Gingerdoodle Cookies

Step 1

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

Step 2

Combine butter and brown sugar in a large mixing bowl. Beat together until fluffy. Add in the egg and beat until smooth. Add in the molasses and beat until well combined.

Step 3

Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until combined.

Step 4

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

Step 5

Bake for 7 to 8 minutes until the edges are firm. Allow to cool on the pan for 2 minutes and then transfer to a cooling rack. Cool completely.

Step 6

Melt white chocolate according to package directions. Dip half the cooled cookie into chocolate and return to parchment paper. Allow to set. ENJOY. Cookies can be stored in an airtight container at room temperature for up to one week, or freeze until desired!