Friday, December 11, 2015

gingerbread kisses

surprisingly, I am not a huge holiday baker. other than baking for coworkers or get togethers with friends, I usually don't bake for just stephen and myself. I have no willpower and would eat all the cookies myself so I just avoid it. however, I have been really craving gingerbread lately. it's not something I usually eat or crave so I decided to give in and try something new! these cookies were really good, with the taste of gingerbread but the texture of a soft cookie. let's be honest, hard gingerbread cookies are not good, no matter how festively they are decorated. these gingerbread cookies are the perfect cross between gingerbread taste and soft cookie texture. 

my friend siobhan hosted a sinterklaas party over the weekend and so I had a perfect excuse to make these gingerbread kisses. I froze the other half of the dough and will probably make them for our trip to the keys over the holiday. if you plan to make them, just a head's up that they require a minimum of 2 hours of chill time so don't wait until the last minute!


-3 c. whole wheat flour
-1 t. ginger
-1 t. cinnamon
-1/4 t. nutmeg
-1 t. baking soda
-1/4 t. salt
-3/4 c. butter, softened
-3/4 c. brown sugar
-1/2 c. molasses
-1 egg
-1 t. vanilla
-1/4 c. sugar
-about 60 hershey's kisses, unwrapped


1. mix the first six ingredients into a medium bowl.

2. in a large bowl, cream the softened butter and brown sugar. add the molasses, egg, and vanilla. blend until smooth.

3. slowly add the flour mixture into the liquid mixture, until combined. beat until fully combined and sticky.

4. refrigerate for a minimum of 2 hours, overnight is good too.

5. remove dough from refrigerator 20 minutes before baking. pour the granulated sugar into a shallow bowl and heat oven to 350 degrees.

6. roll batter into 1 inch balls and dip in the sugar before placing on a cookie sheet lined with parchment paper.

7. bake for 7-8 minutes and immediately press a hershey's kiss into the middle of the balls when they come out of the oven.

8. place on a cookie rack to cool. if you plan to travel with these cookies, allow them to cool for at least 30 minutes to be sure the chocolate doesn't smoosh. enjoy!

adapted from baking by rachel

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