Pillowy soft gingerbread cookies, lightly coated in sugar and topped off with a Hershey's chocolate kiss.
Keyword: Chocolate, Cookie, Gingerbread
3Call purpose flour
3/4Clight brown sugar
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.
Recipe yields roughly 5 dozen cookies.*Notes: This is sticky dough that needs to be chilled prior to rolling. Factor in chill time when planning to make this. Also, this dough freezes well so a full batch can be mixed and only a portion cooked if desired.An original recipe from Baked by Rachel
Gingerbread Kiss Cookies - https://www.bakedbyrachel.com/gingerbread-kiss-cookies/