Dress up soft gingerbread cookies with white chocolate Kisses with milk chocolate swirls. A pretty, delicious addition to any holiday party or cookie swap.
It was love at first bite with this cookie. I popped one in my mouth while the cookie was still warm and the Kiss was a soft, melty puddle of creamy white chocolate – a perfect contrast to the soft, spicy cookie.
I adapted the recipe for high altitude baking. You’ll find the original recipe along with other delicious holiday cookie recipes on the McCormick website. Before I made the cookies, I was a little concerned about adding 2 teaspoons ground ginger, but went ahead and added it, and they were spiced just right.
The dough is easy to make, but it’s very sticky before the 4 hours in the fridge. After the long chill though, it’s the perfect consistency to form in to balls to roll in the sugar. I used sugar in the raw because we like the crunchy texture, but use granulated sugar if your prefer.
After eating the hot cookie with the melted chocolate, I couldn’t resist warming up a cookie in the microwave before I ate it. You’ll want to warm it up for a few seconds until the cookie part is hot but not the Kiss, then (if you can) wait for minute or two for the chocolate to start to melt. Bliss!
Ingredients
- 3 1/4 cups flour
- 2 teaspoons McCormick® Ginger, Ground
- 1 teaspoon McCormick® Cinnamon, Ground
- 3/4 teaspoon baking soda
- 1/4 teaspoon McCormick® Nutmeg, Ground
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/3 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/4 cup granulated sugar
- 60 white and milk chocolate swirled kiss-shaped candies
Directions
- 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.
Notes
adapted for high altitude from McCormick
Disclosure: This post is sponsored by McCormick, but all opinions expressed are always my own.
Today’s post is also week 12 of my 12 Weeks of Christmas Treats hosted by Brenda, Meal Planning Magic. Be sure and check out all of the fabulous treats the other 12 weeks of Christmas Treats bakers baked up for this week.
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Yes please! And thank you……..what a great combination-white chocolate and gingerbread. And the dough can be made ahead too-perfect! I think I just found an addition to the Christmas cookie tray this year.
Thank you Barbara!
Thanks Carol. It’ll be a great addition.
What a fantastic idea!
So pretty and wonderfully spicy! Those are lovely cookies.
Cheers,
Rosa
These are so pretty! Very distinctive. I’m always wishing we had Hersheys here!
Such pretty cookies! Sharing on google+ and Pinterest. =)
Happy Holidays!
This would make a good addition to any dessert table- so pretty!
The gingerbread cookies look so soft and moist and perfectly chewy and the kisses, are just the finishing great little touch!
What a delicious combination! They are cute as can be too.
I was at Target yesterday just a little overwhelmed at all the different kiss flavors they have out now! When did that happen? The last time I baked with kisses, they had one option: chocolate. My, how things have changed
I love that idea, Barbara! And not only the flavors, but how adorable they look.
Such a fun holiday update on the peanut butter chocolate kiss cookie!
Looove these!
Such a cute cookie!!! xo
I’m making these for the holidays.
Beautifully — Gorgeously Presented.
Yummmmmmmmmmmmmmmmmmmmmm.
Barbara: These sound and look great. I love those Hershey hugs and can’t wait to try these.
Barbara
On termine la semaine en beauté chez toi
Bises bon WE.
Valérie.
So pretty and festive. I love these holiday cookies.
I love gingerbread cookies, and you can’t go wrong adding a bit of white chocolate to anything. They sound so good with that melted kiss on top!
I love gingerbread cookies, but I bet the addition of the hugs really makes the flavor even better in the cookies! They look wonderful, Hugs, Terra
Gorgeous cookies Barbara! I am a sucker for molasses/gingerbread cookies and pairing them with chocolate (especially white chocolate) is down right heavenly. The Hugs look so pretty on top!
My thumbprints never look this pretty. Love the white and milk chocolate kisses in the middles..such a great contrast with the spicy gingerbread cookie and makes them look even prettier, if that’s possible. Wait until you see my ugly thumbprint cookies :>/
Thanks Lisa! Although I don’t think you’ve ever made anything ugly in your life.
These sound delicious and look so cute!
Made these yesterday. Packaged most of them up as gifts. The few that were leftover, my husband cannot stay away from – easy to make & delicious!!!
So glad you liked them. Thanks for taking the time to let me know. Merry Christmas!