These soft and chewy gingerbread cookies topped with a sweet Hershey’s kiss are so easy to make and your house will smell like Christmas while baking them! The perfect addition to your holiday cookie tray, Enjoy!
Course: Dessert
Cuisine: American
Servings: 30cookies
Ingredients
3c.all-purpose flour
1tsp.baking soda
1/2tsp.salt
2tsp.ground ginger
1tsp.ground cinnamon
1/2tsp.ground nutmeg
1/2tsp.ground allspice
3/4c.unsalted buttersoftened
3/4c.brown sugarpacked
1/2c.molasses
1lg. egg
1tsp.vanilla extract
1c.turbinado cane sugar for rolling
1bag striped Hershey’s kisses
Instructions
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, baking soda, salt, ginger, nutmeg, and allspice; set aside.
Using a stand mixer fitted with a whisk or paddle attachment, beat together the butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla, beat until combined.
Gradually add the dry ingredients to the wet ingredients, beating until a dough forms.
Pour the turbinado sugar into a bowl. Using a cookie scoop, scoop 1½ tablespoons of cookie dough and roll into a ball. Roll each cookie dough ball in turbinado sugar and place on prepared cookie sheets.
Bake for 8-10 minutes. Remove from the oven and allow the cookies to cool for 2-3 minutes before adding a Hershey’s kiss into the center of each cookie. Allow cookies to cool completely before serving.