# What's Needed:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 1/2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened
09 - 1/2 cup packed light brown sugar
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/4 cup unsulfured molasses
13 - 1 tablespoon instant espresso powder or finely ground coffee
14 - 1 teaspoon pure vanilla extract
→ Topping
15 - 4 ounces white chocolate, chopped or chips
16 - 1 teaspoon coconut oil or vegetable oil (optional)
# How To Make It:
01 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
02 - Using a mixer, beat softened butter with brown and granulated sugars until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg to the creamed mixture and beat well, then mix in molasses, espresso powder, and vanilla extract until evenly combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until fully incorporated without overmixing.
05 - Cover the dough and refrigerate for at least 30 minutes to facilitate easier handling and enhance flavor melding.
06 - Set oven to 350°F and line two baking sheets with parchment paper for clean non-stick baking.
07 - Scoop tablespoon-sized portions, roll into balls, and arrange them 2 inches apart on the prepared sheets.
08 - Bake for 10 to 12 minutes until edges are firm but centers remain soft. Cool on the baking sheets for 5 minutes before transferring to wire racks.
09 - Melt white chocolate with optional coconut oil in 20-second intervals in a microwave-safe bowl, stirring frequently until smooth.
10 - Drizzle the melted white chocolate over cooled cookies and allow the coating to set before serving.
