Holiday Gingerbread Chocolates (Print Version)
# Ingredients:
01 -
3/4 cup of butter, unsalted, at room temperature.
02 -
Packed 3/4 cup of light brown sugar.
03 -
A half cup of molasses.
04 -
1 egg, large in size.
05 -
3 cups of regular flour.
06 -
2 teaspoons of ground ginger spice.
07 -
Cinnamon, 1 teaspoon.
08 -
1/2 teaspoon nutmeg, ground.
09 -
Allspice, 1/2 teaspoon.
10 -
A half teaspoon of coarse kosher salt.
11 -
Baking soda, 1 teaspoon.
12 -
1 teaspoon of vanilla extract (natural).
13 -
White sugar crystals for coating.
14 -
One bag of striped chocolate kisses by Hershey.
# Instructions:
01 -
Set your oven to 350°F to warm up.
02 -
Use parchment sheets to cover your baking trays.
03 -
In a bowl, stir flour together with cinnamon, ginger, salt, nutmeg, and baking soda.
04 -
Whip the butter and brown sugar together until creamy and light.
05 -
Pour in the molasses, crack the egg, and stir in the vanilla.
06 -
Slowly blend the dry mixture into the wet ingredients until it's all combined.
07 -
Shape small balls from the dough using your hands.
08 -
Coat the dough balls by rolling them in sanding sugar.
09 -
Put them in the oven and cook for 8-10 minutes.
10 -
Let the cookies cool down for 2-3 minutes on the tray.
11 -
Gently push one Hershey’s Kiss into each warm cookie center.
12 -
Let everything cool off completely before eating or storing.
# Notes:
01 -
Great choice for holiday baking swaps.
02 -
Freezing ahead works perfectly.
03 -
The dough’s good if chilled overnight.
04 -
A festive tradition for Christmas.
05 -
Little ones enjoy adding the chocolate kisses.