# Ingredient list:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened
09 - 1/2 cup light brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/4 cup molasses
13 - 1 tablespoon instant espresso powder
14 - 1 teaspoon vanilla extract
→ For Rolling
15 - 1/3 cup granulated sugar
→ White Chocolate Drizzle
16 - 4 ounces white chocolate, chopped or white chocolate chips
17 - 1 teaspoon coconut oil or vegetable oil (optional, for smoother drizzle)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, cream softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
04 - Beat in egg, molasses, instant espresso powder, and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
06 - Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in granulated sugar to coat evenly.
07 - Place dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes until edges are set and tops appear crackled. Allow to cool on sheet for 5 minutes, then transfer to wire rack.
09 - Melt white chocolate together with coconut or vegetable oil (if using) in 20-second intervals in microwave, stirring until smooth.
10 - Drizzle melted white chocolate over cooled cookies with a spoon or piping bag. Let chocolate set before serving.
