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McCormick® White Chocolate Kissed Gingerbread Cookies

  • 30servings
  • 10minutes
  • 185calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups flour

  2. 2 teaspoons McCormick® Ground Ginger

  3. 1 teaspoon McCormick® Ground Cinnamon

  4. 1 teaspoon baking soda

  5. 1/4 teaspoon McCormick® Ground Nutmeg

  6. 1/4 teaspoon salt

  7. 3/4 cup butter, softened

  8. 3/4 cup firmly packed brown sugar

  9. 1/2 cup molasses

  10. 1 egg

  11. 1 teaspoon McCormick® Pure Vanilla Extract

  12. 1/4 cup granulated sugar

  13. 60 white and milk chocolate swirled kiss-shaped candies

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.

  3. 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.

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