# What You'll Need:
→ 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 light brown sugar, packed
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 oil or vegetable oil (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
04 - Beat in egg, molasses, instant espresso powder, and vanilla extract until fully combined.
05 - Gradually mix the dry ingredients into the wet mixture until just incorporated, avoiding overmixing.
06 - Scoop dough into 1 1/2 tablespoon-sized balls and roll each in granulated sugar to coat thoroughly.
07 - Place dough balls 2 inches apart on prepared sheets to allow for spreading.
08 - Bake for 10 to 12 minutes until edges are set and tops appear crackled. Cool on sheets 5 minutes before transferring to a wire rack to cool completely.
09 - Melt white chocolate with optional coconut oil in a microwave-safe bowl using 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.
