Easy Gingerbread Kiss Cookies Food

GINGERBREAD KISS COOKIES

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper
• Using a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda until combined
• Using a standing mixer, beat together the butter and powder sugar until combined and fluffy
• Beat in the molasses until combined
• Beat in the egg and vanilla until combined
• Gradually beat in the dry ingredients until a dough forms
• Pour the white sanding sugar into a small bowl
• Using a mini ice cream scooper, scoop some dough out and roll into a ball
• Roll the dough into the white sanding sugar
• Repeat the steps 11 more times
• Place 12 cookie dough balls onto the first cookie sheet
• Bake in the oven for 8-10 minutes
• Remove from oven and allow to cool for a few minutes
• Place a hersey kiss into the center of the cookies
• Allow the cookies to cool for another 30 minutes before enjoying!

GINGERBREAD KISS COOKIES

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper
• In a large bowl, mix together your flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
• Using another bowl or stand mixer, beat together the brown sugar and butter until light and fluffy. Mix in the molasses, egg, and vanilla extract.
• Now, you will add in the dry ingredients gradually until the dough forms.
• Pour your sanding sugar into a bowl, and form small balls of cookie dough then roll them in the sanding sugar.
• Place the cookie dough balls on the prepared baking sheets, then bake for 8-10 minutes.
• Pull from the oven and allow them to cool for 2-3 minutes before adding a Hershey's kiss into the center.
• Allow them to cool completely before serving.

ULTIMATE EASY GINGERBREAD

Steps:

• Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
• Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
• Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
• Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
• Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.

EASY GINGERBREAD KISS COOKIES

Steps:

• Preheat your oven to 350 and line two cookie sheets with parchment paper.
• Whisk together flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda.
• Cream together the butter and brown sugar until fluffy.
• Beat in the molasses.
• Add in the egg and vanilla and mix together.
• Gradually combine dry ingredients with the wet, stirring until a dough forms.
• Place the white sanding sugar onto a small plate or in a bowl.
• Scoop about 1 1/2 tablespoons of dough out and roll into a ball.
• Roll each cookie dough ball into the white sanding sugar and place on the cookie sheet about 2 inches apart.
• Bake cookies for 8-10 minutes.
• Remove cookies from oven and allow to cool on the counter for 5 minutes.
• Press a Hershey kiss into the center of each cookie.
• Cool for an additional 30 minutes before serving!

GINGERBREAD GEMS

Steps:

• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
• Using a stand mixer, cream the butter and sugar together on medium speed until light and fluffy. Add the molasses, egg, and vanilla extract. Continue mixing, scraping down the sides of the bowl occasionally, until well incorporated
• With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Dump the dough onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate for 4 hours, or overnight.
• Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
• Shape the chilled dough into 1 1/2-inch balls and roll each in a bowl of sugar. Place the sugar coated dough balls about 2 inches apart on the prepared cookie sheets.
• Bake for 8 minutes. Remove from the oven and immediately press a HERSHEY'S Milk Chocolate Holiday KISS into the center of each cookie.
• Leave the cookies on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

SOFT GINGERBREAD COOKIES

Steps:

• In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

GINGERBREAD COOKIES

Steps:

• Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
• Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
• Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
• Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
• Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
• Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
• Frost or decorate cooled gingerbread cookies as desired.

BEST-EVER CHEWY GINGERBREAD COOKIES

Steps:

• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.