Gingerbread Peppermint Kiss Cookies Food

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.

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
• 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 PEPPERMINT KISS COOKIES

Steps:

• Beat the butter, mix and egg. Beat well. Scoop out 1 T of dough, roll it into a ball with your hands, roll the ball of dough into the sugar. Place on cookie sheet. Press one Peppermint Kiss into the center of the ball. Repeat until all dough is used. Bake in a 350 oven 10 minutes or until cookie is set and peppermint kiss is soft. Remove from oven and let rest. Store at room temperature, covered.

PEPPERMINT CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

THE MOST WONDERFUL GINGERBREAD COOKIES

Steps:

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• After cookies are cool you may decorate them any way you like.
• I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

GINGERBREAD PEPPERMINT PINWHEELS

Steps:

• For the gingerbread dough, in a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, cinnamon, baking soda and cloves; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., For peppermint dough, in a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in peppermint candies. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., On a baking sheet, roll 1 portion of gingerbread dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Roll 1 portion of peppermint dough between 2 sheets of waxed paper into a 10x8-in. rectangle. Remove top sheet of waxed paper; invert over gingerbread dough. Refrigerate 30 minutes. Remove waxed paper. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with the remaining dough. Refrigerate 2 hours or until firm., Preheat oven to 375°. Unwrap dough and cut crosswise into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

GINGERBREAD KISS COOKIES

Steps:

• Using a medium size mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg and ground allspice. Set it aside.
• Using a stand mixer, or a large mixing bowl and a handheld mixer on medium-high speed, cream the softened butter for 30 second to 1 minute.
• Add brown sugar and continue mixing on medium-high for 1 minute.
• Add the molasses, egg and vanilla. Mix just until well incorporated.
• Add flour mixture and mix just until combined.
• Cover and refrigerate for 30 minutes.
• Just before removing the dough from the refrigerator, preheat the oven to 350*. Line a baking sheet with parchment paper and set it aside.
• Using a 1 ½ tablespoon cookie scoop, scoop out the cookie dough. Roll the dough into a ball.
• Coat the dough ball in the sanding sugar and place the coated dough ball on the cookie sheet. Place the dough balls 2 inches apart.
• Bake for 8 to 10 minutes.
• Remove the cookies from the oven and allow the cookies to rest on the cookie sheet for about 2 minutes. Press the unwrapped kiss in the center of the cookie. Allow the cookies to cool for another 5 minutes before transferring the cookies to a cooling rack to continue to cool completely.