If you’re looking for a new Christmas cookie exchange idea, try these gingerbread kiss cookies! They are delicious and so easy to make.
Gingerbread Kiss Cookies
Ingredients
- 3/4 C unsalted sweet cream butter softened
- 3/4 C packed light brown sugar
- 1/2 C molasses
- 1 large egg
- 3 C flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp all spice spice
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 24 Ghirardelli milk chocolate melting wafers
- 1 container of white sanding sugar
- 1 Bag of chocolate stripped Hersey Kisses
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper
- Using a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda until combined
- Using a standing mixer, beat together the butter and powder sugar until combined and fluffy
- Beat in the molasses until combined
- Beat in the egg and vanilla until combined
- Gradually beat in the dry ingredients until a dough forms
- Pour the white sanding sugar into a small bowl
- Using a mini ice cream scooper, scoop some dough out and roll into a ball
- Roll the dough into the white sanding sugar
- Repeat the steps 11 more times
- Place 12 cookie dough balls onto the first cookie sheet
- Bake in the oven for 8-10 minutes
- Remove from oven and allow to cool for a few minutes
- Place a hersey kiss into the center of the cookies
- Allow the cookies to cool for another 30 minutes before enjoying!
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