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.
- 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 temperature butter
- 30.0ml Firmly packed brown sugar
- 20.0ml Molasses
- 0.0 Egg
- 1.0pch Granulated sugar
- 1.0bnch White chocolate chips
- Mixing bowls
- Wooden spoon
- Electric mixer
- Small measures
- Dry measures
- Custard Cups
- Metal Spatula
- Rubber Spatula
- Plastic Wrap
- Parchment Paper
- Cooling Racks
- Baking Sheet