This recipe comes from one of my most favorite blogs, Culinary Concoctions by Peabody. I think about 80% of my bookmarks come from her page. She makes the most mouthwatering items! The cookie was sturdy, but soft. The white chocolate on the top added a great touch to balance out the spicy flavor. They kept well for a couple of days in an airtight container.
- 3 cups flour
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/4 salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 cup white chocolate chips
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- Cream butter and brown sugar in large bowl until light and fluffy.
- Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Wrap the dough in plastic wrap and refrigerate for at least two hours.
- Preheat oven to 350°F. Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely.
Adapted from McCormick and Company Inc.