Soft Ginger Cookies with White Chocolate
  • ¾ cup butter, cold & cut into small pieces
  • 1 cup dark brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2¼ cups flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ white sugar, for rolling
  • ½ pound almond bark for dipping, optional
  1. In a bowl or stand mixer, cream the butter and sugar together, scraping down the sides as needed. Add the egg and molasses. Mix till creamy.
  2. In a separate bowl, mix the flour, baking soda, salt, cloves, cinnamon and ginger till combined. Add to the wet ingredients and mix till just combined. Place the dough in the refrigerator and then heat your oven to 375 degrees. When the oven is ready, scoop your dough into desired size (I used a small and medium cookie scoop). Roll the ball in the white sugar then place on cookie sheet.
  3. Bake for 7-8 minutes for the smaller cookies and 10-11 minutes for the larger cookies. Bake just until the tops start to have small cracks. Let cook then dip half the cookie in melted almond bark or melted white chocolate chips.
This recipe can easily be doubled to make a bunch of cookies. I halved the original I was given and it made about 30 small cookies & 12 medium sized cookies.
Recipe by Baked in AZ at