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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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