Spiced Cookies
Ingredients:
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- ½ cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine salt
- 300g white cholate melting wafers or other melting chocolate (optional)
- festive sprinkles (optional)
Instructions:
- In a large bowl, cream together butter and sugars until light and fluffy.
- Beat in egg, molasses and vanilla extract. Set aside.
- In a separate medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
- Stir dry mixture into wet mixture until just combined.
- Refrigerate dough at least two hours or overnight.
- Preheat oven to 375 degrees.
- Shape dough into ½ inch balls and place 2" apart on a parchment-lined baking sheet.
- Bake for 6-8 minutes or until edges begin to brown.
- Remove cookies from oven and let cool slightly before transferring to a wire rack. Lightly press down on cookies to flatten them out.
- Let cookies cool completely, about 30 minutes to an hour. Meanwhile, prepare a large baking sheet with wax paper.
- Make a double boiler with a stainless steel bowl and small pot and bring about 1" water to a simmer.
When water begins to simmer, turn off the heat. - Pour white chocolate wafers into the bowl and stir continuously until chocolate fully melts.
- One at a time, dip half of each cookie in the white chocolate and let excess drip off. Place cookies on the wax paper-lined baking sheet.
- Sprinkle cookies with sprinkles and refrigerate until chocolate sets.
- Store leftover cookies in an airtight container at room temperature for up to one week.