- 1
Ingredients
- 1 cup brown sugar, packed
- 3/4 cup shortening
- 1/4 cup molasses
- 1 egg, room temperature
- 2 1/4 cups flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 2-3 tbsp. sugar
- 6 oz. white chocolate (1/3 cup white chocolate chips)
- 1 tbsp. shortening
- crystallized ginger, finely chopped
Preparation
Step 1
Preheat oven to 375°. Lightly grease cookie sheet with shortening or spray with cooking spray. Set aside.
Cream brown sugar and shortening; stir in molasses and egg. Mix well. Add flour, baking soda, cinnamon, ground ginger, cloves, and salt. Mix just until combined.
Shape dough by rounded teaspoonfuls into balls. You may also use #24 cookie/ice cream scoop (you'll make about 2 dozen using cookie scoop). Dip the tops in the sugar. Place balls, sugar sides up, about 3 inches apart on the prepared baking sheet.
Bake for 10-12 minutes or just until set. Remove from oven and allow cookies to remain on baking sheet for another 2 minutes. Cool cookies on wire rack.
Using a double boiler or a bowl set over a simmering pan of water, melt the white chocolate and 1 tbsp. shortening. Stir until smooth. Dip half of each cookie in the white chocolate mixture, place on a sheet of waxed paper, and sprinkle with chopped crystallized ginger. Work quickly, so the chocolate coating doesn't harden before the crystallized ginger is sprinkled on the dipped cookie.