Soft and chewy gingerbread cookies stuffed with a Hershey Kiss. So easy to make, and your house will smell like Christmas while they are baking!
Originally posted in 2015.
Yay! It’s day 2 in the 12 Days of Christmas Cookie series here on Something Swanky. And you guys. I just adore cookies. #Fact. My mom and my grandma are two of the best cookie bakers on the planet, so I was raised with lots of really great cookies, especially during the holidays. Which is part of the reason I decided to go on this crazy cookie marathon– I wanted to share something I love so much this time of year with all of you!
So. These cookies are a classic Christmas cookie (in our house) with a little twist. We always make these blossom cookies with peanut butter. You probably do too, right? Well, I did a little switcheroo here and used soft, pillow-y gingerbread cookies as the base instead of peanut butter cookies.
I know. I felt a little kooky not using peanut butter. But seriously. These turned out AMAZING.
am hopelessly addicted to love the chocolate covered gingerbread cookies you can buy in stores this time of year, and so I knew that plopping a big Hershey Kiss down right in the middle of these cookies would create the perfect flavor combo.
The subtle spice and the rich molasses in the cookies pairs perfectly with the sweet milk chocolate.
Also: crackly tops + rolled in sugar = everything a holiday cookie should be. Am I right??
I think these cookies are just so much fun. They bring together two classic Christmas cookies in an unexpected way for a surprising treat that every neighbor and friend will be thrilled to have on their plates this year.
If you make these cookies, be sure to let me know! Tag me on Instagram @somethingswanky and hashtag using #swankychristmascookies so I can see all the cookie goodness you have going on in your kitchens this season :)
- 3/4 cup butter, cold
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Additional sugar for coating
- 27 Hershey Kisses, unwrapped
Preheat oven to 350ºF.
Beat together the butter and sugar until creamy and smooth. Mix in the egg and molasses.
In a separate bowl, mix together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry mixture to the wet and mix until combined.
Scoop two tablespoons of dough and form into a ball. Roll ball in the additional sugar and place on an ungreased cookie sheet.
Bake cookies for 9 minutes. Immediately press a Hershey Kiss into each cookie straight out of the oven. Allow to cool completely (it will take a few hours for chocolate to firm up) before serving or packing.
Turn your Cookies into Reindeer!
Watch this video to see how:
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