GingerDoodles Week 1

White Chocolate Dipped Gingerdoodles

Ingredients:

• 3/4 cup salted butter, softened
• 1 cup brown sugar
• 1  large egg
• 1/4 cup molasses
• 2 1/4 cups flour
• 2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (for rolling the cookies)
• 1 to 2 cups white chocolate melting wafers (for dipping the cookies)

Directions:

Pre-heat the oven to 375°F. Line a baking sheet with parchment paper and set aside.

Combine the butter and sugar in a large bowl. Cream for one minute, or until fluffy. Add in the egg and beat until smooth. Next add in the molasses and beat until well combined. Place the flour, baking soda, cinnamon, ginger, cloves and salt into a sifter (if you don't have a sifter, whisk in a bowl), and then add to the butter mixture. Mix until combined.

Using a medium cookie scoop (or about 1.5 Tablespoons), roll the cookie dough into a ball. Place the granulated sugar into a shallow bowl and then roll the dough into the sugar. Place on the baking sheet, about 2 inches apart.

Bake for 7 to 8 minutes (do not let the edges brown), or until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Allow to cool.

Dip in melted chocolate if desired.