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White Chocolate Kissed Gingerbread Cookies

Cook Time8 mins
Total Time8 mins
Course: Cookies
Servings: 24 cookies
Author: Barbara Schieving

Ingredients

  • 3 ¼ cups flour
  • 2 teaspoons McCormick® Ginger Ground
  • 1 teaspoon McCormick® Cinnamon Ground
  • ¾ teaspoon baking soda
  • ¼ teaspoon McCormick® Nutmeg Ground
  • ¼ teaspoon salt
  • ¾ cup 1 ½ sticks unsalted butter, softened
  • cup firmly packed brown sugar
  • ½ cup molasses
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • ¼ cup granulated sugar
  • 60 white and milk chocolate swirled kiss-shaped candies

Instructions

  • 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