# What you need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 tsp ground ginger
03 - 1 1/2 tsp ground cinnamon
04 - 1/4 tsp ground cloves
05 - 1/4 tsp ground nutmeg
06 - 1/2 tsp baking soda
07 - 1/2 tsp 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 tbsp instant espresso powder
14 - 1 tsp vanilla extract
→ For Rolling
15 - 1/3 cup granulated sugar
→ White Chocolate Drizzle
16 - 4 oz white chocolate, chopped or chips
17 - 1 tsp 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, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
03 - In a large mixing bowl, cream softened butter with brown sugar and granulated sugar 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 add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing.
06 - Scoop dough into 1 1/2 tablespoon-sized balls. Roll each in granulated sugar to coat evenly.
07 - Place dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes until edges are set and tops have a crackled appearance. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
09 - Melt white chocolate with optional coconut or vegetable oil in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth.
10 - Drizzle melted white chocolate over cooled cookies using a spoon or piping bag. Allow chocolate to set before serving.
