Gingerbread Kiss Cookies
60 cookies
Bake a batch of these soft Gingerbread Kiss Cookies that are flavored with molasses and warm spices, rolled in sparkly white sugar, and topped with a Hershey's kiss chocolate.
Equipment
Ingredients
- 3 cups (385g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¾ cup (170g) unsalted butter at room temperature, 1 ½ sticks in total
- 1 large egg at room temperature
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup unsulphured molasses
- ½ cup granulated sugar to roll the cookies
- 60 Hershey's hugs chocolates
Instructions
- Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or Silpat silicone mats.
- In a large mixing bowl, combine the flour with baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
- In the mixing bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar, egg, and and beat until smooth and creamy. Add half a cup of unsulphured molasses, and beat again until well combined.
- Add the flour mixture to the bowl, and mix on low speed until combined. The cookie dough will be quite dry, but don't worry that's how it should be.
- Using a small 1-inch cookie scoop, scoop out dough and roll into balls. Roll each cookie dough ball in a bowl with white granulated sugar, and place on a cookie sheet about an inch apart.
- Bake in the preheated oven for 8 minutes or until the cookies are puffed. They will be soft but will set as they cool down. Also note that these cookies will not spread much. As the cookies are being baked, unwrap the Hershey's hugs.
- While the cookies are still warm out of the oven, work quickly and press a Hershey's kiss on top of each cookie gently pushing it down a little. Allow to cool then store.
Notes
- Add Hershey's Hugs at the right time: If you add the kisses to the top of the cookies when the cookies are too hot, they will melt. If you wait too long to add them, they won’t stick. Set a timer, and add the kisses after the cookies have cooled for about 4 minutes for best results.
- Remove Cookies after 8 minutes: It’s hard to see when gingerbread cookies are done because they don't spread, so remove them from the oven at 8 minutes.
- Use a Cookie Scoop: For the correct cookie to kiss ratio, you want the cookies to be a certain size. Using a small cookie scoop will help you get this part right.
- No Mixer? No problem! You can use a handheld mixer to make these cookies rather than a stand mixer. You may need to mix in the flour by hand since this dough is pretty thick.
- Make Ahead: You can make the dough for gingerbread cookies and store it in the freezer for up to three months. When you’re ready to bake with it, thaw it overnight in the fridge. Then follow the recipe instructions to finish the cookies.
- Store baked cookies in an airtight container for up to 5 days at room temperature. This cookie dough can be frozen, you can also freeze baked cookies for up to 3 months. Thaw before serving.
Nutrition
Serving: 1cookie | Calories: 62kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 1mg