How to Make White Chocolate Topped Gingerbread Cookies 🍪

Learn to how to make White Chocolate Gingerbread Cookies in the simplest way.

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How to Make White Chocolate Topped Gingerbread Cookies 🍪 Recipe
10 Steps
Ingredients
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1. Place oven racks on 2 and 4. Preheat oven to 350°F.

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

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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.

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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.

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

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

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

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

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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.

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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.

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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.

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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.

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

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

Ingredients

150 Milliliters flour 
1.50 Milliliters ginger, ground 
1 Milliliter cinnamon, ground 
1 Milliliter baking soda  
1 Pinch nutmeg, ground 
1 Pinch salt 
30 Milliliters butter, at room temperature 
30 Milliliters firmly packed brown sugar 
20 Milliliters molasses 
½ egg 
1 Milliliter vanilla extract 
1 Pinch granulated sugar (for topping)  
2 white chocolate chips (for topping) 
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