How to make white chocolate topped gingerbread cookies

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

Mix 150 mL of flour, 1.5 mL of ginger, 1 mL of cinnamon, pinch of nutmeg, 1 mL baking soda, and pinch of salt in a medium bowl

Beat 30 mL of butter and 30 mL of brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.

Add 20 mL of molasses, 1/2 an egg, and 1 mL of vanilla extract. Beat well.

Gradually beat dry mixture into wet mixture on low speed until well combined.

This is what your dough should now look like.

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

Shape dough into 1 inch balls. Roll in granulated sugar.

Place balls 2 inches apart on a parchment lined baking sheet.

Bake for 8-10 minutes or until the edges of the cookies begin to brown.

Immediately press a couple of white chocolate chips into the centre of each cookie.

Enjoy!