SOFT GINGERSNAP COOKIES

Cookies ▢¾ cup butter ▢1 cup brown sugar ▢1 egg ▢¼ cup unsulphered molasses ▢2 ¼ cups flour ▢2 teaspoon baking soda ▢¼ teaspoon salt ▢1 teaspoon ground ginger or 1 tablespoon fresh ▢1 teaspoon cinnamon ▢½ teaspoon nutmeg ▢½ teaspoon cloves ▢granulated sugar to roll dough in frosting ▢16 ounces white chocolate chips ▢⅛ cup shortening ▢½ teaspoon almond extract optional ▢cinnamon, colored sugar, or candied ginger to sprinkle on white chocolate coating

INGREDIENTS

In a large mixing bowl, add softened butter. Add in brown sugar. Using a hand or stand mixer, cream the sugar and butter together. Pour in molasses. Add eggs. Mix until well combined.

STEP 1

In a medium bowl add flour. Add baking soda and salt. Toss in your spices. Whisk until combined. Add dry mixture to your wet mixture in your large mixing bowl. Mix until combined.

STEP 2

Roll into 1 inch balls. Roll balls in granulated sugar.  Place on a greased baking sheet and bake at 350 degrees for 8 minutes.

STEP 3

While cookies cool, make the frosting.  In a microwave safe bowl, combine all ingredients. Microwave in 30 second increments, stirring in between each increment, until melted.

STEP 4

Dip cooke cookies halfway into mixture.  Cool on parchment paper. You can sprinkle with cinnamon, candied ginger, or colored sugar. Enjoy!

STEP 5

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