Gingerbread Cookies

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Gingerbread Kiss Cookies – Spiced, Soft & Hugged with Sweetness

These Gingerbread Kiss Cookies are the ultimate holiday mashup—soft, warmly spiced gingerbread cookies rolled in sparkling sugar and topped with a melty Hershey’s Hugs kiss. They’re festive, flavorful, and perfect for cookie swaps, gift boxes, or cozy nights by the fire.

Introduction: A Holiday Classic with a Sweet Surprise

There’s something about gingerbread that instantly evokes the spirit of the holidays. The scent of cinnamon, ginger, and molasses wafting from the oven is enough to make any kitchen feel like a winter wonderland. But when you top that soft, spiced cookie with a creamy Hershey’s Hug, you take it to a whole new level.

These Gingerbread Kiss Cookies are a fun twist on the classic peanut butter blossom. They’re chewy, warmly spiced, and finished with a swirl of white and milk chocolate that melts just slightly into the cookie for the perfect bite.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so magical:

Dry Ingredients:

  • All-purpose flour (3 cups)
    Provides structure while keeping the cookies soft and tender.
  • Ground ginger (2¼ tsp)
    The star spice—adds warmth and zing.
  • Ground cinnamon (1 tsp)
    Adds cozy, sweet spice.
  • Baking soda (1 tsp)
    Helps the cookies rise and spread just enough.
  • Ground nutmeg (¾ tsp)
    Adds depth and a hint of sweetness.
  • Ground allspice (½ tsp)
    Rounds out the spice blend with a subtle kick.

Wet Ingredients:

  • Salted sweet cream butter (¾ cup, softened)
    Adds richness and balances the sweetness and spice.
  • Light brown sugar (¾ cup)
    Adds moisture and a caramel-like sweetness.
  • Molasses (½ cup + 2 tbsp)
    Gives the cookies their signature gingerbread flavor and deep color.
  • Egg (1 large)
    Binds the dough and adds richness.
  • Vanilla extract (1½ tsp)
    Enhances the flavor and rounds out the spices.

For Finishing:

  • Hershey’s Hugs kisses (30 pieces)
    Creamy, striped chocolate candies that melt slightly into the warm cookies.
  • Sanding sugar
    Adds sparkle and a sweet crunch to the outside.

Optional: Use Hershey’s Kisses, peppermint kisses, or dark chocolate kisses for variety.

Equipment Needed

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper and unwrap 30 Hershey’s Hugs kisses. Set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

  • 3 cups all-purpose flour
  • 2¼ tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ¾ tsp ground nutmeg
  • ½ tsp ground allspice

Set aside.

Step 3: Cream the Butter & Sugar

In a large mixing bowl:

  • Beat ¾ cup softened butter and ¾ cup light brown sugar until light and fluffy—about 2–3 minutes.

Add:

  • ½ cup + 2 tbsp molasses
  • 1 large egg
  • 1½ tsp vanilla extract

Mix until smooth and well combined.

Step 4: Combine Wet & Dry

Gradually add the dry ingredients to the wet mixture.

Mix until a soft, slightly sticky dough forms.

Tip: Chill the dough for 30 minutes if it feels too soft to roll.

Step 5: Shape & Roll

Scoop dough into 1-inch balls using a cookie scoop or spoon.

Roll each ball in sanding sugar to coat.

Place on prepared baking sheets, spacing about 2 inches apart.

Step 6: Bake

Bake for 8–10 minutes, or until:

  • Edges are set
  • Tops are slightly cracked but still soft

Remove from the oven and immediately press a Hershey’s Hug into the center of each cookie.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tip: Don’t move the cookies too soon—the chocolate will be soft and melty.

Serving Suggestions

Perfect for:

  • Holiday cookie exchanges
  • Christmas Eve treats
  • Edible gifts
  • Decorating with kids

Pair with:

  • A mug of hot cocoa or spiced chai
  • A glass of eggnog
  • A scoop of peppermint ice cream

Presentation Tip: Arrange on a festive platter with candy canes and holly for a picture-perfect dessert table.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Gingerbread

Add ¼ cup cocoa powder to the dough for a chocolatey twist.

Peppermint Kiss

Use peppermint kisses and add ½ tsp peppermint extract to the dough.

Coconut Spice

Roll in shredded coconut instead of sanding sugar for a tropical touch.

Gluten-Free

Use a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.

Storage and Make-Ahead Tips

  • Make-Ahead: Dough can be made and chilled up to 2 days in advance.
  • Refrigerate: Store baked cookies in an airtight container for up to 5 days.
  • Freeze: Freeze baked cookies or dough balls for up to 2 months. Thaw and bake or serve as needed.

Tip: Freeze without the kisses and add them after reheating for best texture.

Nutrition Notes (Per Cookie, ~1 of 30)

  • Calories: ~130
  • Protein: ~1g
  • Carbohydrates: ~18g
  • Fat: ~6g
  • Sugar: ~10g
  • Sodium: ~90mg
  • Fiber: ~0.5g

These cookies are:

  • Soft and spiced
  • Sweet and festive
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Gingerbread Kiss Cookies are more than just a holiday treat—they’re a celebration of flavor, tradition, and the joy of baking something beautiful from scratch. Whether you’re making them for a party or just to enjoy with loved ones, they’re sure to become a seasonal favorite.

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