We’re usually a chocolate chip cookie-kind of family, plowing through those giant Sam’s Club-sized bags of chocolate chips faster than I’d like to admit. But when the crisp of fall arrives my senses crave the caramel and cinnamon aromas that remind me of the season, and our go-to baking treat is sweet and spicy Gingersnap Cookies.
If the only Gingersnaps you’ve had are the rock-hard ones in a box, you’ve been missing out. The idea for this {genius!} variation started with an impulse buy on a seasonal bag of Pumpkin Spice Kisses that were hidden in the cupboard and rediscovered as I was making a batch of the sugar and spice cookies for a potluck. The creamy pumpkin drops combined AH-MAZINGLY on top of the gingery crisp-edged, chewy-centered cookies. Try them. Love them.
Gingersnap Cookies, with a Kiss
- 1 1/2 cups butter-flavored shortening
- 2 cups sugar, plus more for rolling
- 1/2 cup dark molasses
- 2 eggs
- 4 cups flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 package Hershey’s Pumpkin Spice Kisses
In a large bowl, cream shortening and sugar with an electric mixer. Beat in egg and molasses. Stir in dry ingredients until well combined. Roll into 1-inch balls, and roll in sugar. Bake at 350F for 8 minutes. Cookies will start to crack on the top when they are done.
Remove cookies from the oven and immediately press an unwrapped Pumpkin Spice Kiss into the middle of each hot cookie. Allow to cool and set before serving. (You may want to let the Kiss-topped cookies set in the freezer or fridge.)
This dough freezes well, just place in a freezer-safe bag or container. When ready to bake, remove from freezer and allow to thaw, roll into balls, roll in sugar, and bake as above. You can also pre-bake the cookies, and then freeze them in a freezer-safe bag or container, if desired.