If you’re craving a festive cookie that perfectly balances warm spices with a touch of chocolate sweetness, then look no further than this Gingerbread Kiss Cookies Recipe. These charming treats combine the rich, molasses-infused goodness of classic gingerbread with a delightful Hershey’s Kiss melted right on top, creating a cozy bite that’s as fun to make as it is to eat. Whether you’re baking for a holiday gathering or just want to fill your home with the scent of spicy, buttery magic, this recipe delivers all the nostalgia and joy packed into one scrumptious cookie.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. This Gingerbread Kiss Cookies Recipe calls for pantry staples that bring essential flavor, texture, and color to your cookies while keeping the process wonderfully straightforward.
- 3/4 cup unsalted sweet cream butter (softened): Provides a creamy richness and tender texture to the dough.
- 3/4 cup packed light brown sugar: Adds moisture and a mellow caramel sweetness that complements the spices.
- 1/2 cup molasses: Infuses the cookies with that classic deep gingerbread flavor and a beautiful dark hue.
- 1 large egg: Binds the dough together while contributing to the cookie’s soft crumb.
- 3 cups all-purpose flour: Forms the foundation of your dough, giving structure to your cookies.
- 2 teaspoons ground ginger: The star spice for that signature gingerbread warmth and zest.
- 1 teaspoon cinnamon: Adds an aromatic sweetness that rounds out the spice profile.
- 1/2 teaspoon ground nutmeg: Provides a subtle nutty warmth that elevates the overall flavor.
- 1/2 teaspoon allspice: Offers depth with hints of cloves, cinnamon, and nutmeg all in one.
- 1/2 teaspoon kosher salt: Balances the sweetness and enhances the spices.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a soft center and a slight chew.
- 1 teaspoon pure vanilla extract: Adds a sweet, fragrant note that complements all other flavors.
- White sanding sugar: Gives the cookies a festive, sparkly coating and a subtle crunch.
- 1 bag chocolate-striped Hershey’s Kisses: The perfect melty chocolate topping that makes these cookies extra special.
How to Make Gingerbread Kiss Cookies Recipe
Step 1: Get Your Oven and Baking Sheets Ready
Start by preheating your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to keep your cookies from sticking and help them bake evenly. This step is simple but crucial for the perfect bake every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, allspice, baking soda, and kosher salt. Combining the spices and leavening agents beforehand ensures an even distribution of flavor and texture throughout your gingerbread dough.
Step 3: Cream the Butter and Sugar
Using a stand mixer or a hand mixer in a separate large bowl, beat the softened butter and light brown sugar until the mixture becomes light and fluffy. This creates an airy base that makes the cookies tender. Then, mix in the molasses, egg, and vanilla extract one at a time, blending until smooth and fragrant.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredient mix to your wet ingredients, stirring just until combined. The dough should be firm enough to hold its shape but soft enough to roll into balls. Resist the urge to overmix, as this can make your cookies tough.
Step 5: Shape and Sugar-Coat the Dough
Pour the white sanding sugar into a shallow bowl. Scoop small portions of dough and roll them into balls roughly an inch in diameter. Then, roll each ball thoroughly in the sanding sugar for a sparkly and delightful crunch once baked.
Step 6: Bake the Cookies
Arrange the sugared dough balls on your prepared baking sheets, spacing them a couple of inches apart. Bake for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft. This ensures your cookies remain chewy and tender.
Step 7: Add the Hershey’s Kisses
As soon as the cookies come out of the oven, let them cool on the baking sheet for 2 to 3 minutes. Then, gently press a chocolate-striped Hershey’s Kiss into the center of each warm cookie. The heat will slightly melt the chocolate, creating that iconic, gooey topping.
Step 8: Cool Completely Before Serving
Allow your Gingerbread Kiss Cookies to cool completely on a wire rack so the chocolate can set perfectly. This final rest locks in all the flavors and ensures that each bite is a melt-in-your-mouth delight.
How to Serve Gingerbread Kiss Cookies Recipe
Garnishes
If you want to fancy things up just a bit, sprinkle a tiny dusting of powdered sugar over the cooled cookies to mimic a light snowfall. You could also drizzle a bit of white chocolate on top to add a creamy contrast to the spice and chocolate kiss.
Side Dishes
These cookies pair beautifully with warm drinks. Think rich, creamy hot chocolate, a spiced chai latte, or even a glass of cold milk for a traditional treat. Their spicy-sweet profile perfectly complements cozy beverages, making snack time feel like a special occasion.
Creative Ways to Present
Stack your Gingerbread Kiss Cookies on a festive platter lined with evergreen sprigs or holiday napkins for a cheerful display. You can also place them in clear jars tied with ribbon, turning them into thoughtful gifts that anyone would be thrilled to receive.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cookies in an airtight container at room temperature for up to 5 days. This helps maintain their softness while preserving the delightful crunch of the sanding sugar coating.
Freezing
If you want to stash these festive treats for later, freeze unbaked dough balls shaped and rolled in sanding sugar on a baking sheet until solid, then transfer them to an airtight freezer bag. When ready to bake, pop them straight into the oven, adding a couple of extra minutes to the baking time.
Reheating
Reheat cookies gently in a warm oven at 300 degrees Fahrenheit for about 5 minutes to bring back their fresh-baked softness and slightly melty Hershey’s Kiss goodness. Avoid microwaving, as this can make the chocolate overly melty and the cookie chewy in an unpleasant way.
FAQs
Can I use dark molasses instead of regular molasses?
Absolutely! Dark molasses will give these Gingerbread Kiss Cookies Recipe a richer and slightly more robust flavor, which many gingerbread lovers enjoy. Just keep in mind it might deepen the color a bit.
What if I don’t have Hershey’s Kisses on hand?
You can substitute any small chocolate pieces or even chocolate chips, but Hershey’s Kisses give these cookies their signature look and melty center, so try to have them on hand if you want the classic experience.
Are these cookies crunchy or soft?
These cookies have a tender, soft center with slightly crisp edges thanks to the sanding sugar coating. The texture contrast is part of what makes this Gingerbread Kiss Cookies Recipe so delightful.
Can I make this dough vegan?
With a few substitutions, yes! Replace butter with a vegan butter alternative, swap the egg with a flax egg or chia egg, and ensure your chocolate kisses are dairy-free. The flavor will be just as festive and delicious.
How do I prevent the cookies from spreading too much while baking?
Make sure your butter is softened, not melted, and keep the dough chilled before baking if possible. Also, using parchment paper or a silicone mat helps cookies hold their shape without sticking or spreading excessively.
Final Thoughts
I truly hope you give this Gingerbread Kiss Cookies Recipe a try because it’s the kind of cookie that brings joy and warmth to every kitchen it enters. Whether for holiday celebrations or an anytime treat, these cookies deliver a perfect balance of spice, sweetness, and that irresistible chocolate kiss finish. Happy baking and savor every delightful bite!
Print
Gingerbread Kiss Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Kiss Cookies are a delightful holiday treat combining classic warm spices with a soft, chewy gingerbread base and a rich chocolate Hershey’s Kiss center. Perfect for festive occasions, these cookies offer a sweet balance of molasses and spices, coated with sparkling white sanding sugar for an extra touch of sweetness and crunch.
Ingredients
Dry Ingredients
- 3 cups flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 1/2 tsp kosher salt
- 1 tsp baking soda
Wet Ingredients
- 3/4 cup unsalted sweet cream butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp pure vanilla extract
Other
- 1 container white sanding sugar
- 1 bag chocolate striped Hershey’s Kisses
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the flour, ground ginger, cinnamon, nutmeg, allspice, baking soda, and kosher salt. This mixture forms the flavorful spice base for the cookies.
- Cream Butter and Sugar: In a separate bowl or using a stand mixer, beat the softened brown sugar and butter together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the molasses, egg, and vanilla extract into the creamed butter mixture, mixing well to combine all flavors evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring or mixing until a cohesive dough forms, ensuring all flour is fully incorporated.
- Shape and Coat Cookies: Pour the white sanding sugar into a bowl. Form the dough into small balls, then roll each ball in the sanding sugar to coat the exterior, which adds sparkle and a slight crunch.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheets spaced apart. Bake in the preheated oven for 8 to 10 minutes, watching carefully so they do not overbake.
- Add Hershey’s Kiss: Remove the cookies from the oven and allow them to cool for 2 to 3 minutes. Then, gently press one chocolate striped Hershey’s Kiss into the center of each cookie, so it sticks as the cookie cools.
- Cool Completely: Allow the cookies to cool fully on the baking sheet before serving to ensure the chocolate sets and the cookies have the ideal texture.
Notes
- Make sure your butter is softened but not melted for proper creaming with the sugar.
- You can substitute regular molasses with robust or mild molasses depending on your taste preference.
- For a fun twist, you can try different Hershey’s Kiss flavors like peppermint during holidays.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Consider chilling the dough for 30 minutes before rolling if it’s too sticky to handle.
