White Chocolate Dipped Ginger Cookies

Yield: 2.5 dozen

Time: 1 hr 40 min

Ingredients

For Cookie Dough

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup (1.5 sticks) unsalted butter, softened
1/2 cup + 3 Tbsp sugar, divided
1/2 cup packed light brown sugar
1 large egg
1/4 cup molasses
2 tsp vanilla extract

For Frosting

3 cups white chocolate chips, melted

Directions 

1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar, and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. 
3. Preheat oven to 350 degrees during last 10 minutes of chilling.
4. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
5. Dip half of each cookie in melted white chocolate mixture, then return to Silpat or parchment paper to set at room temperature.

Adapted from Cooking Classy