White Chocolate Chip Molasses Cookies
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg
- ¼ tsp. salt
- ¾ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ⅓ cup dark molasses
- 1 egg
- 1½ tsp. vanilla extract
- 1½ cups white chocolate chips
- ⅓ cup granulated sugar, for rolling
In a medium bowl, whisk together the flour, baking soda, and spices; set aside. In the bowl of a stand mixer, beat the butter until creamy, about 1 minute. Add the brown sugar and mix until fluffy. Add the molasses, egg, and vanilla extract and beat until combined, scraping the sides of the bowl when necessary. Slowly add the dry ingredients to the mixer and beat until mixed throughout, scraping the sides of the bowl when necessary. Fold in the white chocolate chips. Wrap the dough in plastic wrap and refrigerate for 2 hours and up to 6 days.
If you let the dough chill longer than 6 hours, allow it to sit at room temperature for at least 30 minutes. Preheat oven to 350 degrees F. Place the granulated sugar in a shallow bowl. Scoop out 1 ½ tablespoons of dough and roll into a ball, then in the granulated sugar. Place on parchment-lined cookie sheets. Repeat with all the dough.
Bake for about 8 to 9 minutes. Remove from the oven and press down slightly on the cookies to obtain a crinkly look. Place back in the oven for 1 minute. Cookies will appear puffy and soft, but they firm as the cool. Remove from oven and let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.