Brit + Co Guides Logo

How to make white chocolate topped ginger bread cookies

Make White Chocolate Topped Ginger Bread Cookies

13
STEPS
INGREDIENTS

Place oven racks on levels 2 and 4. Preheat oven to 350\u00b0F.

Place oven racks on levels 2 and 4. Preheat oven to 350°F.

Gather all ingredients and equipment.

Gather all ingredients and equipment.

Mix flour, ginger, cinnamon, baking powder, salt, and nutmeg.

Mix flour, ginger, cinnamon, baking powder, salt, and nutmeg.

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

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

Add vanilla, egg and molasses and gradually add the dry ingredients until the mixture is well beaten.

Add vanilla, egg and molasses and gradually add the dry ingredients until the mixture is well beaten.

Wrap the dough in cling wrap and place in freezer for 10-15 minutes.

Wrap the dough in cling wrap and place in freezer for 10-15 minutes.

Shape dough into 1 inch balls.

Shape dough into 1 inch balls.

Roll/sprinkle sugar onto the cookies.

Roll/sprinkle sugar onto the cookies.

Place the cookies 2 inches apart on a cookie sheet lined with parchment paper.

Place the cookies 2 inches apart on a cookie sheet lined with parchment paper.

Place cookies in the oven and bake for 8-10 minutes or until the edges of the cookies begin to brown.

Place cookies in the oven and bake for 8-10 minutes or until the edges of the cookies begin to brown.

Take the cookies out of the oven and put white chocolate chips in them.

Take the cookies out of the oven and put white chocolate chips in them.

  • 150.0ml Flour
  • 1.5ml Ground Ginger
  • 1.0ml Ground Cinnamon
  • 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
  • 25.0ml Egg
  • 1.0ml Vanilla Extract