The Best Old Fashioned Chewy Gingerbread Cookies

Beat butter, brown sugar, egg, and molasses until combined.

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.

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 350ºF for 8 minutes. Watch closely and remove them from oven before they look like they are done. Cool completely.

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.

Dip each cookie in chocolate and place on parchment paper to set up.

Enjoy!

Recipe adapted from Shannon Bills’ Best-Ever Chewy Gingerbread Cookies, via Betty Crocker’s Celebrate the Season Holiday Cookie Contest.