HERSHEY KISS GINGERBREAD COOKIES
Chewy gingerbread blossom cookies rolled in sugar with chocolate Hershey kiss centers.
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Servings: 0
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