Hershey Kiss Gingerbread Cookies

By Nanadi-2

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 48 about 48 Hershey's kisses, unwrapped (milk or white chocolate)

Details

Servings 4
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

In a large bowl whisk together flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
In a separate large mixing bowl beat butter and brown sugar together with an electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well.
On low speed gradually beat in the flour mixture until well mixed. Press dough into a flat disk, wrap in plastic and refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls, roll in granulated or coarse sugar to coat and place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove from oven and immediately press a Hershey kiss into the center of each cookie.
Remove to wire racks and cool completely. Store in an airtight container up to 5 days.