Chai-Spiced Gingerbread Kiss Cookies

Here's what you need


3/4 cups unsalted butter, softened (1 1/2 sticks)

3/4 cups light brown sugar, packed

2 large eggs

1/4 cup molasses

1 teaspoon vanilla extract

3 cups all purpose flour, sifted

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

1/8 teaspoon ground cloves

pinch of cracked black pepper

1/2 teaspoon salt

1/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

30 Hershey Kisses, unwrapped


Here's what you do


In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand mixer). beat the butter and brown sugar until light and fluffy, at least 5 minutes. Add the eggs one at a time, beating well after each addition. Add the molasses and vanilla and mix until just combined.


In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cardamom, cloves, black pepper and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides and on the bottom of the mixing bowl as necessary. Place the dough in the refrigerator to chill for at least 1 to 2 hours up to overnight.


When ready to bake, preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper. Place the granulated sugar in a small bowl and whisk in the additional cinnamon, ginger and nutmeg. Using a medium cookie scoop, roll the dough into 1 1/2 inch balls, roll in the sugar mixture and place on the baking sheet. Repeat with remaining dough, leaving a couple of inches between each cookie (the cookies should not spread too much). 


Bake for 10 minutes then immediately press an unwrapped Hershey Kiss into the center of each cookie. Transfer to a wire rack to cool completely. Cookies will stay soft and pillowy for 5 days, well-wrapped at room temperature.