# 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 packed light brown sugar
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)
# Preparation Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl; set aside.
03 - Using an electric mixer, cream softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the egg, molasses, instant espresso powder, and vanilla extract until fully combined.
05 - Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
06 - Scoop dough into 1 1/2 tablespoon-sized balls and roll each in granulated sugar to coat evenly.
07 - Place dough balls at least 2 inches apart on the prepared baking sheets to allow spreading.
08 - Bake cookies for 10 to 12 minutes until edges are set and tops appear crackled. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Melt white chocolate with optional coconut or vegetable oil 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 chocolate to set before serving.
