Hershey Kiss Gingerbread Cookies

Rating: 5
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: about 4 dozen cookies
Chewy gingerbread blossom cookies rolled in sugar with chocolate Hershey kiss centers.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• about 48 Hershey's kisses, unwrapped (milk or white chocolate)

Instructions

1. In a large bowl whisk together flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
2. In a separate large mixing bowl beat butter and brown sugar together with an electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well.
3. On low speed gradually beat in the flour mixture until well mixed. Press dough into a flat disk, wrap in plastic and refrigerate 4 hours or overnight.
4. Preheat oven to 350°F. Shape dough into 1-inch balls, roll in granulated or coarse sugar to coat and place 2 inches apart on ungreased baking sheets.
5. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove from oven and immediately press a Hershey kiss into the center of each cookie.
6. Remove to wire racks and cool completely. Store in an airtight container up to 5 days.

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