White Chocolate Ginger Drops recipe & photo by Bree Hester adapted from McCormick
3 cups flour 1 teaspoon baking soda ¼ teaspoon salt 2 teaspoons ground ginger 1 teaspoon cinnamon ¼ teaspoon freshly grated nutmeg 3 /4 cups unsalted butter at room temperature 3 /4 cup brown sugar ½ cup molasses 1 egg 1 teaspoon vanilla 1 cup white chocolate chips 1. Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside. 2. Cream together butter and brown sugar, until light and fluffy. About 5 minutes. 3. Add the molasses, egg, and vanilla. Mix until the batter just together, being careful to not overmix. 4. Wrap the dough in plastic and chill 4 hours or overnight. 5. Preheat the oven to 350 degrees. Line two cookie sheets with parchment. 6. Using an ice cream scooper, portion dough and roll into balls. Coat the dough balls in sugar. Place on cookie sheets about 2 inches apart. 7. Bake for 8 to 10 minutes. Take the cookies out of the oven and immediately place a few white chocolate chips in the center. 8. Cool completely on wire racks.
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