These Soft Molasses Cookies are heavily spiced and super soft and chewy. Once you dip them in the white chocolate it gives them a little something extra!
In the bowl of a stand mixer fitted with the paddle attachment or a medium bowl with an electric hand mixer, beat the shortening and both sugars on medium speed for 3-5 minutes until light and fluffy
Add the egg and molasses and mix on low speed until combined then continue on medium speed for another 1-2 minutes until fluffy
Mixing the Dry Ingredients
In a separate bowl whisk the flour, baking soda, cinnamon, cloves, ginger, dry mustard and salt
Add the dry ingredients to the wet and mix on low speed just until combined
Preparing the Cookies
Form 2 inch cookie balls then roll them in the Demerara sugar and lay them on a baking sheet
Chill the cookie balls for 30 minutes
Preheat the oven to 350°F
Bake the cookies at least 2 inches apart for 13-15 minutes
Remove from the oven and let cool on the tray for 2 minutes before transferring cookies to a cooling rack. Let cool completely before dipping
Making the White Chocolate Dip
Melt the white chocolate over a double boiler until smooth
Alternatively, you can melt the white chocolate in a bowl in the microwave in 30 second increments, stirring after each time
Once the cookies are cool, tap each cookie on a plate to knock off excess sugar. Dip the cookie about halfway into the white chocolate then set it on a sheet of parchment paper
Sprinkle with crushed candy cane or dark chocolate shavings if desired
Let the white chocolate set for about 1 hour. Enjoy!