Place oven racks on 2 and 4. Preheat oven to 350°F.
Sift and combine dry ingredients.
Beat butter and brown sugar on medium speed, until light and fluffy.
Add molasses, egg, vanilla and beat well.
Beat in flour mixture on low speed, gradually.
Press into ball and wrap in plastic. Place the dough in the freezer for 10-15 minutes.
Shape dough into 1-inch balls and roll in granulated sugar.
Place 2 inches apart in lined baking sheet. Bake for 8-10 minutes.
Take out cookies and press in white chocolate chips in centre.
Tada! You have finished your white chocolate topped gingerbread cookies! Just in time for the holidays!
Tests for doneness; Correct timing Lightly brown edges Characteristics; Tender & chewy Lightly brown edges Nice flavour
- 150.0ml Flour
- 1.5ml Ground ginger
- 1.0ml Ground cinnamon
- 1.0pch Ground nutmeg
- 1.0ml Baking soda
- 1.0pch Salt
- 30.0ml Butter, softened
- 30.0ml Firmly packed brown sugar
- 20.0ml Molasses
- 1/2 Egg
- 1.0ml Vanilla extract
- Granulated sugar
- 50.0ml White chocolate chips
- 2.0 Medium bowls
- Electric mixer
- Baking sheet