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Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
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Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
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Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
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Preheat oven to 350°F. Shape dough into 1-inch balls. (I found it easiest to cut the dough into small pieces and roll those up.)
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Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
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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. Store cookies in airtight container up to 5 days.