Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Ginger
  • ½ teaspoon Cinnamon
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar, plus extra for rolling
  • ½ cup Dark Molasses
  • 1 Large Egg, room temperature
  • ½ cup Crystallised Ginger, finely chopped
  • 10 ounces High-Quality White Chocolate
  • 1 teaspoon Neutral Oil (optional)

Instructions:

  1. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt. Set the dry mixture aside.
  2. In the bowl of a stand mixer, beat the softened butter, brown sugar, and ¼ cup of granulated sugar until light and fluffy, scraping down the sides as needed (about 3 minutes).
  3. Beat in the molasses until combined, then beat in the egg until just incorporated. Do not overmix.
  4. Gradually add the dry ingredients to the wet mixture on low speed until a cohesive dough forms. Fold in the chopped crystallised ginger by hand.
  5. Wrap the dough tightly in plastic wrap and chill in the refrigerator for a minimum of 1 hour (up to 2 days).
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Place the remaining granulated sugar for rolling in a shallow dish.
  7. Scoop the chilled dough into 1-tablespoon balls. Roll each ball thoroughly in the granulated sugar until fully coated, then place them 2 inches apart on the prepared baking sheets.
  8. Bake for 10–12 minutes. The cookies will look slightly puffed but will flatten as they cool. Remove from the oven and let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Set up a double boiler (a heatproof bowl set over a saucepan of simmering, not boiling, water). Gently melt the white chocolate, stirring occasionally until completely smooth. Stir in the optional oil for a thinner consistency if desired.
  10. Holding a cooled cookie by the edge, dip approximately two-thirds of it into the melted white chocolate. Lift it out, allow excess chocolate to drip off, and place it chocolate-side-up on a clean, parchment-lined tray.
  11. Allow the chocolate coating to set completely at room temperature or briefly in the refrigerator until firm before serving.