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Gingerbread Cashew Butter Kiss Cookies

A reimagined hybrid of two classic Christmas cookies: the kiss cookie and the gingersnap.
Print Recipe
Prep Time 45 mins
Cook Time 10 mins
Course Dessert
Servings 36 cookies

Ingredients
  

  • 36 kisses Hershey's kisses I use dark chocolate
  • 1/2 cup Unsalted butter Softened (not melted)
  • 3/4 cup Creamy cashew butter Possible substitutes: creamy almond or peanut butter
  • 1/3 cup Granulated sugar
  • 1/3 cup Brown sugar packed
  • 1 Egg
  • 3 Tbl Dark molasses
  • 1/2 Tbl Ginger ground
  • 1/2 tsp Cinnamon ground
  • 1 tsp Vanilla extract
  • 1 1/2 cups Flour I use Bob's Red Mill 1-to-1 Gluten Free Baking Flour.
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/3 cup granulated sugar for rolling dough balls

Instructions
 

  • 1. Remove wrappers from 36 Hershey's Kisses.
    2. Heat oven to 375°F
    3. Whip together the butter and cashew butter in a large bowl until completed combined and soft. Add granulated sugar (1/3 cup) and brown sugar and whip until fluffy. Add egg, molasses, and vanilla, mix completely. Add ground ginger and cinnamon and whip until incorporated.
    4. In a separate bowl mix together the flour, salt, and baking soda. Slowly pour the dry mixture into the wet mixture while stirring to fully combine.
    5. Shape dough into 1 - 1.5 inch balls. Place 1/3 cup granulated sugar onto a plate and roll dough balls around in the sugar. Place sugared dough balls onto an ungreased cookie tray.
    6. Bake 8-10 minutes or until lightly browned. Upon removal of cookies from oven, immediately press a kiss firmly into the center of each cookie. Remove cookies from tray and transfer to wire cooling rack. The heat from the cookies will melt the chocolate, but they will remain in kiss shape, so don't touch the chocolate until they cool completely.
    7. ENJOY!