Description
Soft, chewy gingerbread kiss cookies packed with warm holiday spices and topped with a chocolate Kiss—perfect for cookie trays, gifting, or cozy treats.
Ingredients
Scale
- 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
- Sanding sugar for coating the cookie dough balls
Instructions
- Whisk together flour, ginger, cinnamon, baking soda, nutmeg, and allspice in a medium bowl. Set aside.
- Cream softened butter in a stand mixer or large bowl for 30 seconds to 1 minute.
- Add brown sugar and mix on medium-high for 1 minute.
- Mix in molasses, egg, and vanilla until well incorporated.
- Add flour mixture and mix just until combined.
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop dough with a 1½ tablespoon cookie scoop, roll into balls, coat in sanding sugar, and place 2 inches apart on the baking sheet.
- Bake for 8-10 minutes.
- Let cookies rest for 2 minutes, press an unwrapped Kiss into the center, then cool for 5 more minutes before transferring to a cooling rack.
Notes
- Use only 15 kisses if making half the batch with kisses and half dipped in white almond bark.
- Store cookies in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg