Gingerbread Kiss Cookies
SharePillowy soft gingerbread cookies, lightly coated in sugar and topped off with a Hershey’s chocolate kiss. A must make holiday cookie.
This is my official kick-off to holiday baking. Or rather, Christmas holiday baking. Because there’s always a holiday of some sort. I’ve made a handful of thumbprint cookies before but never a kiss or blossom cookie. I don’t really get why some people call them blossoms. Chocolate blooming from a cookie? They don’t look like flowers blooming.
Due to a fairly recent allergy diagnosis in my immediate family, making traditional peanut butter blossoms, aka kiss cookies, were out of the question. My next logical thought was Biscoff because it’s a fantastic substitution for peanut butter in just about any recipe or situation, but it just wasn’t screaming Christmas or holiday baking to me.
I had one of those light-bulb moments of o m g it needs to be gingerbread. Yes, seriously. Pillowy soft gingerbread cookies, lightly coated in sugar and topped off with a Hershey’s chocolate kiss. They’re out of this world incredible. I’m not even remotely exaggerating. Of course, you must be a huge fan of gingerbread flavored goodies… but I am, so I’m completely allowed to make that kind of statement. A-maaazing!
Make these, love these and never think about peanut butter or Biscoff again. Okay maybe that’s going too far.
Gingerbread Kiss Cookies
Ingredients
- 3 C all purpose flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 C unsalted butter softened
- 3/4 C light brown sugar
- 1/2 C molasses
- 1 large egg
- 1 tsp vanilla
- 1/4 C granulated sugar
- 60 Hershey's Kisses unwrapped
Instructions
- In a large bowl combine first six ingredients, set aside. In a large bowl cream butter and sugar. Add molasses, egg and vanilla, mixing until nearly combined. Mix in flour mixture, beating until fully combined.
- Cover bowl with plastic wrap and chill for 2-4 hours or overnight. Dough should be fairly firm but still easy to work with and roll. Remove dough 20 minutes prior to baking.
- Preheat oven to 350°F. Prepare baking sheet with silicone baking mat or parchment paper.
- Shape dough into 1" balls, roll in sugar and space 2" apart on prepared baking sheet.
- Bake for 8-10 minutes. Immediately press an unwrapped chocolate kiss into each cookie. Transfer to a wire rack to cool completely. Store in a covered container.
Notes
