Gingerbread Kiss Cookies
Gingerbread Kiss Cookies bring the cozy warmth of the holidays right to your kitchen. With their soft, gentle chew and the delightful surprise of a melted Hershey’s Kiss nestled right in the center, these cookies are the perfect treat to usher in the festive season. The aroma of spices like ginger and cinnamon fills your home as they bake, which brings back beautiful memories of holiday gatherings. There’s something special about pulling these cookies out of the oven, watching the chocolate hugs slightly melt into the warm dough—it’s a moment that makes you feel right at home.
Table of Contents
When the holidays roll around, these cookies save the day as a crowd-pleaser, combining the classic flavors of gingerbread with a chocolaty twist that everyone loves. Whether you’re baking for a party, a family gathering, or simply for yourself, the joy of sharing these cookies is palpable. Plus, they’re easy on your budget and quick to whip up. I can’t wait for you to try this recipe and bask in the deliciousness of Gingerbread Kiss Cookies!
Why You’ll Love This Recipe
- Simple & Quick: With a prep time of just 30 minutes and bake time of around 10 minutes, you’ll have these delightful cookies in no time!
- Irresistible Flavor: The combination of spices creates an aromatic, warm flavor that perfectly complements the sweetness of the chocolate kisses.
- Eye-Catching Appeal: The visual of sugar-coated cookie balls topped with a shiny Hershey’s Kiss is both fun and festive!
- Flexible Serving: These cookies are perfect for holiday parties, cookie exchanges, or simply enjoying with a cozy cup of tea.
- Diet-Friendly Options: Tweaks to make these cookies gluten-free can be simple, using gluten-free flour blends!
Ingredients You’ll Need
- 3 cups all-purpose flour: This is the base of the cookies. For a gluten-free version, consider using a 1:1 gluten-free flour blend.
- 2 1/4 teaspoons ground ginger: This spice is what lends the cookies their signature flavor. Fresh grated ginger can also be used for a more vibrant taste.
- 1 teaspoon ground cinnamon: A warm spice that enhances the ginger and brings a lovely depth to the cookies.
- 1 teaspoon baking soda: This leavening agent helps the cookies puff up slightly. Substitute with baking powder, but the flavor will change.
- 3/4 teaspoon ground nutmeg: Nutmeg adds a warm, nutty flavor that pairs beautifully with the other spices.
- 1/2 teaspoon ground allspice: It gives the cookies a hint of clove and spice. If you don’t have it, you can use a mix of cinnamon and nutmeg.
- 3/4 cup salted sweet cream butter, softened: Butter contributes to the rich flavor and chewy texture. For a dairy-free alternative, try coconut oil.
- 3/4 cup light brown sugar, packed: This sugar adds moisture and depth. Dark brown sugar works as a substitute for a more intense flavor.
- 1/2 cup molasses: The key sweetener that gives gingerbread its distinct flavor. If you’re out, try honey or maple syrup, but expect a flavor shift.
- 2 tablespoons molasses: A little extra to enhance that warm, spiced flavor.
- 1 large egg: Binds the ingredients and adds moisture. For a vegan option, use applesauce or a flax egg.
- 1 1/2 teaspoons vanilla extract: A must for boosting the cookie’s sweetness and flavor profile.
- 30 Hershey’s Kiss kisses, unwrapped: The finishing touch! Chocolate melts in the center as they bake. You can use chocolate chips if you prefer.
- Sanding sugar, for coating the dough balls: This adds a sparkly exterior. You can substitute with granulated sugar if needed.
How to Make Gingerbread Kiss Cookies
Whisk the Dry Ingredients: In a medium bowl, combine 3 cups all-purpose flour, 2 1/4 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 3/4 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice. Whisk until well mixed, and set aside; this will ensure your spices are evenly distributed throughout the dough.
Cream the Butter and Sugar: Using a stand or hand mixer, cream together 3/4 cup softened salted sweet cream butter on medium-high speed for about 30 seconds. Add 3/4 cup packed light brown sugar and continue mixing for another minute until light and fluffy.
Incorporate Wet Ingredients: Add 1/2 cup molasses, 1 large egg, and 1 1/2 teaspoons vanilla extract to the creamed mixture. Mix until everything is fully incorporated. The mixture should be smooth and slightly glossy; this adds to the decadent taste of your cookies.
Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until combined. Be careful not to overwork the dough, as this can lead to tougher cookies! When you see no dry flour remaining, stop mixing.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking, giving them that perfect soft chewiness.
Preheat the Oven: Just before you take the dough out of the fridge, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, which helps in even baking and easy cleanup later.
Scoop and Shape the Dough: Use a 1 1/2 tablespoon cookie scoop to portion the dough. Roll each dough portion into a ball and coat it in sanding sugar. This step adds a visually appealing exterior and a slight crunch.
Bake the Cookies: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them 2 inches apart. Bake in the preheated oven for 8 to 10 minutes until the edges are just golden and the centers look set. You want them to remain soft!
Add the Kisses: After removing the cookies from the oven, allow them to rest on the baking sheet for about 2 minutes. Then, while still warm, gently press an unwrapped Hershey’s Kiss into the center of each cookie. This will create that luscious, melty chocolate moment you’re looking for.
Cool Completely: Transfer the cookies to a wire rack to cool completely before serving. This gives them the perfect texture.
Storing & Reheating
Store your Gingerbread Kiss Cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for about a week in a sealed container. You can also freeze the cookies! Just place them in a freezer-safe bag or container, separated by parchment paper, and they’ll keep well for up to 3 months. To refresh, just pop them in the microwave for about 10 seconds; the chocolate will melt beautifully, and they’ll taste freshly baked.
Chef’s Helpful Tips
- Make sure your ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
- Don’t skip the chilling step! It’s crucial for maintaining the shape while baking and yielding a chewy cookie.
- Always check the cookies a minute or two before the recommended baking time; every oven bakes a little differently.
- If you prefer a stronger spice flavor, feel free to up the amount of ground ginger or cinnamon a little!
- For a bite of crunch, add some chopped nuts or crystallized ginger into the cookie dough.
- These cookies can also be made ahead and frozen before baking; just slice and bake from frozen, adding a few extra minutes to the baking time.
Gingerbread Kiss Cookies encapsulate the essence of the holiday season with layers of spice, sweetness, and a touch of chocolate. These delightful cookies offer a warm embrace in every bite, and with their ease and festive cheer, they invite your friends and family to gather around. Don’t hesitate to make them your new holiday tradition—experiment with flavors, and enjoy the love that fills your kitchen. After all, baking is about creating sweet memories!
Recipe FAQs
Can I use different types of chocolate for the kisses?
Absolutely! While Hershey’s Kisses are traditional and melt perfectly into the cookie, feel free to experiment with other chocolate candies or even chocolate chips if you prefer.
How can I make these cookies gluten-free?
To adapt this recipe for a gluten-free diet, simply replace the all-purpose flour with a gluten-free flour blend. Making sure the blend has xanthan gum is crucial for maintaining structure.
Can I bake these cookies without chilling the dough?
Yes, you can bake the cookies without chilling the dough, but be aware that they may spread more and become flatter. Chilling helps maintain their shape and texture.
How can I tell when my cookies are done?
The cookies are done when the edges are just golden and the middle appears slightly soft but not raw. They’ll firm up as they cool, ensuring a perfect chewy center.
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📖 Recipe Card
Gingerbread Kiss Cookies
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 30 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Gingerbread Kiss Cookies combine the warmth of spices with sweet chocolate, making them a delightful treat. They’re easy to make and perfect for sharing during festive occasions.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3/4 cup salted sweet cream butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup molasses
- 2 tablespoons molasses
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 30 hershey’s hugs kisses, unwrapped
- sanding sugar, for coating the dough balls
Instructions
- Whisk flour, ginger, cinnamon, baking soda, nutmeg, and allspice in a medium bowl, then set aside.
- Cream softened butter with an electric mixer for about 30 seconds, then mix in brown sugar for 1 minute.
- Add 1/2 cup molasses, egg, and vanilla to the mixture, combining fully.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cover the dough and refrigerate for 30 minutes to firm it up.
- Preheat the oven to 350°F and line a baking sheet with parchment paper just before removing the dough from the fridge.
- Scoop 1 1/2 tablespoons of dough, roll into balls, and coat with sanding sugar.
- Place coated balls on the baking sheet, spacing them 2 inches apart, and bake for 8 to 10 minutes.
- Remove from the oven and let the cookies rest on the baking sheet for 2 minutes.
- Press an unwrapped Hershey’s Kiss into the center of each warm cookie, then let cool for 5 minutes before transferring to a wire rack.
Notes
For a softer cookie, do not overbake them; 8 minutes is usually perfect.
You can substitute the Hershey’s Kisses with other types of chocolate if desired.
Store cooled cookies in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
