Frugal Fare: White-Chocolate Gingerbread Cookies

3 cups all-purpose flour
2 Tablespoons Dutch-process cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup plus 2 Tablespoons packed dark-brown sugar
2 Tablespoons finely grated (peeled) fresh ginger
1/4 cup molasses
2 teaspoons baking soda dissolved in 1 Tablespoon boiling water
1/2 cup granulated sugar
2 bags white chocolate chips
Sprinkles

1. In a medium bowl mix flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg.

2. In a large bowl, mix butter, brown sugar and grated ginger. Once fluffy, beat in molasses.

3. Mix in flour mixture in batches.

4. Add the baking soda mixture and mix.

5. Shape the dough into a disk and wrap in plastic. Refrigerate until firm, about two hours.

6. Shape dough into 1-inch balls, and space 2 inches apart on a baking sheet lined with parchment paper. Refridgerate for 15 minutes.

7. Preheat oven to 325°F. Roll balls in granulated sugar.

8. Bake until the surfaces crack, about 10 minutes.

9. Let cookies cool.

10. Working in half-bag batches, pour white chocolate chips into a bowl, and microwave until smooth, about 45 seconds.

11. Dip half of each cookie in the white chocolate.

12. Pour sprinkles on the white chocolate.

13. Lay all cookies on a plate and refridgerate until completely hard, about 1 hour.