Oh, the smell of gingerbread! It just instantly brings me back to snowy afternoons and Christmas mornings, doesn’t it? There’s something so magical about those warm, spicy notes filling the whole house. And when it comes to gingerbread, my absolute favorite treat has to be these adorable Gingerbread Kiss Cookies. They’re not just pretty to look at, with that shiny chocolate kiss nestled right in the center, but oh my goodness, the taste! They’re perfectly soft and chewy, packed with all those cozy spices you love, and that burst of chocolate is just the cherry on top. I remember making these with my grandma every year; it was our special holiday ritual, and now I do it with my own kids. It’s become a tradition that never fails to spread cheer!
Why You’ll Love These Gingerbread Kiss Cookies
These cookies are just the best for so many reasons! Seriously, you’re going to adore them. Here’s why:
- Super Easy to Make: Even if you’re new to baking, these are a breeze to put together. No fancy skills needed!
- Perfectly Soft & Chewy: Forget those dry, crumbly gingerbread cookies. These have that amazing soft texture that just melts in your mouth.
- Cozy Flavor Combo: The warm spices like ginger, cinnamon, and cloves mixed with the molasses create that classic gingerbread taste we all crave.
- Chocolatey Surprise: That little Hershey’s Kiss nestled in the middle? It’s the perfect sweet finish and makes each bite just delightful.
- Festive & Fun: They look absolutely darling on a holiday platter, adding that special festive touch to any gathering or cookie exchange.
- Always a Hit: Trust me, these disappear FAST! They’re always the first to go at any party.
Gather Your Ingredients for Gingerbread Kiss Cookies
Alright, let’s get our baking station ready! To whip up these dreamy Gingerbread Kiss Cookies, you’ll need a few basic pantry staples and some special touches. Here’s exactly what you’ll want to have on hand:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses (the darker, the better for flavor!)
- 1 teaspoon vanilla extract
And the Star!
- 1 (10.5 ounce) package Hershey’s Kisses, unwrapped (milk chocolate is classic, but feel free to experiment!)
Essential Equipment for Baking Gingerbread Kiss Cookies
Before you dive into all that cozy gingerbread goodness, let’s make sure you’ve got your baking game face on with the right tools! You don’t need anything too fancy, just the basics:
- Baking sheets (at least two is helpful so you can bake in batches!)
- Parchment paper (a lifesaver for easy cleanup!)
- Mixing bowls (a big one for the dough and a medium one for dry stuff)
- Electric mixer or a whisk and some elbow grease for creaming
- Measuring cups and spoons (gotta be precise with baking!)
- A cookie scoop or two spoons for rolling dough balls
- A wire cooling rack
Step-by-Step Guide to Making Gingerbread Kiss Cookies
Alright, ready to get those hands sticky and your kitchen smelling like a holiday dream? Making these Gingerbread Kiss Cookies is a process that’s super rewarding, and honestly, pretty fun! Just follow these steps and you’ll be pulling warm, spiced cookies loaded with chocolate out of the oven in no time.
Preparing the Gingerbread Dough
First things first, let’s get that amazing dough ready. Preheat your oven to 350°F (175°C) and grab a couple of baking sheets, lining them with parchment paper – this step is your best friend for easy cleanup, trust me! In a medium bowl, whisk together your flour, baking soda, salt, and all those cozy spices: ginger, cinnamon, cloves, and nutmeg. Give it a good whisk so everything’s evenly mixed. Now, in a bigger bowl, it’s time to cream the butter with both the light brown sugar and granulated sugar. You want this mixture to be light and fluffy – this is where a lot of that wonderful texture comes from! Beat in the egg until it’s all incorporated, then swirl in the molasses and vanilla extract. Slowly add the dry ingredients to the wet, mixing gently until it just comes together. Seriously, don’t overmix here; we want tender cookies, not tough ones!
Shaping and Baking Your Gingerbread Kiss Cookies
Now for the fun part – rolling these little flavor bombs! Grab your dough and roll it into 1-inch balls. You can use a cookie scoop if you have one, or just eyeball it with two spoons. Place these little dough balls about 2 inches apart on your prepared baking sheets. They’ll spread a bit, so give them some space to do their thing! Pop them into your preheated oven and bake for about 8 to 10 minutes. You’re looking for the edges to be set, but the centers should still look a little soft. They’ll continue to cook a tiny bit on the hot baking sheet, so we don’t want them getting too firm in the oven itself.
Adding the Chocolate Kiss Touch
This is the moment we’ve all been waiting for! As soon as those cookies come out of the oven – and I mean *immediately* – gently press one unwrapped chocolate kiss right into the center of each warm cookie. The heat from the cookie will start to soften the chocolate, making it perfect for pressing in. If your kisses seem a little too soft and are getting smooshed, no worries! You can pop the baking sheet into the fridge for just a few minutes to firm them up a bit before pressing. Let the cookies cool on the baking sheets for about 5 minutes to let them set up before carefully transferring them to a wire rack to cool completely. That chocolate will firm up into a yummy topping, and your Gingerbread Kiss Cookies are ready to gobble up!
Tips for Perfect Gingerbread Kiss Cookies
You know, baking is a bit of an art, and sometimes those little tricks make all the difference! To make sure your Gingerbread Kiss Cookies turn out absolutely perfect every single time, here are a few things I’ve learned over the years. First off, for a smoother cookie surface, try chilling the dough for about 30 minutes before you roll those balls. It makes it a little easier to handle and prevents too much spreading. And remember that tip about the chocolate kisses getting too soft? If that happens, just pop the baking sheet in the fridge for a few minutes – it’s a total game-changer and stops them from turning into a melty mess.
Ingredient Notes and Substitutions for Gingerbread Cookies
Okay, let’s chat about the ingredients that make these Gingerbread Kiss Cookies so special. Sometimes, you might not have exactly what’s listed, or you might just be curious about why we use certain things. For the molasses, this is really key for that deep, rich gingerbread flavor! If you absolutely can’t find it, you could try a mix of dark corn syrup and a touch of brown sugar, but it won’t be quite the same. And the spices – ginger, cinnamon, cloves, nutmeg – they’re the heart and soul of gingerbread, giving it that warm, comforting hug in every bite. You can play around with the amounts a tiny bit to suit your taste, but don’t skip them!
As for the sugars, using both brown and granulated sugar gives us the perfect balance. Brown sugar brings in that lovely moisture and a little caramel note, while granulated sugar helps them spread just right. I’ve seen lots of people experiment with different kinds of chocolate kisses, too – like dark chocolate or even peppermint ones for a festive twist! If you’re looking for more classic gingerbread ideas, check out my Classic Gingerbread Cookies or my fun Gingerbread Crinkle Cookies for more spiced goodness!
Serving and Storing Your Gingerbread Kiss Cookies
These little wonders are just perfect with a tall, cold glass of milk – it really balances out that warm spice! Coffee or hot cocoa are also totally fantastic pairings. They look so festive on a dessert platter, especially when mixed in with other holiday treats. Now, if by some miracle you have leftovers (which I seriously doubt!), storing them is a piece of cake. Just pop them into an airtight container at room temperature. They’ll stay wonderfully soft and delicious for a good 3-4 days, but honestly, they’re usually gone way before that!
Frequently Asked Questions about Gingerbread Kiss Cookies
Do you have questions about making these yummy Gingerbread Kiss Cookies? I totally get it! Baking brings its own little mysteries sometimes. Here are some common things people wonder about, and I’m happy to share my tips!
Can I make the dough for these Gingerbread Kiss Cookies ahead of time?
Oh yeah, absolutely! This is one of my favorite make-ahead-friendly recipes. You can totally prepare the dough, wrap it up tightly in plastic wrap, and pop it in the fridge for up to 3 days. It actually makes the dough a little firmer, which is nice for rolling smoother cookies. Just let it sit at room temperature for about 15-20 minutes before you start rolling if it’s too hard.
My Gingerbread Kiss Cookies are spreading too much! What did I do wrong?
Don’t you worry! Spreading cookies can happen, but it’s usually fixable. A couple of things might be going on. Make sure your butter wasn’t too soft when you creamed it – it should be softened, not melted. Also, be careful not to overmix the dough after adding the flour; that can make them spread. Chilling the dough for at least 30 minutes (or even longer!) before baking really helps keep them from spreading too much. Also, make sure your oven is at the right temperature – sometimes an oven that’s too hot can cause them to spread quickly and then bake hard.
Can I use different kinds of chocolate kisses?
Yes, you totally can! The classic milk chocolate Hershey’s Kiss is amazing because it softens up just perfectly, but feel free to get creative. Dark chocolate kisses would add a richer flavor, and sometimes they even have holiday versions like peppermint or caramel-filled ones that could be super fun to try! Just make sure whatever you use is about the same size as a regular Kiss so it presses into the cookie nicely.
How do I get that perfect soft texture?
Getting that soft, chewy texture is all about not over-baking them! When the recipe says bake for 8-10 minutes, really watch for those centers to still look a little soft when you take them out. They’ll continue to firm up on the hot baking sheet. If you bake them until they look completely done in the oven, they’ll likely be a bit too crisp once they cool. Also, using that molasses and the brown sugar really contributes to a moister, chewier cookie!
Estimated Nutritional Information
Now, I always like to give you a heads-up about the nutritional side of things, though remember, baking is an art, and these numbers are just estimates! They can change a bit depending on the exact brands of ingredients you use and how big you roll your little cookie balls. But generally, you’re looking at around 120 calories per cookie, with about 6 grams of fat and 15 grams of carbs. Perfect for a little sweet treat!
Print
Gingerbread Kiss Cookies
- Total Time: 30 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Soft gingerbread cookies topped with a chocolate kiss.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 (10.5 ounce) package Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, then stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft.
- Immediately after removing the cookies from the oven, gently press one chocolate kiss into the center of each cookie.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a smoother surface on your cookies, you can chill the dough for 30 minutes before rolling it into balls.
- If the chocolate kisses become too soft to handle, you can place the baking sheet with the cookies and kisses in the refrigerator for a few minutes to firm them up.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: gingerbread cookies, chocolate kiss cookies, holiday cookies, Christmas cookies, spiced cookies, drop cookies