GF Gingerbread Cookies with White Chocolate

1. In a medium mixing bowl, whisk together the gluten free flour, baking soda, ground ginger, cinnamon, salt, and the pinch of nutmeg. 
2. In a Kitchen Aid with the paddle attachment, slowly cream together the butter, melted coconut oil, and sugar until well combined. Add the egg and the molasses and mix for about 30 seconds.
3. With the mixer on low, slowly add the dry ingredients to the wet ingredients until well combined.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degree F.
5. Line a 9x 13 baking sheet with parchment paper or grease it. 
6. Put 1/4 cup granulated sugar into a small bowl. Scoop dough 1 tablespoon at a time, shape into balls, then roll in the granulated sugar.
7. Put dough balls onto the baking sheet and bake in the oven for 8-10 minutes. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack.
8. After letting the cookies cool completely, melt the white chocolate chips with the coconut oil in a microwavable bowl  in 30 second intervals  and whisk until there are no lumps.
9. Take each cookie and dip halfway into the melted white chocolate. Let set on parchment paper. 
10. Put sprinkles on top and enjoy!