HERSHEY KISS GINGERBREAD COOKIES

HERSHEY KISS GINGERBREAD COOKIES – Chewy gingerbread blossom cookies rolled in sugar with chocolate Hershey kiss centers. A holiday favorite no cookie tray should be without!

The cookies are perfectly spiced with ginger, cinnamon, nutmeg and molasses. All the things that give them the unique snappy flavor we love gingerbread for.

They’re rolled in sugar to give them a crackly coating, a step you definitely don’t want to skip. Not only does it make them look pretty but adds yet another layer of texture that heightens their joy.

Remember it later
Like this recipe! Pin it to your favorite board NOW!

Every bite is interesting with a little crunch from the sugar, a lot of soft chewiness and the best part of all the sweet kiss in the middle.

The prize.

HERSHEY KISS GINGERBREAD COOKIES

Chewy gingerbread blossom cookies rolled in sugar with chocolate Hershey kiss centers.
No ratings yet
Print Pin It Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 0
Author: Olivia

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup 1 1/2 sticks butter softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • about 48 Hershey's kisses unwrapped (milk or white chocolate)

Instructions

  • In a large bowl whisk together flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
  • In a separate large mixing bowl beat butter and brown sugar together with an electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well.
  • On low speed gradually beat in the flour mixture until well mixed. Press dough into a flat disk, wrap in plastic and refrigerate 4 hours or overnight.
  • Preheat oven to 350°F. Shape dough into 1-inch balls, roll in granulated or coarse sugar to coat and place 2 inches apart on ungreased baking sheets.
  • Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove from oven and immediately press a Hershey kiss into the center of each cookie.
  • Remove to wire racks and cool completely. Store in an airtight container up to 5 days.

Nutrition

Serving: 1grams
Remember it later
Like this recipe! Pin it to your favorite board NOW!

Related posts

HOMEMADE RAINBOW CHIP FROSTING

Homemade Samoa Girl Scout Cookies

CARAMEL APPLE PIE POP TARTS

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Read More