Gingerbread Molasses Cookies - GingerSnaps

For Our Annual Sister Bake-Off, Janet's contribution was these Classic GingerSnaps and my other sister Sarah dressed them up for the holidays.  Aren't they too cute!

For Soft & Chewy Gingerbread Molasses Cookies

If you’ve been searching for an amazing gingerbread recipe, THIS IS YOUR RECIPE! No chilling required, no kneading, no rolling. Simply scoop, roll in some sugar, and bake. Easy peasy.

These Soft & Chewy Gingerbread Molasses Cookies are loaded with ginger, cinnamon and molasses flavors and perfect for Christmastime.

Ingredients

1 & ½ cups butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 Tbsp vanilla
½ cup molasses
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
2 tsp baking soda
4 & ½ cups all-purpose flour
White almond bark, for dipping
Sprinkles, optional

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist sheets lightly with cooking spray. Set aside.
In a large bowl of a stand mixer, cream together the butter and sugars for about 2 minutes, or until fluffy. Beat in the eggs, one at a time, then the vanilla and molasses. Beat in the spices, baking soda and flour until a thick dough forms.
Roll rounded Tablespoonfuls of dough in some extra sugar, then place 2" apart on the baking sheets.
Bake for approx. 14-15 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from oven and let cool on baking sheets.
Once completely cooled, dip the edge of the cookie into the melted white almond bark or white chocolate. Sprinkle with sprinkles. Let set, then serve.

Adapted from: TheDomesticRebel