Soft Ginger Kiss Cookies
I thought I would add to your cookie collection of recipes with these Soft Ginger Kiss Cookies. My mom came across this recipe from Culinary Concoctions by Peabody, last year, and it was such a soft and tasty ginger cookie that she just had to make it again this year! You can use white chocolate chips for the center, or a white chocolate hershey’s kiss. Some may want to use the candy cane (peppermint) kisses, but we actually used the Hugs, for more of a mild flavor.
These cookies get raves at any cookie exchange, and are sure to delight!
- 3 cups flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- White Chocolate Hershey’s Kisses (or Hugs) – 1 per cookie
- In a large bowl, combine flour, ginger, cinnamon, baking soda, nutmeg and salt.
- In a separate mixing bowl, beat butter and brown sugar with an electric mixer at medium speed, until light and fluffy.
- Add molasses, egg and vanilla to the wet mixture; beat well.
- Gradually beat in flour mixture on low speed, until well mixed.
- Press dough into a thick disk and cover with plastic wrap. Refrigerate dough for 4 hours or overnight.
- Preheat oven to 350°F.
- Shape dough into 1-inch balls and roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown.
- While cookies are still hot, press 1 Hershey’s Kiss into center of each cookie. Move to wire racks to cool completely. Store cookies in airtight container up to 5 days.