Gingerbread Kiss Cookies

 Ingredients:

    3 cups all-purpose flour
    2¼ tsp ground 

 ginger
1 tsp ground cinnamon
1 tsp baking soda
¾ tsp ground nutmeg
½ tsp ground allspice
¾ cup salted sweet cream
 butter, softened
¾ cup light brown

     sugar
    ½ cup + 2 tbsp molasses
    1 large egg
    1½ tsp vanilla extract
    30 Hershey’s Hugs kisses
    Sanding sugar for rolling

Instructions:


    Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
    In a bowl, whisk together flour, ginger, cinnamon, baking soda, nutmeg, and allspice. Set aside.
    In a separate bowl, beat the butter and brown sugar until creamy.
    Add the molasses, egg, and vanilla extract. Mix until fully combined.
    Gradually add the dry ingredients and mix until a soft dough forms.
    Scoop about 1 tablespoon of dough, roll into balls, and coat each ball in sanding sugar.
    Place the dough balls on the baking sheet, spacing them apart.
    Bake for 8–10 minutes or until set and lightly cracked.
    Immediately press a Hershey’s Hugs kiss into the center of each cookie.
    Allow cookies to cool completely so the kiss firms up.

Notes:

    For a stronger ginger flavor, add an extra ½ teaspoon of ground ginger.
    Cookies stay soft when stored in an airtight container.
    Hershey’s Hugs can be replaced with Hershey’s Kisses or peppermint kisses.