Snapguide

How to bake white chocolate topped gingerbread cookies.

Bake White Chocolate Topped Gingerbread Cookies.

4
STEPS
INGREDIENTS
Preheat oven to 350 degrees F.

Preheat oven to 350 degrees F.

Add dry ingredients to a medium bowl.

Add dry ingredients to a medium bowl.

Mix together with wooden spoon.

Mix together with wooden spoon.

Beat butter and brown sugar together.

Beat butter and brown sugar together.

Add molasses and egg.

Add molasses and egg.

Beat together.

Beat together.

Gradually beat in flour mixture on low speed.

Gradually beat in flour mixture on low speed.

Press dough into ball. Wrap in plastic wrap.

Press dough into ball. Wrap in plastic wrap.

Place in freezer for 10-15 mins.

Place in freezer for 10-15 mins.

Shape into 1 inch balls and bake for 8-10 mins.

Shape into 1 inch balls and bake for 8-10 mins.

Immediately press chocolate chips in the center.

Immediately press chocolate chips in the center.

  • 150.0ml Flour
  • 1.0ml Ginger,ground
  • 1.0ml Cinnamon,ground
  • 1.0ml Baking soda
  • 1.0pch Nutmeg,ground
  • 1.0pch Salt
  • 30.0ml Butter,at room temperature
  • 30.0ml Firmly packed brown sugar
  • 20.0ml Molasses
  • 0.0 Egg