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Gingerbread Kiss Cookies Recipe

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★★★★★

4.4 from 149 reviews

These Gingerbread Kiss Cookies combine the warm, spicy flavors of gingerbread with a sweet Hershey’s Hugs kiss center. Soft, chewy gingerbread cookies are coated in sparkling sanding sugar and topped with a creamy white and milk chocolate candy, making them perfect for holiday celebrations or cozy winter treats.

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 + 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. Set aside.
  2. Cream Butter: Using a stand mixer or a large bowl with a handheld mixer on medium-high speed, cream the softened salted sweet cream butter for 30 seconds to 1 minute until smooth.
  3. Add Brown Sugar: Add the packed light brown sugar to the creamed butter and mix on medium-high speed for 1 minute until well combined and fluffy.
  4. Incorporate Molasses and Egg: Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix just until the ingredients are fully incorporated.
  5. Combine with Dry Mix: Gradually add the flour mixture to the wet ingredients and mix just until combined, being careful not to over-mix.
  6. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to allow it to firm up for easier handling and better texture.
  7. Preheat Oven and Prepare Baking Sheet: About 5 minutes before removing the dough from the refrigerator, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
  8. Form Dough Balls: Using a 1 ½ tablespoon cookie scoop, scoop portions of dough and roll each into a smooth ball.
  9. Coat with Sanding Sugar: Roll each dough ball in sanding sugar until fully coated, then place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  10. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until the edges are set but centers are still soft.
  11. Add Hershey’s Kiss: Remove the baking sheet from the oven and let the cookies sit for about 2 minutes. Gently press one unwrapped Hershey’s Hug kiss into the center of each cookie so it slightly melts into the top.
  12. Cool Completely: Allow the cookies to cool on the baking sheet for another 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Make sure the butter is softened to room temperature for easier creaming.
  • Chilling the dough helps prevent excessive spreading while baking and improves texture.
  • If you can’t find Hershey’s Hugs, white chocolate or milk chocolate kisses can be substituted.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • For a stronger spice flavor, increase the ground ginger by ½ teaspoon.

Keywords: Gingerbread Cookies, Holiday Cookies, Hershey's Hugs, Christmas Cookies, Spiced Cookies, Easy Cookie Recipe

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