White Chocolate Gingerbread Thumbprint Cookies

• Produce

  • 2 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, firmly packed
  • 1 tsp Cinnamon
  • 3 cups Flour
  • 1/4 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter

• Desserts

  • 40 White and milk chocolate swirled candy kisses

Found on tasteandsee.com

Description

Directions

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
• Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add molasses, egg and vanilla; mix well.
• Gradually beat in flour mixture on low speed until well mixed.
• Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.
• Preheat oven to 350°F.
• Shape dough into 1-inch balls. Roll them in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove them from the oven and let them cool for 3-4 minutes. Then press a candy kiss into center of each cookie.
• Place cookies onto wire racks; cool completely. Store cookies in airtight container up to 5 days.

Nutrition