How to Make White Chocolate Topped Ginger Bread Cookies

by Trevin Keil

Sean, Sam, Trevin, Tyler, and James


  • 150 Milliliters Flour
  • 1.50 Milliliters Ground Ginger
  • 1 Milliliter Ground Cinnamon
  • 1 Milliliter Baking Soda
  • 1 Pinch Ground Nutmeg
  • 1 Pinch Salt
  • 30 Milliliters Room Temp. Butter
  • 30 Milliliters Firmly Packed Brown Sugar
  • 20 Milliliters Molasses
  • 25 Milliliters Egg
  • 1 Milliliter Vanilla Extract
  • Instructions

    Step 1

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

    Step 2

    Gather all ingredients and equipment.

    Step 3

    Mix flour, ginger, cinnamon, baking powder, salt, and nutmeg.

    Step 4

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

    Step 5

    Add vanilla, egg and molasses and gradually add the dry ingredients until the mixture is well beaten.

    Step 6

    Wrap the dough in cling wrap and place in freezer for 10-15 minutes.

    Step 7

    Shape dough into 1 inch balls.

    Step 8

    Roll/sprinkle sugar onto the cookies.

    Step 9

    Place the cookies 2 inches apart on a cookie sheet lined with parchment paper.

    Step 10

    Place cookies in the oven and bake for 8-10 minutes or until the edges of the cookies begin to brown.

    Step 11

    Take the cookies out of the oven and put white chocolate chips in them.