Soft gingery cookies with a fudgy middle will have you reaching for one after another.
I was inspired by a recipe I saw online, but it used clear sprinkles. I thought red and green would be more seasonal, although clear would be pretty for New Year's Day.
3/4 cup Unsalted sweet cream butter, softened
3/4 cup Light brown sugar
1/2 cup Molasses
1 Egg
3 cups Flour
2 teaspoons Ground ginger
1 teaspoon Cinnamon
2 teaspoons Ground nutmeg
1/2 teaspoon Allspice
1/2 teaspoon Kosher salt
1 teaspoon Baking soda
1 teaspoon Vanilla extract
Sugar sprinkles
Hershey Kisses
- In a large bowl, mix flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
In a mixer, beat the brown sugar and butter until light and fluffy. Add the molasses, egg, and vanilla extract and mix until well blended.
Gradually add the dry mixture to the mixing bowl a little at a time. Batter will be thick.
Place balls on baking sheets covered with parchment paper.
Cool on baking rack before storing.
I've seen some recipes that direct you to add the kiss after baking. It would insure a solid Kiss as opposed to soft, melty Kiss. So, whatever floats your boat. Also, the tips of the Hugs turned brown on mine from baking, so for pristine white Kisses, add them after the bake.