Gingerbread Kiss Cookies

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Gingerbread Kiss Cookies are soft, chewy molasses cookies loaded with warm holiday spices and topped with a sweet and creamy Hershey's Hug.

These festive Christmas cookies are rolled in granulated sugar before baking to give them a slightly crisp, sparkly exterior that pairs perfectly with the tender gingerbread centers.

The combination of ginger, cinnamon, nutmeg and rich molasses makes these cookies a delicious addition to any holiday cookie tray.

These easy gingerbread blossom cookies are perfect for Christmas parties, cookie exchanges and holiday baking with the family.

Why This Recipe is a Winner!

• Festive Appearance: The sparkling sugar coating and striped chocolate centers make these cookies a beautiful addition to any Christmas cookie tray.
• Fun Twist on a Classic: These gingerbread blossoms are a holiday-inspired alternative to traditional peanut butter blossom cookies.
• Great for Cookie Exchanges: This recipe makes 30 cookies, perfect for sharing at Christmas parties, cookie swaps and holiday gatherings.
• Easy to Make: Simple baking ingredients and straightforward instructions make these cookies a great choice for beginner bakers.
• Kid-Friendly Baking: Kids will love rolling the cookie dough in sugar and pressing the Hershey's Hugs into the freshly baked cookies.
• Make-Ahead Friendly: The dough can be prepared ahead of time and refrigerated until you're ready to bake.
• Perfect for Gifting: Package these festive cookies in decorative tins or treat boxes for a delicious homemade Christmas gift.

Ingredients You'll Need

• All Purpose Flour: 3 cups to give the cookies structure.
• Ground Ginger: 2 teaspoons for classic gingerbread flavour.
• Ground Cinnamon: 1 teaspoon for warmth and sweetness.
• Nutmeg: 1 teaspoon for a rich, warm holiday spice flavour.
• Baking Soda: 1 teaspoon to help the cookies rise.
• Salt: ¼ teaspoon to balance the sweetness.
• Unsalted Butter: ¾ cup, softened, for rich and tender cookies.
• Light Brown Sugar: ¾ cup for sweetness and moisture.
• Molasses: ½ cup plus 2 tablespoons for rich gingerbread flavour and chewy texture.
• Egg: 1 large egg to bind the ingredients together.
• Vanilla Extract: 1½ teaspoons to enhance the flavours.
• Hershey's Hugs: 30 candies for creamy chocolate centers.
• Granulated Sugar: ½ cup for rolling the cookies before baking.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

In a medium mixing bowl, I whisked together the flour, ginger, cinnamon, nutmeg, baking soda, and salt.

 STEP 2: 

In a separate bowl I used an electric mixer to cream together butter and brown sugar.

I added molasses, egg and vanilla extract and continued mixing.

 STEP 3: 

I gradually incorporated the flour mixture into the wet ingredients.

Then I covered the dough and refrigerated it for an hour.

 STEP 4: 

I formed the cookie dough into balls and rolled them in granulated sugar.

I placed the cookie dough balls on to a parchment lined baking sheet.

 STEP 5: 

I baked the cookies for 10 minutes and then placed a Hershey's hug on top of each one.

Every bite of these Gingerbread Kiss Cookies delivers a soft, chewy gingerbread center, a slightly crisp sugar-coated exterior and a creamy burst of white and milk chocolate from the Hershey's Hug.

The rich molasses and warm holiday spices pair perfectly with the sweet chocolate topping, making these festive cookies almost impossible to stop eating!

If you are looking for a cute and tasty holiday treat, then you need to try these Gingerbread Kiss Cookies!

• Use Room Temperature Butter: Make sure your butter is softened but not melted so it creams smoothly with the brown sugar.
• Don't Skip the Chill Time: Refrigerate the dough for at least 1 hour to prevent excessive spreading and make it easier to roll.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off to avoid dry, dense cookies.
• Use Regular Molasses: Choose regular or unsulphured molasses for the best flavour. Avoid blackstrap molasses, which can be too bitter.
• Don't Overmix the Dough: Mix just until the flour is incorporated to keep the cookies soft and tender.
• Use a Cookie Scoop: A 1½-inch cookie scoop helps keep the cookies uniform in size so they bake evenly.
• Roll Generously in Sugar: Coat each dough ball completely in granulated sugar for a sweet, slightly crisp exterior.
• Don't Overbake: Remove the cookies after 8–10 minutes when the edges are set but the centers are still soft. They will continue to firm up as they cool.
• Unwrap the Chocolates Ahead of Time: Have all 30 Hershey's Hugs ready before the cookies come out of the oven so you can press them in immediately.
• Press the Chocolates Gently: Push a Hershey's Hug into the center of each warm cookie just enough to secure it without flattening the cookie completely.
• Let the Chocolate Set: The Hershey's Hugs will soften from the heat of the cookies, so allow them to cool completely before stacking or storing. You can refrigerate them briefly to help the chocolate firm up.

Substitutions and Variations

• Hershey's Kisses: Swap the Hershey's Hugs for classic milk chocolate Hershey's Kisses for a richer chocolate flavor.
• Candy Cane Kisses: Use peppermint-flavored Hershey's Kisses for a festive chocolate peppermint gingerbread combination.
• Dark Chocolate Kisses: Try dark chocolate Hershey's Kisses for a less sweet topping that pairs beautifully with the warm gingerbread spices.
• Dark Brown Sugar: Substitute dark brown sugar for light brown sugar to give the cookies a deeper molasses flavor.
• Extra Ginger: Increase the ground ginger slightly if you prefer a stronger, spicier gingerbread flavor.
• Add Cloves: Mix in ¼ teaspoon of ground cloves for an extra layer of traditional gingerbread spice.
• Pumpkin Pie Spice: Replace the cinnamon and nutmeg with pumpkin pie spice for a slightly different holiday spice blend.
• Sparkling Sugar: Roll the cookie dough balls in coarse sparkling sugar instead of granulated sugar for extra crunch and a festive appearance.
• Colored Sugar: Use red or green sanding sugar to make these gingerbread blossom cookies even more festive for Christmas.
• Caramel-Filled Kisses: Try caramel-filled Hershey's Kisses for a gooey, caramel-flavored twist on these Christmas cookies.

Frequently Asked Questions

Do I have to chill the gingerbread cookie dough?

• Yes! Chilling the dough for at least 1 hour helps prevent the cookies from spreading too much while baking and makes the dough easier to scoop and roll.

Can I make the cookie dough ahead of time?

• Absolutely! You can prepare the dough up to 2 days in advance and store it covered in the refrigerator. Allow it to sit at room temperature for a few minutes if it's too firm to scoop.

How do I know when the cookies are done baking?

• The cookies are ready when the edges are set and the centers still look slightly soft, usually after 8–10 minutes at 350°F. Avoid overbaking to keep them soft and chewy.

How should I store Gingerbread Kiss Cookies?

• Store the cooled cookies in an airtight container at room temperature for up to 4–5 days. Make sure the chocolate centers have completely hardened before stacking them.

Gingerbread Kiss Cookies

Yield: 30 cookies

Prep Time: 15 minutes

Chill Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 25 minutes

Gingerbread Kiss Cookies are soft and chewy molasses cookies loaded with warm holiday spices, rolled in sugar and topped with creamy Hershey's Hugs.

These festive gingerbread blossom cookies are perfect for Christmas cookie trays, holiday parties and cookie exchanges!

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Ingredients

• 3 cups all purpose flour
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1 tsp. nutmeg
• 1 tsp. baking soda
• ¼ tsp. salt
• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar
• ½ cup + 2 tbsp. molasses
• 1 large egg
• 1 ½ tsp. vanilla extract
• 30 Hershey's Hugs
• ½ cup granulated sugar

Instructions

1. In a medium mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
2. In a large mixing bowl, use a mixer to mix the butter and brown sugar, about 1 minute.
3. Add the molasses, egg, and vanilla, and mix until combined.
4. Add about half the flour mixture, and mix to combine.
5. Once flour is mostly incorporated, add remaining flour mixture, and keep mixing, until just combined.
6. Cover the dough and chill in the refrigerator for 1 hour.
7. When ready to bake, preheat your oven to 350 degrees Fahrenheit.
8. Line a baking sheet with parchment and set aside.
9. Use a 1 ½ inch cookie scoop to scoop the dough, then roll into a ball.
10. Roll the cookie balls into the granulated sugar, then place on the parchment, about 2 inches apart.
11. Bake the cookies for 8-10 minutes.
12. Meanwhile, upwrap the candies.
13. Remove from the oven, and press a Hershey's Hug into each cookie.
14. Allow the cookies to cool completely.
15. Serve and enjoy!

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 18mgSodium: 68mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 2g

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