Gingerbread Kiss Cookies Recipe

Introduction

These Gingerbread Kiss Cookies are a festive twist on classic gingerbread, featuring warm spices and a sweet chocolate-and-vanilla center. Perfect for holiday gatherings or cozy afternoons, they combine chewy texture with a delightful surprise in every bite.

Ingredients

• 3 cups all-purpose flour
• 2¼ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ¾ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ¾ cup salted sweet cream butter, softened
• ¾ cup light brown sugar, packed
• ½ cup molasses
• 2 tablespoons molasses
• 1 large egg
• 1½ teaspoons vanilla extract
• 30 Hershey’s Hugs kisses, unwrapped
• Sanding sugar, for coating the cookie dough balls

Instructions

1. Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and allspice. Set aside.
2. Step 2: In a large bowl, beat the softened butter on medium-high speed until creamy, about 30 seconds to 1 minute.
3. Step 3: Add the brown sugar to the butter and continue mixing until fluffy, about 1 minute.
4. Step 4: Mix in both amounts of molasses, the egg, and vanilla extract until just combined.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to form the cookie dough.
6. Step 6: Cover the dough and refrigerate for 30 minutes to firm up.
7. Step 7: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Step 8: Using a 1½-tablespoon scoop, portion out dough and roll each into a ball.
9. Step 9: Roll each dough ball in sanding sugar until coated, then place on the prepared baking sheet about 2 inches apart.
10. Step 10: Bake for 8 to 10 minutes until cookies are set but still soft in the center.
11. Step 11: Let the cookies rest on the baking sheet for 2 minutes to firm up slightly.
12. Step 12: Gently press one unwrapped Hershey’s Hugs kiss into the center of each warm cookie. Allow to cool for 5 minutes so the kisses set.
13. Step 13: Transfer cookies to a wire rack and cool completely before serving or storing.

Tips & Variations

• Use powdered or coarse sanding sugar depending on the texture you prefer for coating the dough balls.
• For a stronger molasses flavor, you can increase the total molasses by 1 tablespoon.
• Substitute Hershey’s Hugs with peppermint or plain chocolate kisses for different festive flavors.
• Chill the dough longer if you want thicker cookies with a chewier texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies, wrapped well, for up to 3 months. To reheat, warm briefly in the microwave to soften the chocolate center.

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. This helps develop more flavor and makes the dough easier to handle.

What if I don’t have Hershey’s Hugs?

You can use any small chocolate or white chocolate candies, such as plain Hershey’s Kisses, peppermint kisses, or mini peanut butter cups for a fun variation.

Gingerbread Kiss Cookies Recipe

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4.5 from 126 reviews

These Gingerbread Kiss Cookies are soft, spicy, and sweet treats perfect for the holiday season. Infused with warm ginger, cinnamon, and molasses, these cookies are topped with a classic Hershey’s Hugs kiss for a delightful surprise. They are simple to prepare and bake to perfection, offering a chewy texture coated with sparkling sanding sugar for an irresistible festive snack.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2¼ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ¾ teaspoon ground nutmeg
• ½ teaspoon ground allspice

Wet Ingredients

• ¾ cup salted sweet cream butter, softened
• ¾ cup light brown sugar, packed
• ½ cup molasses
• 2 tablespoons molasses
• 1 large egg
• 1½ teaspoons vanilla extract

Topping

• 30 Hershey’s Hugs kisses, unwrapped
• Sanding sugar, for coating the cookie dough balls

Instructions

1. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and ground allspice until evenly combined. Set aside for later use.
2. Cream Butter: Using a stand mixer or handheld mixer, beat the softened butter on medium-high speed for 30 seconds to 1 minute until creamy and smooth.
3. Add Sugar: Add the light brown sugar to the creamed butter and continue mixing on medium-high speed for about 1 minute until the mixture is fluffy and well combined.
4. Incorporate Molasses, Egg, and Vanilla: Add both amounts of molasses (½ cup and 2 tablespoons), the large egg, and vanilla extract to the butter-sugar mixture. Mix just until all ingredients are fully incorporated into a smooth batter.
5. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined to form the cookie dough. Avoid overmixing to keep cookies tender.
6. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm it up, which will make shaping easier and improve the cookie texture.
7. Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
8. Scoop and Shape Dough: Using a 1½-tablespoon cookie scoop, portion the chilled dough and roll each portion into a smooth ball.
9. Coat Dough Balls: Roll each dough ball in sanding sugar to create a sparkling coating, then place them on the prepared baking sheets spaced about 2 inches apart to allow for spreading.
10. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the cookies are set but remain soft in the center, indicating they are perfectly baked.
11. Rest Cookies: Remove the cookies from the oven and let them rest on the baking sheet for 2 minutes. This helps them firm up lightly for handling.
12. Press Kisses into Cookies: While the cookies are still warm, gently press an unwrapped Hershey’s Hugs kiss into the center of each cookie. Allow the cookies to cool for an additional 5 minutes so the chocolate sets firmly.
13. Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing, ensuring the perfect texture and flavor.

Notes

• Be careful not to overbake to maintain soft centers.
• Chilling the dough helps prevent excessive spreading during baking.
• The sanding sugar adds a festive sparkle and slight crunch, but you may omit it if desired.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies freeze well for up to 3 months; thaw at room temperature before serving.

Keywords: gingerbread cookies, holiday cookies, kiss cookies, molasses cookies, Christmas treats, spiced cookies, Hershey’s Hugs