# Components:
→ 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 chips
17 - 1 teaspoon coconut oil or vegetable oil (optional)
# Method:
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, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Incorporate egg, molasses, espresso powder, and vanilla extract into the creamed mixture until evenly blended.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined without overmixing.
06 - Scoop dough into 1 1/2 tablespoon-sized balls and roll each in granulated sugar to coat evenly.
07 - Place dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 10–12 minutes until edges are set and tops crackle. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
09 - Melt white chocolate with coconut oil if desired in a microwave-safe bowl in 20-second intervals, stirring until smooth.
10 - Drizzle melted white chocolate over cooled cookies using a spoon or piping bag. Allow to set before serving.
