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Gingerbread Kiss Cookies

Plate of Gingerbread Kiss Cookies topped with white chocolate kisses and drizzled with milk chocolate.
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Soft and chewy Gingerbread Kiss Cookies are a festive twist on a classic holiday treat. Rich with molasses and warm spices, each cookie is topped with a creamy Hershey’s Kiss, making them perfect for cookie swaps, gift boxes, or cozy nights in.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1/4 cup molasses (unsulphured)
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar (for rolling)
  • 24–30 Hershey’s Kisses (Candy Cane or other flavors)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
  3. In another large bowl, cream together butter and brown sugar until fluffy.
  4. Add the egg, molasses, and vanilla; mix until smooth.
  5. Gradually mix in the dry ingredients until combined.
  6. Chill the dough for 30–60 minutes.
  7. Roll dough into 1-inch balls and coat with granulated sugar.
  8. Place balls 2 inches apart on baking sheet.
  9. Bake for 8–10 minutes, until the tops are cracked and set.
  10. Immediately press a Hershey’s Kiss into the center of each cookie.
  11. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Use fresh spices for the best flavor.
  • Chill dough for easier handling and better texture.
  • Try different Hershey’s Kiss flavors for variety.
  • Store in an airtight container to keep cookies soft.
  • Freeze dough balls to bake later as needed.

Nutrition

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