5-Star Gingerbread Kiss Cookies That Melt with Flavor

There’s something magical about the scent of gingerbread wafting through the house during the holidays. My gingerbread kiss cookies have become our family’s favorite December tradition – the moment those warm spices hit the oven, everyone comes running to the kitchen. These aren’t your ordinary gingerbread cookies though. Imagine soft, chewy gingerbread with just the right amount of spice, then surprise! A melty chocolate kiss nestled right in the center. I started making these years ago for our annual cookie exchange, and now my nieces beg me to bake double batches. The best part? That moment when you bite into the cookie and discover the sweet chocolate center – pure holiday joy in every bite!

Why You’ll Love These Gingerbread Kiss Cookies

These gingerbread kiss cookies are about to become your new holiday obsession – trust me, I’ve converted many skeptics with just one bite! Here’s why they’re so special:

• Easy holiday magic: You probably have most ingredients in your pantry already, and the dough comes together in minutes (plus that quick 30-minute chill time gives you just enough break to wrap presents!)
• The perfect gift: Stack them in festive tins or boxes – the chocolate kiss center makes them look fancy, but we’ll keep our little baking secret
• Spice that sings: That blend of ginger, cinnamon and nutmeg? It’s like Christmas morning in cookie form
• Cookie tray superstar: They hold their shape beautifully next to all your other holiday treats, and that sparkly sugar coating catches every twinkle light

My favorite part? Watching kids’ faces light up when they discover the hidden chocolate surprise – it’s pure holiday magic every time!

Ingredients for Gingerbread Kiss Cookies

What I love about these cookies is how simple the ingredient list really is – just good, honest baking staples that come together in the most magical way. Let me walk you through exactly what you’ll need, because measurements really matter here for that perfect chewy texture.

Dry Ingredients:

• 3 cups all-purpose flour (spooned & leveled – don’t pack it!)
• 2¼ teaspoons ground ginger (yes, that extra ¼ teaspoon makes all the difference)
• 1 teaspoon baking soda (fresh is best – give your box a sniff test)
• 1 teaspoon ground cinnamon (use the good stuff)
• ¾ teaspoon ground nutmeg (freshly grated if you’re feeling fancy)
• ½ teaspoon ground allspice (the secret spice that brings it all together)

Wet Ingredients:

• ¾ cup salted sweet cream butter, softened (leave it out for 30 minutes – no cheating with the microwave!)
• ¾ cup packed light brown sugar (pack it firmly into your measuring cup)
• ½ cup + 2 tablespoons molasses (I use Grandma’s Original – sticky but worth it)
• 1 large egg (room temperature blends better)
• 1½ teaspoons vanilla extract (real stuff only, please)

Finishing Touches:

• 30 Hershey’s Hugs or Kisses, unwrapped (the moment of truth!)
• Sanding sugar for coating (that sparkle makes them extra festive)

Equipment You’ll Need

Don’t worry – you don’t need fancy gadgets for these gingerbread kiss cookies! Just grab these kitchen essentials (I bet you have most already):

• Stand mixer or hand mixer (or strong arms and a wooden spoon!)
• 1½ tablespoon cookie scoop (for perfectly portioned cookies every time)
• Baking sheets (I always use two so I can rotate them)
• Parchment paper (trust me, it’s worth it for easy cleanup)
• Mixing bowls (one for dry, one for wet ingredients)
• Wire cooling rack (so your kisses don’t melt into puddles)

How to Make Gingerbread Kiss Cookies

Alright, let’s get baking! These gingerbread kiss cookies come together so easily—just follow these simple steps, and you’ll have a tray of holiday magic in no time.

Mixing the Dry Ingredients

First things first: grab your biggest mixing bowl for the dry ingredients. I always whisk my flour, ginger, cinnamon, baking soda, nutmeg, and allspice together until they’re completely combined—no spice pockets allowed! This ensures every bite has that perfect balance of warm holiday flavors. Trust me, taking an extra minute here makes all the difference.

Creaming Butter and Sugar

Now, for the fun part! In your stand mixer (or a large bowl if you’re using a hand mixer), beat the softened butter for about 30 seconds until it’s smooth and creamy. Add the packed brown sugar and mix on medium-high for a full minute—don’t rush this! You want that mixture light and fluffy, almost like a caramel-colored cloud. This step gives the cookies their tender texture.

Combining Wet and Dry Ingredients

With the mixer on low, add the molasses, egg, and vanilla to your butter mixture. Once that’s incorporated, gradually add the dry ingredients. Here’s my golden rule: stop mixing as soon as the flour disappears. Overmixing leads to tough cookies, and we want these babies soft and chewy!

Chilling the Dough

Cover the bowl with plastic wrap and pop it in the fridge for exactly 30 minutes. I know, waiting is hard—but this prevents the cookies from spreading too much in the oven. Use this time to preheat your oven to 350°F and line your baking sheets with parchment paper.

Baking the Cookies

Scoop the dough with a 1½ tablespoon cookie scoop, roll each ball in sanding sugar (for that festive sparkle!), and place them 2 inches apart on the baking sheets. Bake for 8–10 minutes—they’re done when the edges are just set but the centers still look slightly soft. They’ll firm up as they cool!

Adding the Chocolate Kiss

Here’s the moment we’ve been waiting for! Let the cookies rest for exactly 2 minutes after baking—this gives them time to set slightly. Then, gently press a Hershey’s Kiss into the center of each warm cookie. Wait another 5 minutes before transferring them to a cooling rack. That kiss will stay perfectly melty without turning into a puddle—promise!

Tips for Perfect Gingerbread Kiss Cookies

After making dozens of batches of these cookies (okay, maybe hundreds!), I’ve learned a few tricks that make all the difference between good gingerbread kisses and perfect ones. Here are my can’t-miss tips:

• Molasses matters: Use a liquid measuring cup sprayed with cooking spray first – that sticky sweetness will slide right out! And always level off your tablespoon for that extra ½ cup + 2 tbsp measurement.
• Butter temperature is key: Your butter should leave a slight fingerprint when pressed – too soft and your cookies will spread, too cold and they won’t cream properly.
• Watch the clock: Set a timer for 8 minutes – these go from perfectly chewy to overdone in seconds. The edges should be just set when you pull them out.
• Kiss placement: Wait those full 2 minutes after baking before adding kisses – too soon and they’ll melt, too late and they won’t stick.
• Sugar coating secret: Roll your dough balls in sanding sugar before baking – that sparkly crunch is worth the extra step!

Ingredient Substitutions

Ran out of Hershey’s Kisses? No worries! Over the years, I’ve tested all kinds of swaps for these gingerbread kiss cookies when pantry surprises happen (because holiday baking emergencies are real!). Here’s what works:

• No Kisses? Try: Almond bark or white chocolate chips pressed in after baking – they won’t melt as fast! For a fun twist, I’ve even used Rolos for a caramel surprise.
• Lighter molasses flavor? Use blackstrap molasses instead of regular – it’s less intense, but your cookies might be slightly drier (add 1 tbsp extra butter to compensate).
• Dairy-free option: Vegan butter works great – just make sure it’s the stick kind, not tub-style. The cookies spread a tad more but taste just as delicious!
• Spice swaps: Out of allspice? A pinch of cloves works in a pinch, but use half the amount – it’s stronger!

Remember – every swap changes the texture a bit, but the holiday spirit stays the same!

Storing and Freezing Gingerbread Kiss Cookies

Here’s the good news – these gingerbread kiss cookies stay delicious for days! Just pop them in an airtight container at room temperature (I like to layer them with parchment paper between) and they’ll stay fresh for up to 5 days. The chocolate kiss might soften a bit, but that just makes them extra dreamy in my opinion!

Want to get ahead for the holidays? These freeze beautifully! Let the cookies cool completely, then freeze them in a single layer on a baking sheet before transferring to freezer bags. They’ll keep for about a month – just thaw at room temperature when you’re ready to enjoy. Pro tip: I always freeze a few without kisses and add fresh ones after thawing for that just-baked look!

FAQs About Gingerbread Kiss Cookies

After years of making these cookies (and fielding all my family’s baking questions!), I’ve rounded up the most common gingerbread kiss cookie mysteries. Here’s everything you need to know:

Can I use dark brown sugar instead of light brown sugar?

Absolutely! Dark brown sugar gives these cookies an even richer, deeper flavor thanks to that extra molasses. I actually prefer it during the holidays – it makes the spices sing! Just pack it firmly like you would with light brown sugar.

Do I really need to chill the dough?

I know, I know – waiting is hard when cookies are calling your name. But trust me, that 30-minute chill is non-negotiable! It prevents the cookies from spreading into flat little puddles in the oven. Cold dough = thick, chewy perfection.

How do I stop the chocolate kisses from melting into a puddle?

The secret is in the timing! Let your cookies cool for exactly 2 minutes after baking – they should be firm enough to hold the kiss but still warm enough to make it melt slightly when pressed in. If your kitchen is really warm, pop the unwrapped kisses in the fridge for 10 minutes first!

Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these gingerbread kiss cookies (because let’s be real – we’re all eating more than one!). Values are estimates and will vary based on your specific ingredients and measurements. Per cookie (about 1½ inches with kiss):

• Calories: 150kcal
• Sugar: 10g
• Fat: 6g
• Carbs: 22g
• Protein: 2g

Now go enjoy that holiday treat – life’s too short not to savor every spiced, chocolatey bite! For more holiday baking inspiration, check out our Pinterest board full of festive ideas.

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