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.
Ingredients
Scale
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
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Prepare sugar coating: Pour the granulated sugar into a shallow bowl for rolling the dough balls.
- 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.
- Arrange on baking sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- 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.
- 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.
- 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
