Last night I felt the need to make bake something December-ey and holiday-ey (not real words, I know) so I asked for suggestions over on my Cozycakes Facebook page. A sweet follower who is such a supportive gal with only kind words for others asked if I had a “no roll gingerbread cookie” recipe. I decided that was the perfect December-ey treat to bake up.
I’ve made these before, but my memory wasn’t serving me well and I couldn’t be sure that this recipe was a keeper. So before I shared the recipe with reader Kathleen, I tested them out today with Munchie. We voted and it’s a keeper!
This is a recipe from McCormick. You know, the vanilla extract peeps. I wanted to share a gingerbread recipe that was 1) classic and 2) versatile. Not always easy to find. This is a Gingerbread Cookie. Really, it is. Has that deep molasses flavor and slightly chewy texture. We topped them with Hershey’s Hugs Kisses and Munchie chose to add a few Hersey’s Candy Cane Kisses in the mix, too. Feel free to skip the candy and just enjoy them in their traditional glory. But when you bite into the candy kiss when the cookie is still warm? YUM. Melty chocolatey and chewy cookie goodness occurs.
Hope this fits the bill, Kathleen! ♥
Kissed Gingerbread Cookies
(Recipe courtesy of McCormick)
- •3 cups flour
- •2 teaspoons ground ginger
- •1 teaspoon cinnamon
- •1 teaspoon baking soda
- •1/4 teaspoon freshly grated nutmeg
- •1/4 teaspoon salt
- •3/4 cup (1½ sticks) butter, softened
- •3/4 cup firmly packed brown sugar
- •1/2 cup molasses (I used dark, black strap)
- •1 egg
- •1 teaspoon vanilla
- •1/4 cup granulated sugar (we also used shimmery sugar crystals)
- •white and milk chocolate swirled kiss-shaped candies (we used Hershey's Hugs and Candy Cane Kisses)
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.