November 12, 2023
Review RecipeGingerbread Kiss Cookies
Warm, spiced gingerbread topped with kisses and dusted with magic sprinkles, these gingerbread kiss cookies are the perfect holiday treat.
Jump to Recipe
Table of Contents
Spiced gingerbread dusted in sparkly white sugar and topped with a Hershey’s Kiss; these gingerbread kiss cookies will bring a little bit of magic to the holidays. Perfect for adding to Santa’s cookie plate or sharing with friends and neighbors, you’ll love the warm flavors of these cookies.
Gingerbread Kiss Cookies Ingredients
These cookies are a treat bursting with the flavors of ground ginger, cinnamon, nutmeg, allspice, and rich molasses.
The combination of salted sweet cream butter, brown sugar, and vanilla extract adds a creamy, sweet, and buttery richness to the cookies.
The addition of Hershey’s Hugs Kisses in the center and a coating of white sanding sugar provides a contrast of chocolate and crunch.
You’ll need:
For The Gingerbread Kiss Cookies
- 3 cups of all-purpose flour
- 2¼ teaspoons of ground ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of baking soda
- ¾ teaspoon of ground nutmeg
- ½ teaspoon of ground allspice
- ¾ cup of salted sweet cream butter, softened
- ¾ cup of light brown sugar, packed
- ½ cup + 2 tablespoons of molasses
- 1 large egg
- 1½ teaspoons of 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)
- white sanding sugar for coating the cookie dough balls
For The Gingerbread Dipped Cookies Without Kisses
- 8 ounces of white almond bark
PRO TIP:
We’ve provided two options to finish off these lovely cookies. You can either top them with a kiss or dip the baked cookies in white almond bark or even do half and half.
Substitutions And Additions
SANDING SUGAR: If you are not able to find sanding sugar, you can use granulated sugar.
HERSHEY’S KISSES: You can use any Hershey Kisses if you cannot find Hershey’s Hugs.
VANILLA EXTRACT: While vanilla extract adds a lovely aroma, you can explore different flavor extracts to create unique variations.
Consider almond extract for a nutty twist, or orange extract for a citrusy zing.
Just be mindful of the potency of these extracts and adjust the quantity accordingly to avoid overpowering the gingerbread flavor.
How To Make This Gingerbread Kiss Cookies Recipe
Let’s have a look at how to make the basic cookie dough before you get to customize the cookies with your choice of Hershey’s Kisses or white chocolate.
For The Gingerbread Kiss Cookies
STEP ONE: Using a medium bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and ground allspice.
Set the dry ingredients aside.
PRO TIP:
The baking soda is what helps make this recipe so soft and chewy! If you omit the baking soda, you will end up with a crunchy and crisp gingerbread cookie.
STEP TWO: Using a stand mixer, or a large bowl and a handheld electric mixer on medium-high speed, cream the softened butter for 30 seconds to 1 minute.
STEP THREE: Add brown sugar and continue mixing on medium-high for one minute.
STEP FOUR: Add the molasses, egg, and vanilla. Mix just until well incorporated.
STEP FIVE: Add the flour mixture and mix just until combined.
STEP SIX: Cover and refrigerate for 30 minutes.
STEP SEVEN: Just before removing the dough from the refrigerator, preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
STEP EIGHT: Using a 1½-tablespoon cookie scoop, scoop out the cookie dough. Roll the dough into a ball.
PRO TIP:
You can use a 1-tablespoon cookie scoop if you do not have a 1½-tablespoon cookie scoop.
STEP NINE: Coat the dough ball in the sanding sugar and place the coated dough ball on the cookie sheet. Place the dough balls two inches apart.
STEP TEN: Bake for eight to ten minutes.
STEP ELEVEN: Remove the cookies from the oven and allow the cookies to rest on the cookie sheet for about two minutes.
Press the unwrapped Hershey’s kiss in the center of each cookie.
Allow the cookies to cool for another five minutes before transferring them to a cooling rack to continue to cool completely.
For The Gingerbread Cookies Dipped In White Almond Bark
STEP ONE: If you wish to make flat white chocolate-dipped gingerbread cookies without the kisses, prepare the cookie dough as instructed above.
Scoop out the cookie dough and roll it into a ball.
Roll in the sanding sugar and space the coated cookie dough balls two inches apart on the prepared baking sheets.
STEP TWO: Using the flat bottom of a round glass, gently press down on the cookie dough balls, about ¼-inch tall.
STEP THREE: Bake for eight to ten minutes. Allow the cookies to cool completely on the baking sheet.
STEP FOUR: Using a heat-safe mixing bowl, heat the white almond bark in the microwave for one minute.
Stir and heat for another 30 seconds. Stir until completely smooth.
STEP FIVE: Dip half of the cooled cookie in the melted almond bark. Return the dipped cookie to the baking sheet to harden.
How To Serve
These gingerbread Hershey’s kiss cookies would be lovely for holiday cookie exchanges.
Add them to a gift box along with our Christmas pinwheels and Christmas sugar cookies.
If you want to keep them to yourself, enjoy them with a cozy whipped hot chocolate as a treat.
Gingerbread makes everyone nostalgic for the holidays. Try our gingerbread cookies and gingerbread fudge for two more memorable treats.
MORE COOKIES RECIPES
Storage
Whether you’re planning to enjoy them over several days or save some for later, here are some helpful storage tips:
MAKE AHEAD: If you’d like to get a head start on your cookie baking, you can make the dough in advance and store it in the refrigerator.
After preparing the cookie dough according to the recipe, wrap it tightly in plastic wrap or seal it in an airtight container.
You can keep the dough in the fridge for up to two to three days.
When you’re ready to bake, simply follow the recipe instructions for shaping and baking the cookies.
ON THE COUNTER: Store these white chocolate kissed gingerbread cookies in an airtight container at room temperature for up to three days or in the refrigerator for up to six days.
IN THE FREEZER: You can freeze the baked/cooled cookie for up to two months. Allow the cookies to thaw completely before serving.
Why We Love This Recipe
CLASSIC GINGERBREAD FLAVOR: These cookies capture the quintessential taste of gingerbread with a perfect blend of ginger, cinnamon, nutmeg, and allspice.
CHOCOLATE CENTER: The addition of Hershey’s Hugs Kisses in the center is a delightful surprise that adds a creamy, chocolatey contrast to the spiced gingerbread exterior.
FESTIVE AND FUN: The white sanding sugar coating gives them a festive sparkle that’s perfect for holiday gatherings and cookie exchanges.
A deliciously spicy cookie, these gingerbread kiss cookies are so festive and cute with their kiss in the middle. The sanding sugar adds such a beautiful sparkle to the cookie as well. Add these to your holiday baking menu, and you’ll find a new family favorite.
Frequently Asked Questions
Where can I find sanding sugar?
Most baking sections and bulk food stores carry colored sanding sugar.
Can I freeze the dough and bake it later?
This great recipe lets you whip up the dough ahead of time and freeze it until you are ready to bake them. Perfect for the busy holiday season.
Do I have to store the baked cookies in the fridge?
These gingerbread kisses will store well on the counter in an airtight container.
More Recipes You’ll Love
- Hershey’s Chocolate Cake
- Peppermint Meltaways
- Eggnog Pie
- Christmas Red Velvet Poke Cake
- Chocolate Kiss Cookies
- Gingerbread Cupcakes
Gingerbread Kiss Cookies
Warm, spiced gingerbread topped with kisses and dusted with magic sprinkles, these gingerbread kiss cookies are the perfect holiday treat.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 30 cookies
Ingredients
Gingerbread Kiss Cookies
- 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
- 2 tablespoons molasses
- 1 large egg
- 1½ teaspoons 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
Gingerbread Dipped Cookies Without Kisses
- 8 ounces white almond bark
Instructions
Gingerbread Kiss Cookies
- Using a medium-sized mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and ground allspice. Set it aside.
- Using a stand mixer, or a large mixing bowl and a handheld mixer, on medium-high speed, cream the softened butter for 30 seconds to 1 minute.
- Add brown sugar and continue mixing on medium-high for 1 minute.
- Add the molasses, egg, and vanilla. Mix just until well incorporated.
- 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°F. Line a baking sheet with parchment paper and set it aside.
- Using a 1½-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.
- 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.
Gingerbread Cookies Dipped in White Almond Bark
- If you wish to make flat white chocolate-dipped gingerbread cookies without the kisses, prepare the cookie dough as instructed above. Scoop out the cookie dough, and roll it into a ball. Roll in the sanding sugar and space the coated cookie dough balls 2 inches apart.
- Using the flat bottom of a round glass, gently press down on the cookie dough balls, about ¼ inch tall.
- Bake for 8 to 10 minutes. Allow the cookies to completely cool on the baking sheet.
- Using a heat-safe mixing bowl, heat the white almond bark in the microwave for 1 minute. Stir, and heat for another 30 seconds. Stir until completely smooth.
- Dip half of the cooled cookie in the melted almond bark. Return the dipped cookie to the baking sheet to harden.
Notes
- We’ve provided two options to finish off these lovely cookies. You can either top them with a kiss or dip the baked cookies in white almond bark or even do half and half.
- The baking soda is what helps make this recipe so soft and chewy! If you omit the baking soda, you will end up with a crunchy and crisp gingerbread cookie.
- You can use a 1-tablespoon cookie scoop if you do not have a 1½-tablespoon cookie scoop.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 129mg | Fiber: 1g | Sugar: 19g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Easy Recipes
- M&M Christmas Cookies
- Red Velvet Cookies
- Soft Gingerbread Cookies
- Eggnog Poke Cake
- Thumbprint Cookies
- Gingerbread Cookies
- Gingerbread Men Cookies
- Gingerbread Chex Mix
- Hershey Pie
Comments
Gloria says
These are so yummy!
Lisa Marie Tarbox says
Cookies are delicious! Used a 1 tbsp scoop and got about 55 cookies per batch. Cooked for 8 minutes, as anymore made them too hard to put the hugs/kisses on at 2 minutes.