Half-Dipped Spiced Molasses Cookies

Instructions

1. In a medium bowl whisk together flour, ginger, 1 tsp cinnamon, cloves, baking soda, white pepper and salt. Set aside.
2. Using a separate mixing bowl, I prefer to use a stand mixer but you may also use a hand mixer, cream together the butter, brown sugar and ¼ cup cane sugar on medium speed for about 2 minutes, scraping the sides as needed. Mixture will be light and fluffy.
3. Add in the egg, molasses and vanilla extract and mix for an additional one minute.
4. On low speed, slowly add in the dry ingredients, about ½ cup at a time until its evenly incorporated. The dough will be soft and sticky. Be careful not to overmix.
5. Cover the bowl with saran wrap and refrigerate for one hour.
6. Preheat the oven to 375u02daF. Line two baking sheets with parchment paper or silpat mats.
7. In a small bowl combine the remaining ¼ cup cane sugar and 1 tsp cinnamon. Set aside.
8. Remove dough from refrigerator and form into 1 ½ tablespoon balls. I like to use a medium cookie scoop for this step. Roll the dough balls into cinnamon and sugar mixture and place on baking sheet 2 inches apart. With the bottom of a glass, gently press down on dough balls to flatten.
9. Bake for 9 minutes and remove from oven. Gently tap the baking sheet on the counter to form more cracks on top (a tip I learned from my grandmother). Allow the cookies to rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack to cool completely.
10. Place chocolate and coconut oil in a metal bowl and place the bowl over a saucepan of simmering water, careful not to bring to a boil. Stir occasionally until smooth and melted. Dip half of each cookie in the chocolate and sprinkle with sprinkles. Place on a wire rack or cookie sheet lined with parchment paper and let stand until set.
11. Refrigerate chocolate dipped and decorated cookies for up to one week. You may freeze any undecorated cookies for up to 3 months. Enjoy alone or dipped in milk, coffee or tea.