How to make white chocolate ginger cookies 1-1 unit 2

Make White Chocolate Ginger Cookies 1-1 Unit 2

17
STEPS
INGREDIENTS

Place oven racks on 2 & 4. Preheat oven to 350 degrees F.

Place oven racks on 2 & 4. Preheat oven to 350 degrees F.

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

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

Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.

Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy.

Press dough into a ball and wrap in plastic wrap. Place ball in freezer for 10-15 minutes.

Press dough into a ball and wrap in plastic wrap. Place ball 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.

Shape dough into 1 inch balls. Roll in granulated sugar. Place 2 inches apart on parchment lined baking sheet.

Bake 8-10 minutes or until edges of cookies just begun to brown. Immediately press a couple of white chocolate chips into the centre of each cookie.

Bake 8-10 minutes or until edges of cookies just begun to brown. Immediately press a couple of white chocolate chips into the centre of each cookie.

Move baking sheet to wire rack; cool completely.

Move baking sheet to wire rack; cool completely.

Enjoy!

  • 150.0ml Flour
  • 1.5ml Ginger, ground
  • 1.0ml Cinnamon, ground
  • 1.0ml Baking soda
  • 1.0pch Ground nutmeg
  • 1.0pch Salt
  • 30.0ml Room temp. butter
  • 30.0ml Firmly packed brown sugar
  • 20.0ml Molasses
  • 1/2ml Egg
  • 1.0ml Vanilla extract
  • 1.0pch Granulated sugar
  • 3.0 White chocolate chips
  • Medium bowl
  • Wooden spoon
  • Electric mixer
  • Large bowl
  • Plastic wrap
  • Parchment paper
  • Cookie sheet
  • Cooling rack
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