Description
Hershey Kiss Gingerbread Cookies combine classic holiday warmth with chocolate charm. Spiced dough cradles a chocolate kiss, creating a festive treat that melts hearts and delights senses in one delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups (720 milliliters) all-purpose flour
- 1 egg
- ¼ cup (60 milliliters) softened butter (1 ¼ sticks)
- 48 unwrapped Hershey’s kisses (milk or white chocolate)
Spices and Seasonings:
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Sweeteners and Flavor Enhancers:
- ¼ cup (60 milliliters) firmly packed brown sugar
- ¼ cup (60 milliliters) molasses
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ cup (60 milliliters) granulated sugar (optional, for topping)
Instructions
- Prepare a comprehensive mixture of all-purpose flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and salt in a spacious mixing bowl. Set this aromatic dry blend to the side.
- Using an electric mixer, cream unsalted butter and dark brown sugar at medium speed until the mixture becomes light, airy, and well-incorporated. Introduce molasses, egg, and pure vanilla extract, blending thoroughly until a uniform consistency is achieved.
- Slowly incorporate the prepared dry ingredients into the wet mixture, mixing at low speed to create a smooth, cohesive dough. Shape the dough into a compact disk, encase it completely in plastic wrap, and refrigerate for 4 to 6 hours (or overnight) to enhance flavor development and improve texture.
- Heat the oven to 350°F (175°C). Remove chilled dough and form into uniform 1-inch (2.5 centimeters) diameter balls. Roll each ball generously in granulated sugar, then arrange them 2 inches (5 centimeters) apart on ungreased baking sheets.
- Bake the cookies for 8 to 10 minutes, watching for subtle browning around the cookie edges. Immediately after removing from the oven, gently press a Hershey’s Kiss chocolate into the center of each warm cookie.
- Transfer cookies to wire cooling racks, allowing them to cool completely and solidify. This ensures the cookies maintain their shape and prevent sticking.
- Store the finished gingerbread cookies in an airtight container, where they will remain fresh and delectable for up to 5 days.
Notes
- Capture holiday magic with these festive gingerbread cookies that melt in your mouth and sparkle with sweet Hershey kiss centers.
- Chill dough overnight to develop deeper, richer flavor profiles and ensure perfect cookie texture.
- Rolling cookies in sugar creates a delightful crackly exterior that adds extra crunch and sweetness.
- Pressing chocolate kisses immediately after baking allows them to slightly melt, creating a gorgeous glossy finish.
- Storing cookies in an airtight container helps maintain their soft texture and preserves their delectable spiced taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 195 kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg