# 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 chips
17 - 1 teaspoon coconut or vegetable oil (optional)
# Directions:
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 - Using an electric mixer, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in egg, molasses, instant espresso powder, and vanilla extract until fully combined.
05 - Gradually add dry mixture to wet ingredients, mixing just until combined; avoid overmixing.
06 - Scoop dough into 1 1/2 tablespoon-sized balls and roll each in granulated sugar to coat.
07 - Place dough balls two inches apart on prepared pans.
08 - Bake for 10-12 minutes until edges are set and tops appear crackled. Cool on sheets for 5 minutes before transferring to wire racks to cool completely.
09 - Melt white chocolate and optional oil in microwave-safe bowl in 20-second intervals, stirring until smooth.
10 - Drizzle melted chocolate over cooled cookies using a spoon or piping bag. Allow chocolate to set prior to serving.
