Soft Gingerbread Kiss Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 cups all-purpose flour (240g)
02 -
1½ teaspoons ground ginger
03 -
1 teaspoon ground cinnamon
04 -
½ teaspoon baking soda
05 -
¼ teaspoon salt
06 -
½ cup unsalted butter, softened to room temperature (113g)
07 -
½ cup packed brown sugar (100g)
08 -
¼ cup unsulphured molasses (60g)
09 -
1 large egg
10 -
½ teaspoon pure vanilla extract
→ For Rolling and Topping
11 -
½ cup granulated sugar for coating (100g)
12 -
38 Hershey's Kisses chocolates, unwrapped
# Instructions:
01 -
Heat your oven to 350°F. Cover your baking sheets with either parchment paper or silicone mats so the cookies won't stick.
02 -
Grab a small bowl and whisk together your flour, ginger, cinnamon, baking soda, and salt. Once combined, set this mixture aside for now.
03 -
In your stand mixer with the paddle attached (or using a hand mixer), beat the softened butter and brown sugar together until the mixture becomes pale and fluffy.
04 -
Pour in the molasses, crack in the egg, and add the vanilla extract. Mix just until everything comes together nicely. Make sure to scrape down the sides of your bowl so nothing gets left behind.
05 -
Dump all of your flour mixture into the bowl at once. Mix on low speed just until the dough forms. You'll notice the dough is soft but shouldn't be sticky to the touch.
06 -
Using a 1-tablespoon cookie scoop, portion out the dough. Roll each scoop into a ball, then roll it through the granulated sugar to coat completely. Place the sugar-coated balls on your prepared baking sheets, leaving space between them.
07 -
Bake the cookies for 8 minutes. As soon as they come out of the oven, gently press a Hershey's Kiss into the center of each warm cookie. Transfer to a wire rack and let them cool completely before digging in.
# Notes:
01 -
For the best results, weigh your ingredients with a kitchen scale rather than using measuring cups, as volume measurements can be inconsistent.
02 -
If you're using salted butter instead of unsalted, skip the ¼ teaspoon of salt called for in the recipe.
03 -
These cookies stay fresh in an airtight container at room temperature for up to 5 days.
04 -
If you use a different size cookie scoop, you'll need to adjust the baking time accordingly - smaller cookies bake faster, larger ones need more time.