Description
These soft and chewy Gingerbread Kiss Cookies are packed with warm holiday spices and topped with a chocolate Kiss. They are perfect for cookie trays, holiday gifting, and cozy treats.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3/4 cup salted sweet cream butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup + 2 tablespoons molasses
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 30 Hershey’s Hugs Kisses, unwrapped
- Sanding sugar, for coating the cookie dough balls
Instructions
- In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and allspice. Set aside.
- Using a stand mixer or handheld mixer, cream the softened butter on medium-high speed for 30 seconds to 1 minute.
- Add the brown sugar and continue mixing on medium-high for 1 minute.
- Add the molasses, egg, and vanilla extract. Mix just until well incorporated.
- Add the flour mixture and mix just until combined.
- Cover the dough and refrigerate for 30 minutes.
- Just before removing the dough from the refrigerator, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a 1 1/2 tablespoon cookie scoop, scoop out the dough and roll each portion into a ball.
- Coat each dough ball in sanding sugar and place them on the prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes.
- Remove the cookies from the oven and let them rest on the baking sheet for about 2 minutes. Press an unwrapped Hershey’s Hugs Kiss into the center of each warm cookie.
- Allow the cookies to cool for another 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Prepare the dough up to 2 days ahead and chill or freeze the dough balls until ready to bake.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.
- Baked cookies can be frozen for up to 2 months. Thaw before serving.
- Chill the dough to prevent spreading and keep the cookies thick.
- Press the Hershey’s Kiss into the cookies while they are warm, not hot.
- Use a cookie scoop for evenly sized cookies.
- Do not overbake; the cookies will firm up as they cool.
- Allow cookies to cool completely before storing so the chocolate holds its shape.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American