Pumpkin Spice White Chocolate Cookies
- 3 1/4 cups flour
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/4 cup International Delights Pumpkin Pie Spice Creamer
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 cup white chocolate chips
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, Pumpkin Pie Spice creamer and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Pour in the chocolate chips and slowly mix into the dough. Put dough in an airtight container and chill for at least four hours, best if overnight.
2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
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