Chewy White Chocolate Chip Gingerbread Cookies

Recipe View In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. (5 minutes)

Recipe View Beat in the lightly beaten egg, then gradually incorporate the molasses until well combined. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the white chocolate chips. (5 minutes)

Recipe View Cover the dough and refrigerate for at least 1 hour, or up to overnight. This chilling period is crucial for preventing excessive spreading during baking. (60 minutes)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (10 minutes)

Recipe View Using a spoon or cookie scoop, form the dough into generous, rounded tablespoons. Roll each ball in the remaining 1/2 cup of granulated sugar. Place the sugared dough balls onto the prepared baking sheets, leaving some space between each cookie. Slightly flatten each cookie with the palm of your hand or the bottom of a glass. (15 minutes)

Recipe View Bake in the preheated oven for 10 to 15 minutes, or until the edges are lightly golden brown and the centers are set. (10 minutes)

Recipe View Let the cookies cool on the baking sheets for a minute or two before transferring them to wire racks to cool completely. (2 minutes)