Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large
Beat butter and brown sugar in large bowl with electric mixer on
medium speed until light and fluffy.
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.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in
granulated sugar. Place 2 inches apart on ungreased baking
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.