Place oven racks on 2&4.
Preheat oven to 350℉.
With a wooden spoon, mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside.
Using an electric mixer on medium speed, add butter and brown sugar in a large bowl.
Beat until well combined, as shown above.
In the large bowl, add molasses, egg, and vanilla.
Beat until it is well combined.
Turn electric mixer on low speed. Gradually add the flour mixture into the large bowl.
Finished product should resemble something as shown above.
Wrap the dough in plastic wrap then place it in the freezer for 10-15 minutes.
Take dough out and shape it into 1 inch balls.
Roll each ball in granulated sugar.
Place 2 inches apart on parchment lined baking sheet.
Bake 8-10 minutes or until edges just begin to brown.
After they are done baking, immediately press a couple of white chocolate chips into the centre of each cookie.
Move the baking sheet to a wire rack to allow it to cool completely.
This is the finished product of the white chocolate ginger cookies! Enjoy :)
- 150.0ml Flour
- 1.5ml 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 Brown sugar, firmly packed
- 20.0ml Molasses
- 1/2 Egg
- 1.0ml Vanilla extract
- Granulated sugar
- White chocolate chips
- Dry measures
- Small measures
- Metal spatula
- Wooden spoon
- Large bowl
- Medium bowl
- Cookie sheet
- Cooling rack
- Electric mixer
- Rubber spatula