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Gingerbread Kiss Cookies

Makes 40 - 45 cookies, depending on size

Ingredients
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup brown sugar, packed
  • 1/2 cup molasses
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Coarse sparkling sugar (regular granulated sugar can be substituted)
  • 1 bag chocolate striped Hershey Kisses, unwrapped (regular Hershey Kisses can be substituted)
Instructions
  1. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, beat the brown sugar and butter together until light and fluffy. Add in the molasses, egg, and vanilla extract and beat until well combined.
  3. Slowly add the dry ingredients and mix until incorporated.
  4. Cover with plastic wrap and refrigerate the dough for 30 to 60 minutes.
  5. Preheat oven to 350 degrees (F) and line 2 baking sheets with parchment paper.
  6. Form the chilled dough into small walnut-sized balls. Roll each ball in the coarse sparkling sugar then place on the prepared baking sheets.
  7. Bake for 8 to 10 minutes.
  8. Remove from the oven and place a Hershey Kiss into the center of the cookies. Cool on the baking sheet for 5 minutes then remove to a wire rack to cool completely before serving.