Gingerbread Kiss Cookies

If you’re looking for a new Christmas cookie exchange idea, try these gingerbread kiss cookies! They are delicious and so easy to make.

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Gingerbread Kiss Cookies

Ingredients

• ▢ ¾ C unsalted sweet cream butter softened
• ▢ ¾ C packed light brown sugar
• ▢ ½ C molasses
• ▢ 1 large egg
• ▢ 3 C flour
• ▢ 2 tsp ground ginger
• ▢ 1 tsp cinnamon
• ▢ ½ tsp ground nutmeg
• ▢ ½ tsp all spice spice
• ▢ ½ 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!