Spiced Gingerbread Kiss Cookies
Soft and fluffy spiced gingerbread kiss cookies! Two classic holiday cookies in one delicious treat! A must make for any holiday cookie swap or dessert table.
Ingredients
- 3/4 C unsalted butter, softened
- 3/4 C light brown sugar, packed
- 1/2 C molasses
- 1 large egg
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 3 C all purpose flour
- 48 Hershey Kisses
- 1/4 C granulated sugar, for rolling
Instructions
- In a large bowl or stand mixer, cream butter until light and fluffy. Mix in brown sugar. Stopping the mixer, add molasses, egg and vanilla. Mix until nearly combined. Mix in spices, salt, baking soda and flour. Mix until fully combined and no streaks remain.
- Transfer dough to a clean bowl or storage container. Cover and refrigerator for a minimum of 2-4 hours or until dough is firm but manageable.
- Preheat oven to 350°F.
- Line a baking sheet with a silicone mat or parchment paper.
- Unwrap at least 24 Hershey Kisses, roughly half of what you'll need in total.
- Use a small cookie scoop to portion out balls of dough, roughly 21 grams each, 1 Tablespoon and/or 1-inch wide. Roll into smooth balls, then coat in granulated sugar.
- Place prepared dough balls on prepared baking sheet, spacing 2-inches apart. Bake at 350°F for 10 minutes. Transfer cookies immediately to a wire rack. Then immediately press unwrapped chocolate kisses into each cookie. Allow cookies to cool completely and the chocolate to set before moving and storing - a minimum of 2-4 hours.
- Store cooled and fully set cookies in an airtight container.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!