Soft Gingerbread Kiss Cookies
Soft and spiced gingerbread cookies rolled in sugar and topped with a chocolate kiss, perfect for a quick and delightful dessert in under 30 minutes.
Equipment
- 1 stand mixer or hand mixer
- 1 baking sheets
- 1 parchment paper or silicone baking mats
- 1 1-tablespoon cookie scoop
- 1 small mixing bowl
- 1 whisk
- 1 wire cooling rack
Ingredients
- 2 cups all-purpose flour 240g
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ½ cup packed brown sugar 100g
- ¼ cup unsulphured molasses 60g
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ cup granulated sugar for coating 100g
- 38 Hershey's Kisses chocolates unwrapped
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together flour, ginger, cinnamon, baking soda, and salt; set aside.
- Cream butter and brown sugar in a mixer until pale and fluffy.
- Add molasses, egg, and vanilla extract; mix until combined, scraping bowl sides as needed.
- Gradually add flour mixture and mix on low speed until soft dough forms.
- Scoop dough with a 1-tablespoon scoop, roll into balls, then coat each in granulated sugar.
- Place sugar-coated balls spaced apart on baking sheets.
- Bake for 8 minutes until edges are set.
- Immediately press a Hershey's Kiss into the center of each warm cookie.
- Transfer cookies to wire rack and cool completely before serving.
Notes
- Weighing ingredients improves accuracy over cups.
- Use unsalted butter; omit salt if using salted butter.
- Store cookies in an airtight container up to 5 days at room temperature.
- Adjust baking time if changing cookie scoop size.