Soft gingerbread cookies dressed up 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 these White Chocolate Kissed Gingerbread Cookies. 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!
- 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
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.
adapted for high altitude from McCormick
Disclosure: This post is sponsored by McCormick, but all opinions expressed are always my own.