White Chocolate Peppermint Gingerbread Cookies

cup butter, softened

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

2 tablespoons molasses

2 cups flour, spooned and leveled

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

For assembling:

2 to 3 tablespoons peppermint candy canes, crushed

1-1/2 cups white chocolate chips

In a large bowl, cream butter and sugar together using a hand mixer or stand mixer about two minutes on medium speed, until soft and fluffy. Add vanilla and molasses and beat until fully incorporated.

In a small bowl, whisk flour, ginger, cinnamon and salt. Gradually add the dry ingredients into the wet ingredients and mix until it forms a dough.

Place a large piece of plastic wrap on the counter. Form dough into a ball and place in the center of the plastic wrap. Use your hands to flatten dough into a disc, then wrap tightly in the plastic wrap. Chill in the refrigerator for 30 minutes to 24 hours. If chilling overnight, place dough on the kitchen counter 10 minutes before rolling.

Lightly dust a clean surface with flour, then place dough on top. Roll out the dough until it is 1/4-inch thick. Use a round three-inch fluted cookie cutter to cut out the cookies. Place cookies one inch apart on two parchment-lined baking sheets and chill in the refrigerator for 10 minutes.

Bake in a 350-degree oven for eight to 10 minutes, until the edges are set. Allow cookies to cool on the baking sheet for five to 10 minutes, then transfer to a wire cooling rack to cool completely.

Melt white chocolate in a small bowl. Dip half of each cookie into the white chocolate and transfer to a parchment-lined baking sheet. Sprinkle with crushed candy canes. Refrigerate 10 minutes, until chocolate is hardened and set.