# 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 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 or vegetable oil (optional)
# Directions:
01 - Set oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
03 - In a large mixing bowl, beat softened butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
04 - Add egg, molasses, espresso powder, and vanilla extract to the creamed mixture and blend until uniform.
05 - Gradually fold dry ingredients into wet mixture gently until just combined; avoid overmixing.
06 - Scoop dough into 1 1/2 tablespoon portions, roll each in granulated sugar to coat evenly.
07 - Place dough balls at intervals of 2 inches on the prepared parchment-lined sheets.
08 - Bake for 10 to 12 minutes until edges are set and tops appear crackled; let cool on sheets for 5 minutes before transferring to a wire rack.
09 - Melt white chocolate with coconut or vegetable oil (if using) in microwave-safe bowl in 20-second bursts, stirring until smooth.
10 - Drizzle melted chocolate over cooled cookies using a spoon or piping bag; allow to set before serving.
