Gingerbread Kiss Cookies
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Gingerbread Kiss Cookies
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Gingerbread Kiss Cookies are chewy molasses cookies made with holiday spices and creamy candy kiss center. The best new Christmas Cookie!
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Ingredients
- 6 tablespoons butter softened, unsalted
- 6 tablespoons brown sugar , packed
- 1 large egg yolk
- 1/4 cup molasses
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sugar
- 30 chocolate kisses striped
Instructions
- Add butter and brown sugar to your stand mixer on medium speed until fluffy, about 1 minute.
- Add in the egg and molasses until smooth.
- Sift together flour, baking soda, salt, ground ginger, cinnamon and ground nutmeg then add to the stand mixer on the lowest speed setting.
- Cover and refrigerate batter for at least 2 hours (preferably overnight).
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- Add sugar to a small bowl and unwrap the chocolate kisses and place onto a plate
- Roll into 1-inch balls and roll in bowl of sugar.
- Place onto baking sheet 1 inch apart and bake for 8-10 minutes.
- Right when the cookies come out of the oven press the kisses into the center of each cookie and press down gently.
- Let cookie sit for 5 minutes before removing from baking sheet.
Nutrition Information
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Calories
98kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
14mg
(5%)
Sodium
44mg
(2%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
79IU
(2%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30servings
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 44mg | 2% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 79IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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