Ingredients

10 tablespoons unsalted butter (softened)

1 cup granulated sugar (divided)

½ cup packed brown sugar

1 large egg (room temperature)

1/3 cup molasses

2 ¼ cups all-purpose flour

1 ½ teaspoons baking soda

1 ½ teaspoons ground cinnamon

¼ teaspoon salt

1 ½ teaspoons ground ginger powder

½ teaspoon ground cloves

1 (10 oz) bag white chocolate melting wafers

½ cup holly berries and leaves sprinkles

Instructions

Step 1: In a large bowl, whip the softened butter with ½ cup of the granulated sugar and the brown sugar until the mixture is light and fluffy. Add in the egg and molasses, mixing until fully combined.

Step 2: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Step 3: Gradually stir the dry ingredients into the wet mixture just until combined. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours.

Step 4: Ten minutes before removing the dough from the fridge, preheat your oven to 375°F (190°C). Line a large baking pan with parchment paper. Pour the remaining ½ cup of granulated sugar into a shallow bowl and set aside.

Step 5: Remove the dough from the fridge. Use a cookie scoop or your hands to form 1 ½-inch balls. Roll each ball in the sugar, then place 6 to 8 cookies on the prepared baking sheet, spacing them about one inch apart.

Step 6: Bake the cookies for 10 to 12 minutes, or until cracks on the tops look dry and the cookies have puffed.

Step 7: Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 8: Repeat the baking process with the remaining dough, allowing the baking pan to cool completely between batches.

Step 9: Once cooled, line your counter with parchment paper. Melt the white chocolate melting wafers in a microwave in 30-second increments, stirring between each until smooth.

Step 10: Dip each cookie halfway into the melted white chocolate, scrape off the excess from the bottom, and place on parchment paper. When dipping isn’t possible, use a spoon to drizzle the chocolate over half of each cookie. Let the excess drip off.

Step 11: Decorate with holly berry and leaf sprinkles by placing 2 leaves with 1 berry between them or as you like. Allow the chocolate to set completely before serving.

Tips & Variations

For a richer flavor, try using dark brown sugar instead of light brown sugar.

If you don’t have white chocolate melting wafers, you can use white chocolate chips and carefully melt them the same way.

Substitute holly sprinkles with crushed peppermint candies for a cool minty twist.

Chilling the dough longer enhances the flavor and makes the cookies easier to handle.

For a gluten-free version, try using a 1:1 gluten-free flour blend.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. To keep the white chocolate coating fresh and intact, place parchment paper between layers. They can also be frozen for up to 2 months; thaw at room temperature before serving. Avoid reheating as it may melt the coating.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. Just cover it tightly to prevent drying out, and bring it to room temperature before scooping and baking.

Why are my cookies spreading too much?

If your cookies spread too much, your dough might be too warm or your oven temperature might be too low. Make sure to chill the dough well and preheat your oven fully to 375°F (190°C) before baking.