White Chocolate Kissed Gingerbread Cookies Recipe 435

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WHITE CHOCOLATE KISSED GINGERBREAD COOKIES



White Chocolate Kissed Gingerbread Cookies image

Provided by Barbara Schieving

Categories     Cookies

Time 8m

Number Of Ingredients 13

3 1/4 cups flour
2 teaspoons McCormick® Ginger (Ground)
1 teaspoon McCormick® Cinnamon (Ground)
3/4 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg (Ground)
1/4 teaspoon salt
3/4 cup 1 1/2 sticks unsalted butter, softened
2/3 cup firmly packed brown sugar
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 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.

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.

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  • 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 (180°C). Shape dough into 1-inch (2 ½-cm) balls. Roll in granulated sugar to coat. Place 2 inches (5-cm) 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.
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