1. Place oven Racks on 2 and 4. Preheat oven to 350 degrees Fahrenheit.
150 mL Flour 1.5 mL Ground ginger 1 mL Ground cinnamon 1 mL Baking Soda 1 Pnch Ground Nutmeg 1 Pnch Salt 30 mL Butter, Room temp. 30 mL packed brown sugar 20 mL Molasses ½ Egg 1 mL Vanilla Extract
Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in a medium bowl.
Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well combined.
Press dough into a ball. Wrap in plastic wrap. Place in freezer for 10-15 minutes. Shape dough into 1-inch balls. Roll in granulated sugar Place 2 inches apart on parchment lined baking sheet.
Bake for 8-10 minutes or until edges of cookies just begin to brown.
Immediately press a few white chocolate chips into the centre of each cookie. Move baking sheet to wire rack and let cool completely.
- 150.0ml Flour
- 1.5ml Ground ginger
- 1.0ml Ground cinnamon
- 1.0ml Baking Soda
- 1.0pch Ground Nutmeg
- 1.0pch Salt
- 30.0ml Butter, Room temp.
- 30.0ml Firmly Packed brown sugar
- 20.0ml Molasses
- 0.0 Egg
- 1.0ml Vanilla Extract