Description
Gingerbread Kiss Cookies bring together soft gingerbread and sweet chocolate hugs. Easy to make, they are perfect for holiday gatherings or a cozy treat at home.
Ingredients
Scale
- 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 molasses
- 2 tablespoons molasses
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 30 Hershey’s Hugs kisses, unwrapped
- Sanding sugar, for coating the dough balls
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, baking soda, nutmeg, and allspice.
- In another bowl, cream butter and brown sugar, then mix in molasses, egg, and vanilla until smooth.
- Gradually combine dry ingredients, mixing until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- Scoop and roll dough into balls, coating in sanding sugar.
- Place on baking sheet and bake for 8-10 minutes.
- Press a Hershey's Kiss into each cookie while warm and cool completely on a wire rack.
Notes
Use fresh spices for the best flavor in cookies.
For gluten-free options, substitute with a gluten-free flour blend.
Keep cookies stored in an airtight container at room temperature for up to five days.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg