&#x2744 White Chocolate Kissed Gingerbread Cookies

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

Ingredients

  • 3 cups flour
  • 2 tsp Ginger
  • 1 tsp Cinnamon
  • 1 tsp baking soda
  • 1/4 tsp Nutmeg
  • 1/4 tsp salt
  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp McCormick® Pure Vanilla Extract
  • 60 white and milk chocolate swirled kiss-shaped candies
white-chocolate-kissed-gingerbread
Directions
  1. 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, egg and vanilla; beat 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°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on un-greased 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.
This recipe was provided by McCormick® and MyWebGrocer.

2 Responses to &#x2744 White Chocolate Kissed Gingerbread Cookies

  1. mabel kunkel 24/11/2012 at 8:22 pm

    Vary easy and tasty

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