Soft, chewy and a tad spicy - everything you love about a ginger cookie - topped with a white chocolate striped candy kiss. A modern take on a retro favorite.
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2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
1/4 cup full flavor molasses
1 large Land O Lakes® Egg
1/2 teaspoon freshly grated lemon zest
White and milk chocolate striped candy kisses, unwrapped
1/4 cup turbinado sugar (coarse raw sugar)
1/4 cup crystallized ginger
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Combine flour, baking soda, ginger, cinnamon, salt, and cloves in medium bowl; set aside.
Combine sugar and butter in another bowl; beat until well mixed. Add molasses, egg, and lemon zest; continue beating until well mixed. Add flour mixture to butter mixture; beating until well combined.
Pulse 1 teaspoon turbinado sugar and 1/4 cup crystallized ginger in small food processor bowl fitted with metal blade until very finely ground. Combine with remaining turbinado sugar. Set aside.
Shape dough into 1-inch balls. Roll in ginger sugar mixture. Place 2 inches apart on prepared cookie sheets. Bake 8-10 minutes or until just set around edges. Remove from oven; place 1 chocolate striped candy kiss in center of each cookie. Cool before serving.
Explore reviews fromour online community
The cookies are delicious. They stayed moist and chewy. I did struggle with getting the crystallized ginger to reach a "finely ground" stage. I used my mini food processor first with poor results, then switched to my more powerful 7 cup food processor. I never completely ground the ginger. I ended up sifting the ginger sugar mixture to get rid of the large pieces of ginger.
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