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
- 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