Gingerbread Kiss Cookies

5 from 2 votes

Warm, spiced gingerbread topped with kisses and dusted with magic sprinkles, these gingerbread kiss cookies are the perfect holiday treat.

Prep Time10

Cook Time10

Chill Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: Gingerbread Kiss Cookies Recipe

Servings: cookies

Calories: 197kcal

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

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.

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.

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.