Ingredients
- 1 1/2 cup unsalted butter, left out at room temperature for 10 minutes to slightly soften
- 2 cups light brown sugar
- 2 whole eggs
- 1/2 cup molasses
- 4 1/2 cups flour
- 1 Tablespoon + 1 teaspoon baking soda , make sure it's fresh within the last few weeks
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups granulated sugar for rolling
- 5-6 cups white chocolate melts for dunking
- holly berries sprinkles , optional
Instructions
- Preheat oven to 375 degrees. Prep an aluminum cookie sheet with parchment paper. Set aside.
- In stand mixer fitted with paddle attachment, cream together the butter and sugar. Add the eggs and molasses. Mix again until combined.
- In a medium bowl, whisk together the rest of the dry ingredients together, set aside.
- Slowly mix dry ingredients into the wet ingredients, don't overmix!
- Roll dough into 1 inch balls and roll into sugar. Place on the prepped baking sheet and bake for about 7-10 minutes (mine were done at 7, so set the time shorter, and watch them closely). Cool cookies on a rack before dunking in the white chocolate coating.
- Melt your white chocolate melts in the microwave for 30 seconds, and stir. Repeat until the chocolate is smooth and creamy. Dunk half the cookie into the white chocolate, then place onto a sheet of parchment paper. Immediately add on the sprinkles if using. Let set, then store in an airtight container for max freshness up to a week. Recipe and picture from Baking with Blondie