Description
Soft, chewy gingerbread cookies with crispy edges, coated in sparkling sugar and topped with a sweet chocolate kiss. These festive favorites are foolproof, fun, and perfect for any holiday cookie tray.
Ingredients
Scale
- 3 cups all-purpose flour
- 2¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¾ cup salted butter (soft, not melted)
- ¾ cup light brown sugar (packed)
- ½ cup plus 2 tablespoons molasses
- 1 large egg
- 1½ teaspoons vanilla extract
- 30 Hershey’s Hugs kisses (unwrapped)
- Sanding sugar or regular sugar for rolling
Instructions
- Whisk together flour, ginger, cinnamon, baking soda, nutmeg, and allspice in a bowl. Set aside.
- Beat the softened butter on medium-high for 30 seconds to 1 minute until fluffy.
- Add brown sugar and beat for another minute until light and fluffy.
- Mix in molasses, egg, and vanilla until fully combined.
- Add the flour mixture and mix just until no flour streaks remain.
- Cover dough and chill in the fridge for 30 minutes.
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Scoop 1½ tablespoon-sized dough balls, roll into balls, and coat in sugar.
- Place on baking sheet, spaced 2 inches apart.
- Bake for 8–10 minutes until edges look set but centers are soft.
- Remove from oven, let rest for 2 minutes, then press a chocolate kiss into the center of each cookie.
- Cool on the pan for 5 minutes, then transfer to a rack.
Notes
Make sure butter is room temp soft, not melted. Chill the dough for best results. Use a cookie scoop for even baking. Try not to overbake—cookies should look soft in the center.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg