Gingerbread Cookies with Hershey's Hug
These Gingerbread Cookies with Hershey's Hug are the perfect blend of warm spices, soft texture, and delightful sweetness, topped with creamy chocolatey goodness.
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.
Notes
Store in an airtight container for up to 1 week. For longer storage, cookies can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 75mgSugar: 8g
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