Gingerbread Hugs
Gingerbread cake mix, flour, and extra spices are combined with softened butter and an egg to form a very stiff dough that doesn’t spread too much while baking.
Once the cookies have baked for 8-10 minutes, they are removed from the oven and immediately topped with a Hershey’s Hug.
The cookies need to cool until the Hugs reharden. If they are not moved carefully, the Hugs will collapse into white chocolate puddles.
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Gingerbread Hugs
28
cookies15
minutes10
minutes35
minutesChewy and spicy gingerbread cookies made from boxed gingerbread mix so there is no need to measure sticky molasses.
Ingredients
1 (14.5-oz) box Betty Crocker gingerbread cake and cookie mix
3 tablespoons flour
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/4 cup (4 tablespoons) butter, softened
1 egg
28 Hershey’s Hugs, unwrapped
Directions
- Preheat oven to 375 F. Line a baking pan with parchment paper.
- In a large bowl, whisk together the gingerbread cake mix, flour, ground ginger, and pumpkin pie spice.
- Add the softened butter and egg then stir until well distributed but not fully incorporated since the mixture will be very stiff. Knead the dough about 3-4 times until all of the dry ingredients are combined.
- Scoop out 1 tablespoon of dough then roll it into a ball and place on the prepared baking pan.
- Bake for 8-10 minutes, until the cookies have puffed up and dry cracks run across the top. Remove from the oven and immediately place a Hershey’s Hug into the center of each cookie.
- Cool for 5 minutes on the baking pan then carefully transfer the cookies to a wire rack until the chocolate rehardens.
Notes
- Store in an airtight container at room temperature for up to 3 days.
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