Ingredients:
- 3 cups all-purpose flour
- 2¼ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¾ tsp ground nutmeg
- ½ tsp ground allspice
- ¾ cup salted sweet cream butter, softened
- ¾ cup light brown sugar
- ½ cup + 2 tbsp molasses
- 1 large egg
- 1½ tsp vanilla extract
- 30 Hershey’s Hugs kisses
- Sanding sugar for rolling
Instructions:
- Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, baking soda, nutmeg, and allspice. Set aside.
- In a separate bowl, beat the butter and brown sugar until creamy.
- Add the molasses, egg, and vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients and mix until a soft dough forms.
- Scoop about 1 tablespoon of dough, roll into balls, and coat each ball in sanding sugar.
- Place the dough balls on the baking sheet, spacing them apart.
- Bake for 8–10 minutes or until set and lightly cracked.
- Immediately press a Hershey’s Hugs kiss into the center of each cookie.
- Allow cookies to cool completely so the kiss firms up.
Notes:
- For a stronger ginger flavor, add an extra ½ teaspoon of ground ginger.
- Cookies stay soft when stored in an airtight container.
- Hershey’s Hugs can be replaced with Hershey’s Kisses or peppermint kisses.