Description
Soft and chewy spiced gingerbread cookies rolled in sugar and topped with chocolate Hershey’s Kisses.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for rolling)
- 48 Hershey’s Kisses, unwrapped
Instructions
- Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter and sugar in a large bowl with an electric mixer on medium speed for 3 minutes until light and fluffy.
- Add egg, molasses, and vanilla extract. Beat until well combined.
- Gradually add flour mixture on low speed, mixing just until incorporated.
- Cover and refrigerate dough for at least 1 hour or up to 2 days.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Roll dough into 1-tablespoon sized balls, then roll in granulated sugar until coated.
- Place balls 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers look slightly underdone.
- Let cookies cool on baking sheet for 2-3 minutes, then immediately press a Hershey’s Kiss into the center of each cookie.
- Transfer to cooling racks and cool completely before storing.
Notes
Dough must be chilled for proper texture. Don’t overbake or cookies won’t be chewy. Press Kisses while cookies are warm but not hot. Store in airtight container for up to 1 week. Freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes (plus 1 hour chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 9g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg