Gingerbread Cookies (White Chocolate Kissed)

Step 1

In a large bowl, mix 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Keep aside.

Step 2

With a paddle attachment, beat 3/4 cup unsalted butter and 3/4 cup brown sugar on medium speed (KitchenAid setting 4) until light and fluffy.

Step 3

Add 1/2 cup molasses, 1 egg, and 1 teaspoon pure vanilla extract; mix well. Scrape down sides with a spatula as needed.

Step 4

Slowly add in the flour mixture on low speed (KitchenAid setting 2) until fully incorporated.

Step 5

Press dough into a thick flat disk and wrap (air-tight) in a plastic wrap. Refrigerate for 4 hours or overnight.

Tip: you can prepare the dough in advance and freeze; thaw the night before when ready to bake.

Step 6

When ready to bake, preheat the oven to 350F.

Step 7

Scoop a spoonful of dough - approximately 1-inch diameter - and roll into a tight ball. Coat the ball with sugar by rolling in a bowl of granulated sugar. Place on ungreased baking trays spaced 2-inches apart.

Tip: you can use a tablespoon measuring spoon to scoop the dough.

Step 8

Bake for 8-10 minutes. While the cookies are baking, unwrap an equivalent amount of white and milk chocolate Hershey's Hugs. You know your cookies are ready when the edges begin to brown. Once you remove the cookies from the oven, immediately press a Hershey's Hugs into the centre of each cookie. Place cookies on cooling rack; cool completely. Repeat Steps 7 & 8 as needed.

Option to omit Hershey's Hugs for plain gingerbread cookies with a sugar coating only.

Step 9

Enjoy! Store cookies in an air-tight container for up to 5 days.

Note: recipe inspired by ClubHouse