desserts

White Chocolate Kissed Gingerbread Cookies

This reinvented version of the favourite holiday cookie features a gingerbread cookie with a white and milk chocolate swirled kiss-shaped candy.
20 min
PREP TIME
10 min
COOK TIME
175
CALORIES
13
INGREDIENTS
30
Servings

INGREDIENTS

  • 3 cups (750 ml) flour
  • 2 tsps (10 ml) Ginger, Ground
  • 1 tsp (5 ml) Ground Cinnamon
  • 1 tsp (5 ml) baking soda
  • 1/4 tsp (1 ml) Ground Nutmeg
  • 1/4 tsp (1 ml) salt
  • 3/4 cup (1 1/2 sticks) (170g) butter softened
  • 3/4 cup (175 ml) firmly packed brown sugar
  • 1/2 cup (125 ml) molasses
  • 1 egg
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/4 cup (60 ml) granulated sugar
  • 60 white and milk chocolate swirled kiss-shaped candies

Preparation

  • 1 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.
  • 2 Preheat oven to 350°F (180°C). Shape dough into 1-inch (2 ½-cm) balls. Roll in granulated sugar to coat. Place 2 inches (5-cm) apart on ungreased baking sheets.
  • 3 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.

NUTRITION INFORMATION

(per Serving)

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