Gingerbread Kiss Cookies Recipe

Introduction

Gingerbread Kiss Cookies combine warm spices with the sweet surprise of a chocolate Hershey’s Kiss on top. These festive treats are perfect for holiday baking or anytime you want a cozy, flavorful cookie.

Ingredients

• 3 cups (375 g) all-purpose flour
• 1 tablespoon gingerbread spice mix
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
• ¾ cup (150 g) light brown sugar, packed
• ½ cup (168.5 g) molasses
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 46 Hershey’s chocolate kisses
• ¼ cup (50 g) granulated sugar, for rolling the dough

Instructions

1. Step 1: Preheat the oven to 350°F and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, gingerbread spice mix, baking soda, and kosher salt until well combined. Set aside.
3. Step 3: In a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
4. Step 4: Add the molasses, egg, and vanilla extract to the butter mixture. Mix on low speed until fully incorporated, scraping down the sides as needed.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
6. Step 6: Pour the granulated sugar into a shallow bowl.
7. Step 7: Using a 1-tablespoon scoop, portion the dough and roll into smooth balls. Roll each dough ball in the granulated sugar to coat evenly.
8. Step 8: Place dough balls about 2 inches apart on the prepared baking sheets.
9. Step 9: Bake for 8-10 minutes, or until the edges are set and the tops are just beginning to crack.
10. Step 10: Remove from the oven and let cookies cool for 2-3 minutes. Then press a Hershey’s Kiss into the center of each warm cookie.
11. Step 11: Allow cookies to cool completely before serving.

Tips & Variations

• For a stronger spice flavor, increase the gingerbread spice mix slightly or add a pinch of ground cloves or nutmeg.
• Use dark or milk chocolate kisses for different flavor profiles.
• If you don’t have a stand mixer, you can cream the butter and sugar by hand using a sturdy spoon and some elbow grease.
• For extra festive cookies, roll dough balls in colored sugar instead of granulated sugar before baking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. To keep the kisses from melting or sticking, place parchment paper between layers. Reheat briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly for easier scooping.

Can I substitute molasses with another sweetener?

Molasses provides a distinctive flavor and moisture, but you can replace it with dark corn syrup or honey, though the taste and texture will be slightly different.

Gingerbread Kiss Cookies Recipe

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★★★★★

4.7 from 111 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: Approximately 46 cookies 1x

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Description

These Gingerbread Kiss Cookies combine the warm, festive flavors of gingerbread spice with soft molasses-sweetened dough, topped with classic Hershey’s chocolate kisses. Rolled in sugar before baking, these cookies have a delightful crackled top and a chewy texture, perfect for holiday baking and sharing.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (375 g) all-purpose flour
• 1 tablespoon gingerbread spice mix (blend of ground ginger, cinnamon, cloves, nutmeg, and allspice)
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Wet Ingredients

• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
• ¾ cup (150 g) light brown sugar, packed
• ½ cup (168.5 g) molasses
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Other

• 46 Hershey’s chocolate kisses
• ¼ cup (50 g) granulated sugar, for rolling the dough

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Instructions

1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, gingerbread spice mix, baking soda, and kosher salt until well combined. Set this mixture aside.
3. Cream butter and brown sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and light brown sugar on medium speed for about 2-3 minutes until the mixture becomes light and fluffy.
4. Add molasses, egg, and vanilla: To the creamed butter and sugar mixture, add molasses, the room-temperature egg, and vanilla extract. Mix on low speed until fully incorporated, scraping down the sides of the bowl as necessary to ensure even mixing.
5. Incorporate dry ingredients into wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing to keep the cookies tender.
6. Roll dough balls in granulated sugar: Pour the granulated sugar into a shallow bowl. Using a 1-tablespoon scoop, portion the dough and roll each portion into a smooth ball. Then, roll each dough ball evenly in the granulated sugar to coat.
7. Place dough balls on baking sheets: Arrange the sugared dough balls about 2 inches apart on the prepared baking sheets, allowing room for spreading during baking.
8. Bake the cookies: Bake for 8-10 minutes or until the edges are set and the tops start to crack. The centers should still appear slightly soft.
9. Add Hershey’s Kisses: Remove the baking sheets from the oven and let the cookies cool on the sheet for 2-3 minutes. While the cookies are still warm, gently press one Hershey’s Kiss into the center of each cookie.
10. Cool completely: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving. This helps the chocolate kisses set firmly in place.

Notes

• Make sure to use room temperature egg for better incorporation.
• If you don’t have gingerbread spice mix, you can make your own using ground ginger, cinnamon, cloves, nutmeg, and allspice.
• Rolling the dough balls in granulated sugar before baking gives the cookies a slightly crunchy exterior and beautiful crackled appearance.
• For best texture, do not overbake; cookies should be soft in the center when removed from oven.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: gingerbread cookies, chocolate kiss cookies, molasses cookies, holiday cookies, Christmas cookies, gingerbread spice