Description
Soft, chewy gingerbread cookies topped with melted chocolate kisses, perfect for holiday gifting and gatherings.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- Hershey’s Kisses or similar chocolate candies
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- In a mixing bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Stir until well mixed. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and molasses to the butter mixture and mix until smooth.
- Gradually add the flour mixture to the wet ingredients and mix until the dough comes together.
- Roll the dough into small balls, about one inch in diameter, and roll them in granulated sugar. Place on prepared baking sheets, spaced about two inches apart.
- Bake for 8-10 minutes, until edges are set but centers are still soft.
- Press a Hershey’s Kiss into the center of each cookie immediately after removing from the oven. Let cool on baking sheets before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg