Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground allspice
Wet Ingredients
- ¾ cup salted sweet cream butter, softened
- ¾ cup light brown sugar, packed
- ½ cup + 2 tablespoons molasses
- 1 large egg
- 1½ teaspoons vanilla extract
Topping
- 30 Hershey’s Hugs kisses, unwrapped
- Sanding sugar for coating the cookie dough balls
Instructions
- Mix Dry Ingredients: Using a medium-sized mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and ground allspice. Set the mixture aside for later use.
- Cream Butter: In a stand mixer or large bowl with a handheld mixer, cream the softened salted butter on medium-high speed for 30 seconds to 1 minute until smooth and fluffy.
- Add Brown Sugar: Gradually add the packed light brown sugar to the creamed butter and continue mixing on medium-high speed for another minute to combine thoroughly.
- Incorporate Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Mix just until all ingredients are well incorporated, taking care not to overmix.
- Combine Dry and Wet Mixtures: Add the flour mixture to the wet ingredients and mix just until combined to form the cookie dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, facilitating easier handling and better texture.
- Preheat Oven and Prepare Baking Sheet: Just before removing the dough from the refrigerator, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Scoop and Shape Dough: Using a 1½ tablespoon cookie scoop, portion the dough and roll each scoop into a ball using your hands.
- Coat with Sanding Sugar: Roll each dough ball in sanding sugar until fully coated, then place them on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are set but still soft in the center.
- Add Hershey’s Hugs: Remove the cookies from the oven and let them rest on the baking sheet for about 2 minutes. Immediately press one unwrapped Hershey’s Hug kiss into the center of each cookie to allow it to soften and adhere.
- Cool Completely: Allow the cookies to cool for an additional 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Be sure to soften the butter to room temperature for easier creaming and smoother dough.
- Chilling the dough helps prevent excessive spreading and improves cookie texture.
- Sanding sugar adds a delightful sparkle and a slight crunch to the cookies; substitute with granulated sugar if unavailable.
- You can substitute Hershey’s Hugs with any similar chocolate or candy kiss if preferred.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
