3/4 cup unsalted butter(1 and 1/2 sticks), softened
1 cup packed light brown sugar
1 large egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon fine salt
for rolling the cookies:
1/4 cup granulated sugar
optional decorative toppings:
White chocolate drizzleI melted 1-1/2 bags of white chocolate chips with 1 teaspoon vegetable oil. Drizzled with a fine-tip squeeze bottle.
White sanding sugarfound on Amazon or Michael's craft store
Wilton holly berry sprinklesfound on Amazon or Michael's craft store
Instructions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, or the bowl of your stand mixer fitted with a paddle attachment, combine butter and sugar. Cream for one minute, or until fluffy. Beat in egg until smooth. Mix in molasses until combined.
Sift flour, baking soda, cinnamon, ginger, cloves and salt into the butter mixture. Mix just until combined; do not over-mix. Cover and refrigerate dough for 10-15 minutes.
Place 1/4 cup sugar into a shallow bowl. Using a cookie scoop (about 1.5 Tablespoons), roll cookie dough into balls, then roll into the sugar. Place on the baking sheet, about 2 inches apart.
Bake for 10 minutes, until set. Let cool for 5 minutes before moving to a wire cooling rack.
Cool completely before decorating. Dip half of each cookie into melted white chocolate. Place on a wire rack or lined surface. Drizzle with additional chocolate and top with sanding sugar and berry sprinkles, if desired.