Description

These Gingerbread Kiss Cookies combine the warmth of spices with sweet chocolate, making them a delightful treat. They’re easy to make and perfect for sharing during festive occasions.

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

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Instructions

Whisk flour, ginger, cinnamon, baking soda, nutmeg, and allspice in a medium bowl, then set aside.
Cream softened butter with an electric mixer for about 30 seconds, then mix in brown sugar for 1 minute.
Add 1/2 cup molasses, egg, and vanilla to the mixture, combining fully.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Cover the dough and refrigerate for 30 minutes to firm it up.
Preheat the oven to 350°F and line a baking sheet with parchment paper just before removing the dough from the fridge.
Scoop 1 1/2 tablespoons of dough, roll into balls, and coat with sanding sugar.
Place coated balls on the baking sheet, spacing them 2 inches apart, and bake for 8 to 10 minutes.
Remove from the oven and let the cookies rest on the baking sheet for 2 minutes.
Press an unwrapped Hershey’s Kiss into the center of each warm cookie, then let cool for 5 minutes before transferring to a wire rack.

Notes

For a softer cookie, do not overbake them; 8 minutes is usually perfect.
You can substitute the Hershey’s Kisses with other types of chocolate if desired.
Store cooled cookies in an airtight container for freshness.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 80mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg