Gingerbread Kiss Cookies

These Gingerbread Kiss Cookies are soft, chewy, and filled with all the cozy flavors of the holiday season. Warm ginger, cinnamon, nutmeg, and allspice combine with rich molasses to create perfectly spiced cookies, while a chocolate Kiss pressed into the center adds a sweet, creamy finish.

With just 10 minutes of prep and a quick 30-minute chill, these easy gingerbread cookies are perfect for holiday cookie trays, Christmas parties, gifting, or enjoying with a cup of coffee or hot cocoa. The sanding sugar coating also gives each cookie a festive sparkle.

Why You’ll Love This Recipe

• Soft and chewy: These cookies stay wonderfully tender inside with slightly crisp edges.
• Perfectly spiced: Ginger, cinnamon, nutmeg, and allspice create classic gingerbread flavor.
• Easy to make: No complicated techniques are needed.
• Chocolate-topped: A chocolate Kiss melts gently into the warm center of each cookie.
• Great for the holidays: Perfect for cookie exchanges, gifting, parties, and festive dessert trays.

Ingredients

• All-purpose flour: Provides the structure for the cookies.
• Ground ginger: Gives the cookies their signature warm gingerbread flavor.
• Ground cinnamon: Adds sweet, aromatic warmth.
• Baking soda: Helps the cookies rise and develop their soft texture.
• Ground nutmeg: Adds a subtle nutty, warming spice.
• Ground allspice: Complements the other holiday spices with a deeper aromatic flavor.
• Salted sweet cream butter: Creates a rich, tender cookie texture and buttery flavor.
• Light brown sugar: Adds sweetness and moisture while complementing the molasses.
• Molasses: Gives the cookies their characteristic deep color, rich flavor, and chewy texture.
• Egg: Helps bind the ingredients together and provides structure.
• Vanilla extract: Rounds out the warm spices and sweetness.
• Hershey’s Hugs Kisses: Add a creamy chocolate center and festive finishing touch.
• Sanding sugar: Coats the dough balls with a sparkling, crunchy exterior.

How to Make Gingerbread Kiss Cookies

Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and allspice.

Set the dry ingredients aside while you prepare the wet ingredients.

Cream the Butter and Sugar

Using a stand mixer or a large bowl with a handheld mixer, beat the softened butter on medium-high speed for about 30 seconds to 1 minute.

Add the packed brown sugar and continue mixing for approximately 1 minute, until the mixture is creamy and well combined.

Add the Molasses and Egg

Add the molasses, egg, and vanilla extract.

Mix just until everything is incorporated. Avoid overmixing at this stage.

Make the Cookie Dough

Gradually add the dry ingredient mixture to the wet ingredients.

Mix only until the flour is incorporated and a soft cookie dough forms.

Cover the bowl and refrigerate the dough for 30 minutes. Chilling is important because it helps prevent the cookies from spreading too much during baking.

Shape the Cookies

Just before removing the dough from the refrigerator, preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Using a 1½-tablespoon cookie scoop, portion out the dough and roll each portion into a smooth ball.

Roll each dough ball in sanding sugar until completely coated.

Place the cookies on the prepared baking sheet, leaving approximately 2 inches between them.

Bake

Bake for 8–10 minutes.

Be careful not to overbake. The cookies should still be soft when they come out of the oven because they will continue to firm up as they cool.

Add the Chocolate Kiss

Remove the cookies from the oven and let them rest on the baking sheet for about 2 minutes.

While they are still warm, gently press an unwrapped Hershey’s Hugs Kiss into the center of each cookie.

Allow the cookies to cool on the baking sheet for another 5 minutes before carefully transferring them to a wire cooling rack.

Let them cool completely before storing.

Tips for Success

• Chill the dough: Don’t skip the 30-minute chill. Cold dough helps the cookies stay thick and prevents excessive spreading.
• Use a cookie scoop: A 1½-tablespoon scoop makes the cookies evenly sized, which helps them bake consistently.
• Don’t overbake: The cookies should look soft when they come out of the oven. They will firm up as they cool.
• Add the chocolate while warm: Press the Kiss into the cookie after about 2 minutes of cooling. The cookie should be warm enough to hold the chocolate without being too hot.
• Don’t move them too quickly: Allow the cookies to rest before transferring them to a cooling rack.
• Cool completely before storing: This helps the chocolate set and keeps the cookies from becoming sticky inside the storage container.

Equipment Needed

• Stand mixer or handheld electric mixer
• Medium mixing bowl
• Large mixing bowl
• Whisk
• 1½-tablespoon cookie scoop
• Baking sheet
• Parchment paper
• Wire cooling rack

Recipe Variations

White Chocolate Gingerbread Cookies

Instead of Hershey’s Hugs, press a white chocolate candy into the center of each warm cookie. The creamy white chocolate pairs beautifully with the dark molasses and spices.

Chocolate Gingerbread Cookies

Use milk chocolate or dark chocolate Kisses for a richer chocolate finish.

Gingerbread Sandwich Cookies

Skip the chocolate center and sandwich two cooled gingerbread cookies together with vanilla buttercream or cream cheese frosting.

Extra-Spiced Gingerbread Cookies

For a bolder gingerbread flavor, add a small pinch of ground cloves or increase the ginger slightly.

Sparkling Sugar Cookies

Use coarse sparkling sugar instead of traditional sanding sugar for an extra-festive appearance and a little more crunch.

Serving Suggestions

These gingerbread Kiss cookies are perfect for holiday entertaining and gifting.

Serve them with:

• Hot chocolate
• Coffee
• Chai tea
• Eggnog
• Warm apple cider
• Vanilla ice cream
• A holiday cookie assortment

Arrange them on a festive cookie platter alongside sugar cookies, shortbread, brownies, and other Christmas treats.

They also make a thoughtful homemade gift when packed in a decorative cookie tin or gift box.

Frequently Asked Questions

Can I make the gingerbread cookie dough ahead of time?

Yes. The dough can be prepared up to 2 days ahead. Keep it chilled in the refrigerator until you’re ready to bake, or freeze shaped dough balls for longer storage.

Why do I need to chill the dough?

Chilling the dough helps firm up the butter and prevents the cookies from spreading too much in the oven. It also helps the finished cookies maintain their thick, chewy texture.

When should I add the Hershey’s Kiss?

Press the chocolate Kiss into the center about 2 minutes after removing the cookies from the oven. They should be warm enough for the Kiss to adhere but not so hot that the chocolate melts excessively.

Can I use regular Hershey’s Kisses?

Yes. Hershey’s Hugs are used in the original recipe, but regular milk chocolate, dark chocolate, or other chocolate Kisses can be substituted.

How should I store Gingerbread Kiss Cookies?

Store completely cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to 6 days.

Can I freeze these cookies?

Yes. Baked cookies freeze well for up to 2 months. Allow them to thaw completely before serving.

Final Thoughts

Gingerbread Kiss Cookies are a simple and festive addition to any holiday baking lineup. The soft molasses cookie, warm blend of gingerbread spices, sparkling sugar coating, and creamy chocolate center make every bite feel like a Christmas treat.

They’re easy enough for everyday holiday baking but special enough for cookie exchanges and gifts. Make the dough ahead, bake a batch when you’re ready, and enjoy these cozy gingerbread cookies with your favorite holiday drink.

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