked or drizzled in melted white chocolate. If youd like you can also add sprinkles to the cookies while the chocolate is still wet. After adding the white chocolate I transfer the cookies to the refrigerator just until the white chocolate firms up. Store at room temperature.