8ounceswhite almond bark or white chocolate chips(amount varies, plan on at least 8 ounces and have extra handy)
Assorted Holiday Sprinkles
Instructions
In a large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
Heat oven to 350 degrees F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Use a medium cookie scoop, about 1.5 Tablespoons of dough to portion out cookies; roll in sugar. On cookie sheets, place balls 2 inches apart.
Bake 10 to 12 minutes or just until set and soft in center. Cool 5-10 minutes; remove from cookie sheets to cooling racks. Let cool completely.
Melt the white chocolate / almond bark in a medium microwave safe bowl, microwaving for 30 second intervals and stirring after every 30 seconds until melted. Stir well to get the bark smooth. Dip the cookies in the melted chocolate and set down on parchment paper. Before the chocolate sets, add sprinkles. Let harden then store in a tightly covered container at room temperature for up to 1 week.