Nothing says holiday cheer quite like the aroma of fresh-baked gingerbread cookies wafting through your kitchen. These Gingerbread Cookies with Hershey’s Hug are the perfect blend of warm spices, soft texture, and delightful sweetness—all topped with a creamy Hershey’s Hug that adds just the right touch of chocolatey goodness. Whether you’re hosting a holiday party, baking with your kids, or simply indulging yourself, this recipe is sure to become a cherished favorite. Get ready to learn how to make these scrumptious treats from scratch!
Why You’ll Love This Gingerbread Cookies with Hershey’s Hug
This recipe is not only delicious but also packed with features that make it stand out. Here are just a few reasons why you’ll love making these cookies:
- Quick and Easy: With simple ingredients and straightforward steps, this recipe comes together in no time, making it perfect for busy bakers.
- Perfect for Beginners: If you’re new to baking, the clear instructions and forgiving nature of gingerbread cookies will give you confidence in the kitchen.
- Family-Friendly: Kids love to help decorate cookies! This recipe is a fantastic way to bond while creating tasty treats.
- Budget-Friendly: Using pantry staples means you can whip up a batch without breaking the bank.
- Versatile: Enjoy them for holidays, gift-giving, or simply as a delightful snack any time of year.
Ingredients You’ll Need
Before we dive into the baking, let’s gather our ingredients. Here’s what you’ll need to make these delightful Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 cup Hershey’s Hugs (for topping)
Ingredient Notes & Substitutions:
- Molasses: This is essential for that classic gingerbread flavor. If you don’t have molasses, you can substitute with honey or maple syrup, but expect a different taste and a slightly different texture.
- Spices: The combination of spices gives these cookies their signature gingerbread flavor. Feel free to adjust the spice levels according to your taste or even add a teaspoon of vanilla extract for added depth.
How to Make Gingerbread Cookies with Hershey’s Hug Step-By-Step
Ready to bake? Let’s go through the steps to create your Gingerbread Cookies with Hershey’s Hug!
- Preheat the Oven: Preheat your oven to 350°F (175°C). This step is crucial for even baking and achieving the perfect cookie texture.
- Pro Tip: Make sure your oven is fully preheated. An oven thermometer can help ensure accuracy.
- Prepare Dry Ingredients: In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until well combined.
- Pro Tip: Sifting the dry ingredients can help eliminate lumps and ensure even distribution of spices.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This will help incorporate air into the dough, making the cookies soft.
- Pro Tip: For the best results, make sure your butter is at room temperature—around 65-70°F.
- Add Molasses and Egg: Mix in the molasses and the egg until well combined. The molasses adds moisture and flavor, while the egg acts as a binder.
- Pro Tip: Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing to keep the cookies tender.
- Pro Tip: If the dough is too sticky, let it chill in the fridge for 30 minutes before rolling out.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on a lined baking sheet, spacing them apart to allow for spreading.
- Pro Tip: Dipping your hands in a little flour can make it easier to roll the dough without sticking.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes until the edges are set but the centers still look slightly soft.
- Pro Tip: Keep an eye on your cookies; they can go from perfect to overbaked quickly!
- Add Hershey’s Hug: Immediately after taking the cookies out of the oven, gently press a Hershey’s Hug into the center of each cookie. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Pro Tip: If the chocolate isn’t melting enough, you can place the cookies back in the oven for an additional minute.
Serving Suggestions
These Gingerbread Cookies with Hershey’s Hug are perfect for any occasion! Here are a few ideas to enhance your cookie experience:
Perfect Pairings
- Beverage: Enjoy them with a cup of warm spiced apple cider or hot cocoa for a cozy treat.
- 15-minute Side: Serve with a scoop of vanilla ice cream for an indulgent dessert.
Occasions
- Holiday Parties: These cookies make a festive addition to any holiday dessert table.
- Gift Giving: Pack them in a decorative tin for a heartwarming homemade gift.
Presentation Tips
- Decorate with icing or sprinkles for an extra festive touch.
- Serve on a beautiful platter and add a few cinnamon sticks for decoration.
Storage and Reheating Tips
Keep your cookies fresh and tasty with these storage tips:
Refrigerator
- Duration: Store in an airtight container for up to 1 week.
Freezer
- Packaging: Place cookies in a single layer in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.
- Thawing: Allow to thaw at room temperature for about 30 minutes before enjoying.
Reheating
- Method: Warm briefly in the microwave for about 10-15 seconds or in an oven set to 300°F until just warmed through.
Tips for Success
- Do’s:
- Do Chill the Dough: Chilling the dough can help avoid overly spread cookies.
- Do Use Fresh Spices: Ensure your spices are fresh for the best flavor.
- Don’ts:
- Don’t Skip the Cooling Step: Allow cookies to cool on the tray for a few minutes to prevent them from breaking.
- Don’t Overbake: Remove cookies when they still look slightly undercooked in the center.
Recipe Variations
Here are a few exciting twists on the classic Gingerbread Cookies:
- Make it Spicy: Add 1 teaspoon of red pepper flakes or crushed black pepper for a warm kick.
- Make it Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water).
- Toppings Galore: Instead of Hershey’s Hugs, try using white chocolate chips or caramel candies for a different flavor profile.
Frequently Asked Questions (FAQ)
Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking. Just remember to let it soften a bit at room temperature before rolling.
Q: My cookie dough is too sticky; what should I do?
A: If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. If it’s still too sticky, you can add a bit more flour, one tablespoon at a time.
Q: Can I freeze the cookies after baking?
A: Absolutely! Let them cool completely before freezing. They can be frozen for up to 3 months.
Q: How can I tell when the cookies are done?
A: The edges should be set while the centers look slightly soft. They will continue to cook a little while cooling on the baking sheet.
Q: How should I store the cookies to keep them fresh?
A: Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Gingerbread Cookies with Hershey's Hug
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened Make sure butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup molasses Essential for classic flavor; honey or maple syrup can be substituted.
- 1 large egg
Toppings
- 1 cup Hershey's Hugs For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until well combined.
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- Mix in the molasses and the egg until well combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Roll the dough into 1-inch balls and place them on a lined baking sheet, spacing them apart.
Baking
- Bake in the preheated oven for 8-10 minutes until the edges are set but the centers still look slightly soft.
- Immediately after taking the cookies out of the oven, gently press a Hershey's Hug into the center of each cookie. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.