Mccormick White Chocolate Kissed Gingerbread Cookies Recipes

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WHITE CHOCOLATE KISSED GINGERBREAD COOKIES RECIPE - (4.3/5)



White Chocolate Kissed Gingerbread Cookies Recipe - (4.3/5) image

Provided by dkanon

Number Of Ingredients 13

3 cups flour
2 teaspoons McCormick® Ginger, ground
1 teaspoon McCormick® Cinnamon, ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, ground
1/4 teaspoon salt
3/4 (1 1/2-sticks) cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract
1/4 cup granulated sugar
60 white and milk chocolate swirled kiss-shaped candies

Steps:

  • 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 un-greased 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.

WHITE CHOCOLATE KISSED GINGERBREAD COOKIES



White Chocolate Kissed Gingerbread Cookies image

recipe from McCormick -- takes a while for the chocolate to set again (the whole piece of chocolate will basically melt) so don't plan on taking these anywhere for a while after baking them! they're delicious for eating half-melted though! chill time (4+hrs) not included in the cook/prep times

Provided by ellie3763

Categories     Dessert

Time 40m

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 12

3 cups flour
2 teaspoons ginger, Ground
1 teaspoon cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
60 Hershey's Hugs chocolates

Steps:

  • Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
  • Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
  • Add molasses and egg; beat well.
  • Gradually beat in flour mixture on low speed until well mixed.
  • Chill 4 hours or overnight.
  • Preheat oven to 350°F
  • Shape dough into 1-inch balls. Roll in granulated sugar. 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.

Nutrition Facts : Calories 132.8, Fat 4.9, SaturatedFat 3, Cholesterol 19.2, Sodium 100.9, Carbohydrate 20.9, Fiber 0.4, Sugar 10.1, Protein 1.6

MCCORMICK® WHITE CHOCOLATE KISSED GINGERBREAD COOKIES



McCormick® White Chocolate Kissed Gingerbread Cookies image

This reinvented version of the favorite holiday cookie features a gingerbread cookie with a white and milk chocolate swirled kiss-shaped candy.

Provided by Allrecipes Member

Time 4h30m

Yield 30

Number Of Ingredients 13

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

Steps:

  • 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 degrees 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.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 25.6 g, Cholesterol 19.7 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 106.5 mg, Sugar 14.4 g

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