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Instructions. Preheat oven to 350 degrees and line two baking sheets with parchment paper. Using a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda until combined. Using a standing mixer, beat together the butter and powder sugar until combined and fluffy. Beat in the molasses until combined.
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Preheat and Prep for Baking. Preheat your oven and line your baking sheets with parchment paper. In a small bowl, add the sugar. Roll the dough into balls, then roll the ball in the sugar and place on baking sheet. Bake and Add the Kisses. 2Bake the cookies for 8-10 minutes, until the edges are just setting.
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Prepare baking sheet with silicone baking mat or parchment paper. Shape dough into 1" balls, roll in sugar and space 2" apart on prepared baking sheet. Bake for 8-10 minutes. Immediately press an unwrapped chocolate kiss into each cookie. Transfer to a wire rack to cool completely. Store in a covered container.
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15 mins. Cook: 10 mins. Preheat oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl, mix together your flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt. Using another bowl or stand mixer, beat together the brown sugar and butter until light and fluffy.
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Gingerbread Kiss Cookies Yield: 3-4 dozen cookies Ingredients: 3 cups all-purpose flour 2 teaspoons ground ginger 1 and 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (12 tablespoons) unsalted butter, room temperature 3/4 cup packed dark brown sugar
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How To Make Gingerbread Kiss Cookies. Preheat the oven to 350°F/180°C, and line 3 cookie sheets with parchment paper or Silpat silicone mats. Combine Dry Ingredients: In a large mixing bowl, combine the flour with baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
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Whisk together flour, ground ginger, cinnamon, all spice, baking soda and salt in a separate bowl. Slowly add dry ingredients to the creamed mixture, beating until incorporated. Roll into 24 1″ balls. Roll each of these cookie dough balls into a bowl of granulated sugar and place on a cookie sheet several inches apart.
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Preheat your oven to 350 and line two cookie sheets with parchment paper. Whisk together flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda. Cream together the butter and brown sugar until fluffy. Beat in the molasses.
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Set aside. Beat together the butter and brown sugar in large bowl attached to a stand mixer on medium speed until light and fluffy, about 2 minutes. Add molasses, egg and vanilla, mix. Gradually beat in flour mixture on low speed until well mixed. Cover the bowl in plastic wrap and refrigerate at least 4 hours.
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Gingerbread Kiss Cookies are spice-filled cookies topped with a white chocolate Hershey Kiss. Soft on the inside and a bit crunchy on the outside, Santa will be thrilled to find these on his cookie plate. Recipe created by Cinnamon & Sugar for EVERGREEN WISHES AT MOONGLOW by Deborah Garner.
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Coat the dough ball in the sanding sugar and place the coated dough ball on the cookie sheet. Place the dough balls 2 inches apart. Bake for 8 to 10 minutes. Remove the cookies from the oven and allow the cookies to rest on the cookie sheet for about 2 minutes. Press the unwrapped kiss in the center of the cookie.
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In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours. Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes.
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STEP TWO: Using a stand mixer, or a large bowl and a handheld electric mixer on medium-high speed, cream the softened butter for 30 seconds to 1 minute. STEP THREE: Add brown sugar and continue mixing on medium-high for one minute. STEP FOUR: Add the molasses, egg, and vanilla. Mix just until well incorporated.
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Instructions. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda and salt. Set aside. In a stand mixer, using paddle attachment; cream together the brown sugar and butter. Add molasses, egg and vanilla, mixing until just combined. With the mixer on slow, add the flour mixture until combined.
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Instructions. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, baking soda, salt, ginger, nutmeg, and allspice; set aside. Using a stand mixer fitted with a whisk or paddle attachment, beat together the butter and brown sugar until light and fluffy.
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Gingerbread Gems (or Gingerbread KISS Cookies) with ginger, cinnamon, and molasses are thumbprint cookies bedecked with a HERSHEY'S milk chocolate KISS in the center. 3.91 from 11 votes. PRINT RECIPE PIN RECIPE RATE SAVE Saved! Prep Time 20 minutes mins. Cook Time 8 minutes mins.