How to make white chocolate topped gingerbread cookies 🍪

Make White Chocolate Topped Gingerbread Cookies 🍪

9
STEPS
INGREDIENTS

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

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

2. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl.

2. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl.

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

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

4. Add molasses, egg, and vanilla; beat well.

4. Add molasses, egg, and vanilla; beat well.

5. Gradually beat in flour mixture on low speed until well combined.

5. Gradually beat in flour mixture on low speed until well combined.

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

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

7. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on parchment lined baking sheet.

7. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on parchment lined baking sheet.

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

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

9. Immediately press a couple of white chocolate chips into center of each cookie.

9. Immediately press a couple of white chocolate chips into center of each cookie.

10. Move baking sheet to wire rack; cool completely.

  • 150.0ml flour
  • 1.5ml 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 (for topping)
  • 2.0 white chocolate chips (for topping)
Hugh Boyd Secondary School
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