Christmas isn’t complete without gingerbread in my book, and these cookies that I found over on Becky Bakes totally looked like they’d fit the bill. I’ve only made gingerbread from scratch once before so I was a bit hesitant about it at first, but thought why the hell not. Lord, I am so glad I went against my better judgement. This recipe is going down as my go to Christmas cookie!
Chocolate Kissed Gingerbread Cookies
(Adapted from Becky Bakes Recipe)
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 flavored Crisco, at room temperature
3/4 cup firmly packed dark brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. vanilla extract
Hershey chocolate drops
Whisk flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
Using a mixer, cream together Crisco and brown sugar 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.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar.
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 drop into the center of each cookie.
Remove to wire racks; cool completely.
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