How to white chocolate topped gingerbread cookies

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

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

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

'Fluffy' butter and brown sugar

Add molasses, egg, vanilla; beat well.

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

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

Shape 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 centre of each cookie when taken out of oven.

Move baking sheet to wire rack; cool completely