The leaves are falling, an autumn chill is in the air, and pumpkin spice lattes are everywhere. Yet while the fall festivities are in full swing on the streets of Ann Arbor, the inside of your house or apartment could probably use some extra autumn flare. A batch of these chewy, spiced cookies will satisfy that craving, leaving both your stomach and your roommates happy that fall has finally arrived.
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 36 cookies
¾ cup margarine, melted
1 cup brown sugar
¼ cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ cup white sugar (for rolling)
1 12 oz. bag white chocolate chips
- In a medium bowl, combine melted margarine, brown sugar and 1 egg; mix until smooth.
- Stir in the molasses.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves and ginger.
- Blend the dry mixture into the molasses mixture.
- Cover dough with plastic wrap, and chill in fridge for 1 hour.
- Preheat oven to 375°F. Remove chilled dough from fridge and shape into walnut sized balls.
- Roll the dough balls through white sugar and spread evenly onto ungreased baking sheets (about 2 inches apart).
- Bake for 8-10 minutes in preheated oven.
- Remove from baking sheets and cool cookies completely on paper towels.
- Melt white chocolate chips using a double boiler or microwave.
- Dip ½ of cooled cookie into chocolate and let dry.