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How to cook white gingerbread cookies unit 2, 2-1

Cook White Gingerbread Cookies Unit 2, 2-1

6
STEPS
INGREDIENTS
Preheat oven to 350, place oven racks on levels 2 & 4.

Preheat oven to 350, place oven racks on levels 2 & 4.

Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a medium bowl.

Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a medium bowl.

Beat butter, and brown sugar in a large bowl. Use an electric mixer on medium-low until fluffy.

Beat butter, and brown sugar in a large bowl. Use an electric mixer on medium-low until fluffy.

Add molasses, egg, and vanilla to the brown sugar and butter. Beat well.

Add molasses, egg, and vanilla to the brown sugar and butter. Beat well.

Gradually beat in flour mixture on low.

Gradually beat in flour mixture on low.

Press dough into a ball. Wrap in plastic wrap and place it in a freezer for 10-15 min.

Press dough into a ball. Wrap in plastic wrap and place it in a freezer for 10-15 min.

Shape into 1-inch balls, and roll in granulated sugar.

Shape into 1-inch balls, and roll in granulated sugar.

Place 2 inches apart on a parchment paper lined baking sheet.

Place 2 inches apart on a parchment paper lined baking sheet.

Bake for 8-10 min once the cookies are brown, press white chocolate chips into them.

Bake for 8-10 min once the cookies are brown, press white chocolate chips into them.

Move baking sheet to the wire rack to cool

  • 150.0ml Flour
  • 1.5 ml Ground Ginger
  • 1 ml Ground Cinnamon
  • 1 ml baking soda
  • Pinch of ground nutmeg
  • Pinch of salt
  • 30 ml Butter
  • 30 ml brown sugar
  • 20 ml molasses
  • 1/2 egg
  • 1 ml vanilla extract
  • White chocolate Chips
  • Granulated Sugar