Day 3 of 7: Christmas Cookies - Tis the season for baking!

Gingered Molasses and White Chocolate Cookies

1 cup brown sugar, packed
1 1/2 sticks softened butter
1/4 cup molasses
1 egg

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

In a large bowl mix the sugars, butter, molasses and egg until fluffy.  Set aside.  Sift together the flour and other dry ingredients - I sift over a large piece of waxed paper or parchment paper and then carefully add to the wet ingredients mixing it well.  Chill the dough.

Preheat the oven to 375* and lightly grease cookie sheets or line with parchment paper.

Roll the chilled dough into balls about 1" in diameter - roll in sugar to coat and place about 2 1/2 " apart on your prepared cookie sheet.  Bake 9- 12 minutes - you are looking for the cookie to be "set".  They will look a bit puffy with cracks along the top.

Wait a bit before transferring to wire racks to finish cooling.  When cool melt some white chocolate and dip half the cookie into the white chocolate. (you can also drizzle the tops with melted white chocolate)  Let the white chocolate cool before moving cookies to a container for storage.

Plain Molasses Cookies

White Chocolate dipped with candied ginger