Gather all materials: small measures , dry measures, custard cup , medium bowl, large bowl , electric mixer, rubber spatula, metal spatula, parchment lined baking sheet, wire rack.
Step 1: Place oven racks on 2&4 Preheat oven to 350℉.
Step 2: Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl.
Step 3: Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
Step 4: Add molasses, egg and vanilla; beat well.
Step 5: Gradually beat in flour mixture on low speed until well combined.
Step 6: Press dough into a ball. Wrap in plastic rap. Place in freezer for 10-15 minutes.
Step 7: Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on parchment lined baking sheet.
Step 8: Bake 8-10 minutes or until edges of cookies just begin to brown.
Step 9: Immediately press a couple of white chocolate chips into centre of each cookie.
Step 10: Move baking sheet to wire rack; cool completely.
- 150.0ml flour
- 1.5 mL 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
- 1.0ml vanilla extract
- Granulated sugar
- White chocolate chips