I saw the Hershey’s Kisses Christmas commercial the other day. The one where the Kisses are bells that play “We Wish You a Merry Christmas?” I love that commercial. I love it when the little Kiss sighs with relief at the end. Adorable. And, I’m almost ready to jump right into the holiday season.
Almost, but not quite.
I’m not ready to give up on fall just yet. With less than two weeks until Thanksgiving, I’m hunting down every last bit of squash-leaf-orange-acorn-ginger-pumpkin-apple goodness I can find. I found some in these cookies.
Oh, man. These cookies.
These cookies are packed with fall flavors, they’re fast and easy to whip up, and they make the house smell positively amazing when they’re in the oven.
But, the thing I think I love most about them is their texture. The cookies are firm but chewy, coated in crunchy sugar, with just the right amount of warm spice. The icing is packed with cinnamon flavor and oozes out just slightly when you take a bite.
The non-pumpkin-pie fan in me thinks these would make a perfect Thanksgiving dessert. But, if a Thanksgiving without pie is too radical (I understand), these make a delicious mid-November treat for absolutely no reason at all.
- ~~~For the cookies~~~
- 2 ¼ cups all-purpose flour
- 2 tsp. ground ginger
- ¾ tsp. ground cinnamon
- 1 tsp. baking soda
- ¼ tsp. salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar, divided
- ¼ cup packed brown sugar
- 1 egg
- 1 T. water
- ¼ cup molasses
- ~~~For the filling~~~
- 4 oz. cream cheese, softened
- 2 T. unsalted butter, softened
- 1 tsp. pure vanilla extract
- ½ tsp. cinnamon
- Pinch of salt
- 2 cups powdered sugar
- Preheat oven to 350 degrees F.
- For the cookies: In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, ¾ cup granulated sugar, and brown sugar until light and fluffy. Add the egg and mix well. Beat in the water and the molasses.
- Add the flour mixture to the batter slowly and mix until just combined. Refrigerate the dough until firm enough to roll, about 20 minutes.
- Place the remaining ¼ cup granulated sugar into a small bowl.
- Using a 1 ¼” scoop, scoop the dough, roll into balls, and roll the balls in the sugar. Place the balls of dough onto a baking sheet lined with parchment paper. Flatten slightly with your fingers or with the bottom of a glass.
- Bake for 7-8 minutes. Let cookies cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely.
- For the filling: In a medium bowl, mix together the cream cheese and butter with a hand mixer. Add vanilla, cinnamon, and salt, and mix until combined. Add the powdered sugar, one cup at a time, and mix until totally smooth.
- When cookies have cooled, spread filling onto half of the cookies (onto the flat bottom side), and then top with the remaining cookies.
Cookies adapted from Allrecipes.