Publisher Photo
Publisher Photo
Whether you call them kisses or hugs, these cookies show nothing but love when served warm from the oven. Typically made with a peanut butter dough, the ginger and spices in these thumbprints are a fun Christmastime spin on an all-time favorite. —
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 60 striped chocolate kisses, unwrapped

Directions

Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours.
Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes.
Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool. Yield: 5 dozen.
Originally published as Gingerbread Kisses in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p52

  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 60 striped chocolate kisses, unwrapped
  1. Cream butter and brown sugar until light and fluffy. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours.
  2. Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes.
  3. Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool. Yield: 5 dozen.
Originally published as Gingerbread Kisses in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p52

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