• Gather and measure your ingredients for the white chocolate dipped cookies.

SPICED COOKIES:

• Preheat the oven to 350°F. Line your baking tray with parchment paper.
• Mix the flour, baking powder, pumpkin pie spice, ground cardamom, cloves, and salt in a large bowl, then set it aside.
  
• Beat the butter and sugars in a stand mixer on medium-high speed for 2 to 3 minutes. Scrape down the sides as needed until the mixture is creamy and fluffy.
• Add the egg and molasses and mix until fully incorporated.
  
• Add the dry ingredients to the butter mixture in batches, mixing until a cookie dough forms.
• Remove the dough from the bowl, gently flatten it, wrap it in plastic wrap, and chill it in the refrigerator for 1 hour.
  
• Once chilled, scoop a tablespoon of dough and roll it between your palms. Flatten it slightly before placing it on the baking tray.
  
• Repeat with the remaining dough and arrange the cookies on the tray. Bake for 12 to 13 minutes.
• Let the cookies sit on the tray for 5 minutes, then transfer them to a cooling rack to cool completely.

WHITE CHOCOLATE COATING:

• Melt the white chocolate chips with the coconut oil in the microwave in 20-second intervals. Stir after each interval and keep an eye on it so it does not burn.
• Divide the melted chocolate into separate bowls. Leave one bowl plain, then split the remaining chocolate into two more bowls.
• Color the chocolate in the two smaller bowls with red and green gel food coloring. You should now have white, red, and green melted chocolate.
• Pour the red and green chocolate into separate piping bags.
• Line a tray with parchment paper.
• Dip half of each cookie into the white chocolate, then gently run the bottom of the cookie along the edge of the bowl to remove any excess.
• Place the half-coated cookies on the lined tray and let them set.
• Finally, decorate the cookies with the red and green chocolate to match the Christmas theme.