Gingerbread kiss cookies
Units
Temperature
Servings
Ingredients
- 170 g unsalted butter, softened rounded
- 150 g light brown sugar rounded
- 170 g molasses rounded
- 50 g whole egg, 1 large egg rounded
- 360 g plain flour rounded
- 4 g ground ginger rounded
- 2.5 g ground cinnamon rounded
- 1 g ground nutmeg rounded
- 1 g ground allspice rounded
- 3 g fine salt rounded
- 5 g baking soda rounded
- 5 ml vanilla extract rounded
- 100 g white sanding sugar rounded
- 120 g striped chocolate kisses, 24 pieces, unwrapped rounded
Method
Method
- Heat the oven to 175°C and line two trays. Whisk flour, ginger, cinnamon, nutmeg, allspice, baking soda and salt.
- Beat brown sugar and butter until fluffy. Beat in molasses, egg and vanilla.
- Add the dry ingredients gradually until a soft dough forms. Shape 24 small balls and roll in sanding sugar.
- Space on the trays and bake for 8 to 10 minutes until set at the edges.
- Cool for 2 to 3 minutes, then press one unwrapped chocolate kiss into each centre. Cool completely without disturbing the softened chocolate.
Notes
- Unwrap the chocolates before baking so they can be pressed in promptly.
- The chocolate will soften from residual heat; leave the cookies still until it firms again.
- Contains dairy, egg and wheat and may contain soy.