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How to white chocolate topped gingerbread cookies

White Chocolate Topped Gingerbread Cookies

9
STEPS
INGREDIENTS
Place oven racks on 2&4. Preheat oven to 350\u00b0F

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

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

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.

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

'Fluffy' butter and brown sugar

'Fluffy' butter and brown sugar

Add molasses, egg, vanilla; beat well.

Add molasses, egg, vanilla; beat well.

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

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.

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.

Shape dough into 1-inch balls. Roll in granulated sugar.

Place 2-inches apart on parchment lined baking sheet.

Place 2-inches apart on parchment lined baking sheet.

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

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.

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

  • 150.0ml Flour
  • 1.05ml Ground ginger
  • 1.0ml Ground cinnamon
  • 1.0ml Baking soda
  • 1.0pch Salt
  • 1.0pch Ground Nutmeg
  • 30.0ml Butter at room temperature
  • 30.0ml Frimly packed brown sugar
  • 20.0ml Molasses
  • 1/2 Egg
  • 1.0ml Vanilla Extract