Gingerbread Kiss Cookies
Soft, chewy gingerbread kiss cookies packed with warm holiday spices and topped with a chocolate Kiss—perfect for cookie trays, gifting, or cozy treats.
Servings: 30 cookies (1½ tablespoon cookie scoop)
Calories: 150kcal
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
- ¾ cup salted sweet cream butter softened
- ¾ cup light brown sugar packed
- ½ cup + 2 tablespoons molasses
- 1 large egg
- 1½ teaspoon vanilla extract
- 30 Hershey’s Hugs kisses unwrapped (You will only need 15 unwrapped kisses if making ½ batch with kisses and ½ batch without kisses and dipped in white almond bark)
- Sanding sugar for coating the cookie dough balls
Instructions
- Using a medium size mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg and ground allspice. Set it aside.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
- Using a stand mixer, or a large mixing bowl and a handheld mixer on medium-high speed, cream the softened butter for 30 second to 1 minute.¾ cup salted sweet cream butter
- Add brown sugar and continue mixing on medium-high for 1 minute.¾ cup light brown sugar
- Add the molasses, egg and vanilla. Mix just until well incorporated.½ cup + 2 tablespoons molasses, 1 large egg, 1½ teaspoon vanilla extract
- Add flour mixture and mix just until combined.
- Cover and refrigerate for 30 minutes.
- Just before removing the dough from the refrigerator, preheat the oven to 350*. Line a baking sheet with parchment paper and set it aside.
- Using a 1 ½ tablespoon cookie scoop, scoop out the cookie dough. Roll the dough into a ball.
- Coat the dough ball in the sanding sugar and place the coated dough ball on the cookie sheet. Place the dough balls 2 inches apart.Sanding sugar for coating the cookie dough balls
- Bake for 8 to 10 minutes.
- Remove the cookies from the oven and allow the cookies to rest on the cookie sheet for about 2 minutes. Press the unwrapped kiss in the center of the cookie. Allow the cookies to cool for another 5 minutes before transferring the cookies to a cooling rack to continue to cool completely.30 Hershey’s Hugs kisses
Notes
Storage :
- Make Ahead: Prepare dough up to 2 days ahead. Chill or freeze dough balls until ready to bake.
- Store: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for 6 days.
- Freeze: Baked cookies freeze well for up to 2 months. Let thaw before serving.
- Chill dough to prevent spreading and keep cookies thick.
- Press the Hershey’s Kiss in while cookies are warm, not hot.
- Use a cookie scoop for evenly sized cookies.
- Don’t overbake—cookies will firm up as they cool.
- Allow cookies to cool completely before storing so the chocolate holds its shape.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 83mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg
