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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/gingerbread-kiss-cookies-recipe/