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Gingerbread Cookies with a Chocolate Twist

Eggnog and gingerbread cookies are my favorite parts of the holiday season.  Unfortunately, most of my family does not share my personal tastes.  After searching online I found a Mccormick recipe for white chocolate gingerbread cookies.  I’ve previously had only bad luck with manufacturer recipes, but this recipe was relatively easy, made a large batch, and was delicious.

The ingredients needed to make these cookies are:

  • 60 White Chocolate Swirl Hershey Kiss Candies
  • 1 Egg
  • 1 tsp of vanilla extract
  • ½ cup molasses
  • 1 ½ sticks of softened butter
  • ¾ cup brown sugar
  • ¼ cup of sugar
  • 3 cups of flour
  • 1 tsp of baking soda
  • ¼ tsp of salt
  • ¼ tsp of nutmeg
  • 2 tsps of ginger
  • 1 tsp of cinnamon

Cooking Directions

First, butter and brown sugar in a large bowl using an electric mixer.  Continue mixing until the mixture is fluffy before adding the egg, molasses, and vanilla and mix well. Next, mix the remaining dry goods in a separate large bowl.  Once the dry goods are thoroughly mixed, slowly add it to the flour mixtures to the egg and butter mix using the electric mixture until dough is formed. 

Press the dough down into the bowl, wrap it in plastic, and refrigerate the mixture overnight.

The next day, preheat the oven to 350 degrees and while the oven heats create small, 1 inch, balls with the dough.  Roll each ball of dough in sugar until it is thoroughly coated and place the balls on an ungreased cookie sheet approximately 2 inches apart.

Bake the cookies for 8 minutes or until the edges become brown.  Once the cookies are finished, press the Hershey kisses into the center of each cookie immediately.