Ingredients:

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/3 cup (80ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma
  • s brand)
  • 1 egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups white chocolate chips
  • 1/3 cup (67g) granulated sugar, for rolling

Instructions:

  1. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  2. In the bowl of a handheld mixer or stand mixer fitted with a paddle attachment, cream the softened butter on medium speed for about 1 minute.
  3. Add the brown sugar and beat on high speed until light and fluffy (~2 full minutes), scraping down the sides as necessary.
  4. Mix in the molasses, egg, and vanilla extract until well combined—beat on high again while scraping down as needed.
  5. Gradually add dry ingredients to wet ingredients on low speed until just mixed in; avoid overmixing.
  6. Fold in white chocolate chips using low speed once more.
  7. Cover dough tightly with plastic wrap or an airtight container; chill in refrigerator for at least 2 hours up to 3 days. If chilled longer than 6 hours, allow it to sit out at room temperature for 30 minutes before proceeding.
  8. Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper or silicone mat.
  9. Place granulated sugar into a separate small bowl.
  10. Scoop out 2 tablespoons of cookie dough per cookie; roll into balls then roll each ball into granulated sugar.
  11. Bake cookies for 10–11 minutes, watching closely until edges look set but centers appear soft—this is okay!
  12. Remove from oven; gently press tops down with utensil/fingers to create crinkly tops—return them back into oven for an additional minute if desired texture isnt achieved yet.
  13. Allow cookies to cool on baking sheet for ten minutes before transferring them onto wire rack to cool completely.