🍪 Gingerbread Kiss Cookies
Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ½ teaspoon allspice
- ¾ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup + 2 tablespoons molasses
- 1 large egg
- 1½ teaspoons vanilla extract
- 30 striped chocolate kisses, unwrapped
- Sanding sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, ginger, cinnamon, baking soda, nutmeg, and allspice.
- In a separate large bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the molasses, egg, and vanilla until well combined.
- Gradually add the dry ingredients, mixing just until a soft dough forms.
- Scoop the dough into about 30 portions and roll each into a ball. Roll generously in sanding sugar.
- Place cookies about 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, until the edges are set but the centers are still slightly soft.
- Immediately press one chocolate kiss into the center of each hot cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip: If the chocolate kisses become too soft after being pressed into the cookies, let the cookies sit undisturbed until the chocolate firms up. 🎄🍫