Warm delicious spices all wrapped up in a chewy cookie!! The perfect Christmas Cookie!
Preheat Oven to 350 fahrenheit
DRY INGREDIENTS:
Whisk Flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and nutmeg. Set aside
WET INGREDIENTS:
Cream butter and sugars until pale and fluffy, approximately 3 minutes
Add eggs one at a time mixing after each one and then add the molasses and mix until incorporated.
Add the dry ingredients into the wet and mix until just combined.
Scoop batter into approximately 2 tbsp amounts (medium cookie scoop) and roll with your hands into a ball, roll the dough into granulated sugar to coat it and place on a lined cookie sheet approximately 2 inches apart.
Bake from 8-10 minutes, let cool on cookie sheet 5 minutes before transferring to a cooling rack to cool completely.
Once cooled completely I used melted white chocolate to drizzle on top and with green food coloring in it for the holly leaves. The red I used candy melts to achieve the look I was going for! Cookies can also be frozen for up to 2 months.