December 27, 2022
Review RecipeGingerbread Kiss Cookies
Warm, spiced gingerbread topped with kisses and dusted with magic sprinkles, these gingerbread kiss cookies are the perfect holiday treat.
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Soft 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 holiday season. Perfect for adding to Santa’s cookie plate or sharing with friends and neighbors, you’ll love the warm flavors of these cookies.
Gingerbread makes everyone nostalgic for the holidays. Try our gingerbread cookies and gingerbread fudge for two more memorable treats.
GINGERBREAD KISS COOKIES INGREDIENTS
You’ll need:
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
- 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)
- white sanding sugar for coating the cookie dough balls
Gingerbread Dipped Cookies Without Kisses
- 8 ounces 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 kiss if you cannot find Hershey’s hugs kisses.
HOW TO MAKE THIS GINGERBREAD KISS COOKIES RECIPE
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 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 1 minute.
STEP FOUR: Add the molasses, egg and vanilla. Mix just until well incorporated.
STEP FIVE: Add 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 2 inches apart.
STEP TEN: Bake for 8 to 10 minutes.
STEP ELEVEN: Remove the cookies from the oven and allow the cookies to rest on the cookie sheet for about 2 minutes.
Press the unwrapped Hershey’s kiss in the center of each cookie. Allow the cookies to cool for another 5 minutes before transferring the cookies 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, roll it into a ball. Roll in the sanding sugar and space the coated cookie dough balls 2 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 8 to 10 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 1 minute. Stir, and heat for another 30 seconds. Stir until completely smooth.
STEP FIVE: Dip ½ 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.
MORE COOKIES RECIPES
STORAGE
ON THE COUNTER: Store these white chocolate kissed gingerbread cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
IN THE FREEZER: You can freeze the baked/cooled cookie for up to 2 months. Allow the cookies to completely thaw before serving.
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
- Gingerbread Cookies
- Chocolate Kiss Cookies
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 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
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 second 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, roll 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 ½ of the cooled cookie in the melted almond bark. Return the dipped cookie to the baking sheet to harden.
Notes
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.
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.
PRO TIP: 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
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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.