White Chocolate Ginger Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 Holiday sprinkles
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 6 oz White chocolate

• Dairy

  • 1/2 cup Butter, unsalted

Found on grandbaby-cakes.com

Description

Ingredients

• ½ cup unsalted Butter, melted then cooled to room temperature
• ½ cup light brown sugar, packed
• ⅓ cup molasses
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• Optional: 1 teaspoon granulated sugar
• 6 ounces white chocolate
• Holiday sprinkles
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon salt

Directions

• Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
• Add melted butter to medium sized bowl then whisk in brown sugar and molasses until smooth.
• Next whisk in large egg and vanilla extract until incorporated.
• In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt until well mixed then add to wet batter until blended.
• Measure tablespoon amounts of dough and roll into balls. If you would like, roll them in sugar before putting on the cookie sheet making sure to space each dough ball ½ inch apart. These dont spread too much.
• Bake for about 8 minutes (definitely no more than 10 to keep them chewy) then remove and allow to cool.
• Add white chocolate to a microwave safe bowl and microwave in 20 second intervals stirring between each interval until completely melted.
• Dip one side of each cooled cookie into white chocolate and place back on parchment paper. Add sprinkles to chocolate and allow to chill and serve.