1. Place oven racks on 2 & 4. Preheat oven to 350°F.
Mix flour, ginger, cinnamon, baking Sosa, 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.
Beating the butter and brown sugar in a large bowl with an electric mixer.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well combined.
Your mixture should look like this after beating.
Press dough into a ball. Wrap in plastic wrap. Place in freezer for 10-15 minutes.
Shade 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 begin to brown.
Immediately press a couple of white chocolate chips into the center of each cookie.
Move baking sheet to wire rack; cool completely.
- 150.0ml Flour
- 1/2ml Ginger, ground
- 1.0ml Cinnamon, ground
- 1.0ml Baking Soda
- 1.0pch Nutmeg, ground
- 1.0pch Salt
- 30.0ml Butter, at room temperature
- 30.0ml Firmly packed brown sugar
- 20.0ml Molasses
- 1/2 Egg
- 1.0ml Vanilla extract
- 1.0pch Granulated sugar, per
- 3.0part White chocolate chips, per
- Medium Bowl
- Small Measures
- Metal Spatula
- Electric Mixer
- Dry Measures
- Large Bowl
- Plastic Wrap
- Baking Sheet
- Parchment Paper
- Wire Rack
- Wooden Spoon