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 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.

GINGERBREAD KISSES

Steps:

• Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours., Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes., Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.

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.