The Best Old Fashioned Chewy Gingerbread Cookies

• 1 cup Softened, Unsalted Butter
• 1 cup Brown Sugar
• 1 Egg
• 1/4 cups Molasses
• 2-1/2 cups Flour
• 2-1/4 teaspoons Baking Soda
• 1 Tablespoon Ground Ginger
• 1 Tablespoon Ground Cinnamon
• 1-1/2 teaspoon Ground Nutmeg
• 1/2 teaspoons Ground Allspice
• 1/2 cups White Sugar
• 1 cup White Chocolate Chips
• 1 teaspoon Coconut Oil

1. Beat butter, brown sugar, egg, and molasses until combined.
2. In a separate bowl, mix together flour, baking soda, ginger, cinnamon, nutmeg, and allspice. Stir dry ingredients into wet ingredients. Form dough into a ball, cover with plastic wrap and put in the fridge overnight. If you don't have that much time, 3 hours should be long enough.
3. Take dough out and let it come to room temperature. Roll dough into 1-inch balls and roll in sugar to coat. Place on cookie sheet and bake at 350u0b0F for 8 minutes. Watch closely and remove them from oven before they look like they are done. Cool completely.
4. For the white chocolate, heat chocolate with coconut oil in a double boiler on the stove top or in 30-second intervals in the microwave. I simply use a glass bowl above a pot of simmering water, as I don't have a double boiler.
5. Dip each cookie in chocolate and place on parchment paper to set up.
6. Enjoy!
7. Recipe adapted from Shannon Bills' Best-Ever Chewy Gingerbread Cookies, via Betty Crocker's Celebrate the Season Holiday Cookie Contest.

butter, brown sugar, egg, ubc, flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground allspice, white sugar, white chocolate chips, coconut oil

Taken from tastykitchen.com/recipes/desserts/the-best-old-fashioned-chewy-gingerbread-cookies/ (may not work)