Gingerbread Kiss Cookies

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 3 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/4 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 3/4 cup Butter, unsalted

• Other

  • 60 Hershey's kisses, unwrapped

Found on bakedbyrachel.com

Description

Ingredients

• 3C all purpose flour
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4C unsalted butter, softened
• 3/4C brown sugar
• 1/2C molasses
• 1 egg
• 1 tsp vanilla
• 1/4C granulated sugar
• 60 Hersheys Kisses, unwrapped

Directions

• In a large bowl combine first six ingredients, set aside. In a large bowl cream butter and sugar. Add molasses, egg and vanilla, mixing until nearly combined. Mix in flour mixture, beating until fully combined. Cover bowl with plastic wrap and chill for 2-4 hours or overnight. Dough should be fairly firm but still easy to work with and roll. Remove dough 20 minutes prior to baking. Preheat oven to 350 degrees. Prepare baking sheet with silicone baking mat or parchment paper. Shape dough into 1 balls, roll in sugar and space 2 apart on prepared baking sheet. Bake for 8-10 minutes. Immediately press an unwrapped chocolate kiss into each cookie. Transfer to a wire rack to cool completely. Store in a covered container.