Instructions

1. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

2. Cream Butter & Sugars

In a large mixing bowl, beat the softened (but still cool) butter, granulated sugar, and dark brown sugar together for 2–3 minutes, until light and fluffy.

3. Add Wet Ingredients

Beat in the egg, egg yolk, molasses, and vanilla until smooth and well combined.

4. Combine Wet & Dry

Add the dry ingredients to the wet mixture. Mix on low speed just until a soft dough forms. Do not overmix.

5. Chill the Dough

Cover the dough and refrigerate for 45–60 minutes.

Chilling prevents spreading and keeps the cookies soft, thick, and chewy.

6. Preheat Oven

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper.

7. Roll & Coat in Sugar

Scoop the dough into balls (about 1½ tablespoons each).

Roll each ball in coarse sugar to coat completely.

8. Bake

Place dough balls on the prepared baking sheets, leaving about 2 inches of space.

Bake for 9–11 minutes, or until the edges are set but the centers still look slightly soft and underdone.

(This is key for chewy cookies.)

9. Cool Completely

Let the cookies cool on the baking sheet for 5 minutes.

Transfer to a wire rack to cool completely before dipping in chocolate.

White Chocolate Dipping Instructions

10. Melt the White Chocolate

Place 1 cup Ghirardelli white melting wafers in a microwave-safe bowl. (Note: Melt chocolate in 1 cup intervals with 1 teaspoon of oil.)

Add 1 teaspoon vegetable oil (this keeps the chocolate silky and easy to dip).

Microwave in 20-second intervals, stirring between each, until smooth and fully melted.

Do not overheat — stop when it’s 90% melted and let residual heat finish the job.

11. Dip the Cookies

Dip half of each cooled gingerbread cookie into the melted white chocolate.

Gently shake off excess chocolate.

Place dipped cookies on parchment paper.

12. Add Sprinkles

If using, sprinkle the dipped side with red/white holiday sprinkles before the chocolate sets.This is the fun part. If you have small children or grandchildren, they will love helping with the sprinkles.

13. Set & Serve

Allow chocolate to set completely at room temperature (10–15 minutes).

Once firm, stack, serve, or package for gifting.