Gingerbread Kiss Cookies Recipe

Introduction

Gingerbread Kiss Cookies combine the warm, spicy flavors of gingerbread with the rich sweetness of a Hershey’s Kiss in every bite. These soft, chewy cookies are perfect for holiday gatherings or anytime you crave a cozy treat.

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 (175°C). 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 the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and light brown sugar on medium speed until light and fluffy, about 2 to 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 each portion into a smooth ball. Roll each dough ball in the granulated sugar to coat evenly.
8. Step 8: Place the dough balls about 2 inches apart on the prepared baking sheets.
9. Step 9: Bake for 8 to 10 minutes, or until the edges are set and the tops just begin to crack.
10. Step 10: Remove from the oven and let the cookies cool for 2 to 3 minutes. Then, press a Hershey’s Kiss gently into the center of each warm cookie.
11. Step 11: Allow the cookies to cool completely before serving.

Tips & Variations

• For extra depth, toast the gingerbread spice mix lightly before adding it to the dough.
• Substitute dark molasses for a richer, more intense flavor.
• Try using different flavored kisses like peppermint or caramel for a fun twist.
• Make sure the butter is softened, not melted, to achieve the perfect texture.

Storage

Store cookies in an airtight container at room temperature for up to one week. To keep the kisses soft, avoid refrigerating. If needed, warm cookies briefly in the microwave before serving to melt the chocolate slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

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

What can I use if I don’t have gingerbread spice mix?

You can make your own by combining ground ginger, cinnamon, cloves, nutmeg, and allspice. Use about 1 tablespoon total to substitute.

Gingerbread Kiss Cookies Recipe

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★★★★★

4.5 from 70 reviews

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

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Description

These Gingerbread Kiss Cookies are a festive and delicious treat perfect for the holiday season. Soft, chewy gingerbread-flavored cookies are rolled in sugar for a delightful crunch, then topped with classic Hershey’s chocolate kisses for a perfect sweet finish. With warm spices and a rich molasses flavor, these cookies are easy to make and guaranteed to be a crowd-pleaser.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (375 g) all-purpose flour
• 1 tablespoon gingerbread spice mix
• 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.
2. Whisk dry ingredients: In a medium bowl, combine the all-purpose flour, gingerbread spice mix, baking soda, and kosher salt. Whisk until well combined and set aside.
3. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and packed light brown sugar on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
4. Add molasses, egg, and vanilla: To the creamed butter and sugar, add the molasses, egg, and vanilla extract. Mix on low speed until everything is fully incorporated, scraping down the sides of the bowl as needed.
5. Combine dry and wet ingredients: Gradually add the dry ingredients mixture to the wet ingredients, mixing on low speed until you form a soft dough.
6. Prepare sugar coating: Pour the granulated sugar into a shallow bowl for rolling the dough balls.
7. Form dough balls and coat with sugar: Using a 1-tablespoon scoop, portion the dough and roll each piece into a smooth ball. Roll each dough ball in the granulated sugar to coat evenly.
8. Arrange on baking sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
9. Bake the cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops start to crack slightly.
10. Add Hershey’s Kisses: Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes. While still warm, gently press one Hershey’s Kiss into the center of each cookie.
11. Cool completely: Allow the cookies to cool completely on the baking sheets before serving to let the chocolate set firmly.

Notes

• You can make your own gingerbread spice mix with cinnamon, ginger, cloves, and nutmeg if you don’t have a pre-made blend.
• For softer cookies, bake closer to 8 minutes; for a slightly crisper edge, bake up to 10 minutes.
• Make sure the butter is softened to room temperature for better creaming and texture.
• Store the cookies in an airtight container at room temperature for up to 5 days.

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

Keywords: Gingerbread cookies, holiday cookies, Christmas cookies, Hershey’s kisses, molasses cookies, soft gingerbread, baked cookies