Chocolate Kissed Gingerbread Cookies


Chocolate Kissed Gingerbread Cookies

Servings:  Makes 5 dozen


3 cups flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 (1 1/2 sticks) softened butter
3/4 firmly packed brown sugar
1/2 molasses
1 egg
1/4 cup sugar
1 tsp pure vanilla extract
60 chocolate kisses



1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

2. Beat butter and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla – beat well.

3. Gradually beat in flour mixture on low speed until well mixed.

4. Press dough into a thick, flat, disk. Wrap in plastic wrap.

5. Refrigerate 4 hours or overnight.

6. Preheat oven to 350 degrees F.

7. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

8. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate kiss in the center of each cookie.