Soft, chewy, and warmly spiced, these Gingerbread Kiss Cookies are made with my homemade gingerbread spice mix and topped with a melty Hershey’s Kiss. Like a peanut butter blossom, but with a festive flavor. Check out more of my Gingerbread Recipes, too!
Ingredients & Substitutions
- Butter: Butter (I prefer unsalted) gives these cookies their soft, tender texture. Using salted butter? Reduce the added kosher salt slightly.
- Brown Sugar: Brown sugar adds moisture and chewiness, helping the cookies stay soft.
- Molasses: Molasses adds rich, golden sweetness and classic gingerbread flavor.
- Egg: Room-temperature eggs (you only need one egg for this recipe) mix more evenly, giving a tender, uniform texture. Out of eggs? Check out my egg substitutes to try.
- Flour: All-purpose flour provides structure. Spoon and level for the best results to avoid dense cookies. You can use a 1:1 gluten-free flour blend if you need a gluten-free version. Just make sure it’s a blend designed for baking to maintain texture.
- Gingerbread Spice Mix: I used my homemade spice mix to add cozy holiday flavor. Make a batch so you can have it on hand for more recipes like my Frosted Gingerbread Brownies and Gingerbread Creamer! Store-bought spice will also work.
- Granulated Sugar (for rolling): Rolling the dough in sugar gives a subtle crunch and sparkle on top. You could use turbinado sugar or sanding sugar for extra sparkle and a bit of crunch.
- Hershey’s Kisses: Top each cookie while still warm. Mini chocolate bars, caramel candies, or peanut butter cups work beautifully if you want to switch it up.
FAQ
Can I make the dough ahead of time?
Yes! You can chill the dough for up to 24 hours before baking. Chilling helps the cookies hold their shape and develops even more flavor.
Can I use a different sugar for rolling?
Granulated sugar gives a light crunch and a pretty sparkle on top, but you can also try sanding sugar or turbinado sugar for a bit of extra texture and shine.
How do I prevent the cookies from spreading too much?
You can chill the dough for 15-30 minutes before baking (but I did not need to do this). Also, make sure your butter is soft, not melted. This helps the cookies keep their shape and stay tender.
Can I use a different chocolate for the center?
Absolutely! Mini chocolate bars, caramel candies, or even peanut butter cups all make for fun and delicious alternatives.
Serving Ideas
- Serve warm with a cup of spiced tea, coffee, or hot cocoa for a cozy treat.
- Stack a few in a cute jar or tin for homemade gifts or neighbor treats.
- Pair with other gingerbread recipes or chocolate treats on a dessert platter for a festive party spread.
How To Store Gingerbread Kiss Cookies
Room Temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before serving. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Gingerbread Kiss Cookies
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 tablespoon gingerbread spice mix*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 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
- 46 Hershey's chocolate kisses
- ¼ cup (50 g) granulated sugar, for rolling the dough
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, gingerbread spice, baking soda, and kosher salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add molasses, egg, and vanilla extract to the butter mixture. Mix on low speed until fully incorporated, scraping down the sides as needed.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- Pour granulated sugar into a shallow bowl.
- Using a 1-tablespoon scoop, portion the dough and roll into smooth balls. Roll each dough ball in the granulated sugar to coat evenly.
- Place dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the tops are just beginning to crack.
- Remove from oven and let cookies cool for 2-3 minutes before pressing a Hershey’s Kiss into the center of each warm cookie.
- Allow cookies to cool completely before serving.
Notes
3 tablespoons ground cinnamon
2 tablespoons ground ginger
1 tablespoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cardamom (optional)
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These cookies are exactly what I hoped for. They are soft, chewy, and packed with that warm gingerbread spice. The Hershey’s Kiss on top is the perfect finishing touch.
Elizabeth
I love gingerbread cookies, and the chocolate kiss works on top! (But, I mostly loved the cookie part.)
Stephanie
These are simple, classic, and the perfect balance of spice, sweetness, and chocolate.
Bella
These are perfect for the holidays, but I would eat them anytime.
