Is there anything more comforting than the scent of gingerbread baking in the oven? Imagine a cozy kitchen, the windows frosted over, the warm scent of cinnamon, ginger, and cloves filling the air, and a batch of fresh cookies cooling on the rack—each topped with a swirled chocolate kiss melting gently into the soft center. That, my friend, is the magic of Gingerbread Kiss Cookies.
These cookies are everything the holidays are meant to be: warm, nostalgic, and made with love. They’re the perfect combination of soft gingerbread and creamy, striped Hershey’s Kisses—a cookie so pretty, it’s practically holiday decor.
Let’s roll up our sleeves and start baking, shall we?
Why You’ll Love These Cookies
Let’s be honest—gingerbread cookies can be a bit hit-or-miss. Too crunchy, too spicy, too flat… not these. These Gingerbread Kiss Cookies check all the boxes:
- Soft and chewy on the inside
- Crisped sugar coating on the outside
- Topped with a beautiful white-and-chocolate striped Hershey’s Kiss
- They’re as pretty as they are delicious
- Super easy to make with basic pantry ingredients
They also make stunning additions to holiday cookie trays, perfect for gifting, sharing at potlucks, or just keeping a tin on the counter for cozy winter snacking.
The Secret to the Perfect Gingerbread Texture
So, what makes these cookies stand out from your average gingerbread cookie? It’s all in the balance of ingredients and baking time.
The brown sugar and molasses make the cookies soft and moist. The spice blend gives them that signature gingerbread warmth. And the baking time? Just long enough to set the edges while keeping the centers tender.
And don’t worry, these aren’t rock-hard cut-out cookies. They’re soft, slightly puffy, and have that melt-in-your-mouth quality that keeps you coming back for “just one more.”
A Bite of Nostalgia in Every Cookie
Every bite of these cookies brings a little memory with it. Maybe it reminds you of your grandma’s kitchen, or baking with your kids during a snow day. Or maybe it’s your first time making gingerbread from scratch. Either way, these cookies feel like a warm holiday hug. Topped with a striped chocolate kiss that slowly softens into the cookie? That’s the cherry (or Kiss) on top.
Ingredients Breakdown & Why Each One Matters
Let’s take a closer look at what makes these cookies so special:
Flour Power (3 cups all-purpose flour)
Gives the cookies structure without making them tough. You want the dough to be firm enough to roll but still soft when baked.
Sweeteners That Bring the Warmth (¾ cup brown sugar + ⅓ cup molasses)
Brown sugar keeps the cookies moist and chewy, while molasses adds deep flavor and that dark, rich color you see in the image.
The Holy Spice Trinity
- Ginger (2 tsp): Bold, zesty, and warm.
- Cinnamon (1 tsp): Adds sweetness and balances the ginger.
- Cloves (½ tsp): Just a hint goes a long way—this gives that nostalgic gingerbread “bite”.
Egg & Vanilla
The egg binds everything together, and vanilla smooths out the flavors.
Baking Soda (1 tsp)
This is the lift. Helps the cookies puff slightly while staying chewy in the center.
Salt (¼ tsp)
Essential in balancing the sweetness and enhancing the spice.
Butter (¾ cup, softened)
The butter must be soft, not melted, for that light and creamy cookie dough base. It also gives richness and helps with spreading.
The Kiss on Top (36 Hershey’s Hugs or Kisses)
Now, this is where you get creative. For the look in the photo? Use Hershey’s Hugs—white chocolate with milk chocolate stripes. They’re festive, creamy, and oh-so-photogenic!
Essential Baking Tools You’ll Need
Here’s what you’ll need before you start:
- Mixing bowls (one large, one medium)
- Electric mixer (or a strong whisk and some elbow grease)
- Parchment paper
- Baking sheet
- Measuring cups & spoons
- Cooling rack
- Cookie scoop (optional, but helps with uniform balls)
Step-by-Step Recipe Instructions
Let’s break it down into manageable steps to make the baking process seamless.
1. Mix the Dry Ingredients
In a medium bowl, whisk together:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ tsp salt
Set aside.
2. Cream Butter & Sugar
In a large bowl, beat together:
- ¾ cup softened unsalted butter
- ¾ cup packed brown sugar
Beat until creamy, about 2–3 minutes. The butter should be fluffy, and the sugar mostly dissolved.
3. Add Wet Ingredients
Now mix in:
- 1 large egg
- ⅓ cup molasses
- 1 tsp vanilla extract
Beat again until fully combined and smooth.
4. Combine Dry and Wet
Gradually add the dry mixture into the wet, mixing on low speed or by hand. Dough should be soft but not sticky. If it’s too sticky to roll, chill it for 20 minutes.
5. Roll and Coat
Roll dough into 1-inch balls, then roll each ball in granulated sugar for that sparkle.
Place 2 inches apart on a parchment-lined baking sheet.
6. Bake
Bake at 350°F (175°C) for 8–10 minutes. Edges should be just set—don’t overbake!
7. Add the Chocolate Kiss
The moment they come out of the oven, gently press a Hershey’s Kiss into the center of each cookie. It will soften slightly but retain its shape as it cools.
Let cookies cool for 5 minutes on the tray, then transfer to a wire rack.
Baking Tips for Cookie Perfection
Getting the perfect Gingerbread Kiss Cookie isn’t just about the ingredients—it’s about technique and timing too. Here are some key baking tips to help you nail this recipe the first time:
1. Chill the Dough if It’s Too Soft
If your dough feels too sticky to roll into balls, pop it in the fridge for 20–30 minutes. This helps it firm up and prevents the cookies from spreading too much during baking.
2. Sugar Coating = Texture + Sparkle
Rolling each cookie dough ball in granulated sugar before baking gives that slightly crisp outer layer and a sparkly, festive finish. Don’t skip it—it’s what gives the cookies in the photo that beautiful textured look.
3. Timing is Everything
These cookies bake quickly. Pull them out when the edges are set but the centers still look slightly underbaked. Trust the process—they’ll finish cooking as they cool.
4. Add the Kiss While Cookies Are Hot
Place the Hershey’s Kiss immediately after the cookies come out of the oven. If you wait too long, the cookies might cool and crack when you press it in.
5. Don’t Move Too Soon
After adding the chocolate kiss, let the cookies sit on the baking sheet for 5 minutes before moving to a wire rack. This helps prevent breaking and lets the chocolate set slightly.
How to Store Gingerbread Kiss Cookies
Want to keep these cookies fresh for days (or weeks)? Here’s how:
Room Temperature
Store the cooled cookies in an airtight container at room temp. They’ll stay soft for up to 5–7 days. Add a slice of bread to the container if you want to keep them extra moist—the cookies will absorb the moisture and stay soft.
Freezing Instructions
- To Freeze Dough: Roll into balls and freeze on a tray. Once solid, transfer to a zip-top bag. When ready to bake, roll in sugar and bake from frozen—just add 1–2 extra minutes.
- To Freeze Baked Cookies: Allow them to cool fully, then store in layers between parchment paper in an airtight container. Freeze for up to 2 months. Let them thaw at room temp when you’re ready to enjoy.
Creative Twists on the Classic Recipe
Want to make this cookie your own? Try one of these fun variations:
White Chocolate Peppermint Kisses
Swap out the striped Kisses for peppermint-flavored Hershey’s Kisses. They pair beautifully with gingerbread and add a burst of minty freshness.
Chocolate Drizzle
Once the cookies are fully cooled, drizzle with melted white or dark chocolate for a bakery-style finish.
Candy Cane Crunch
Before baking, gently press crushed candy canes into the tops of the dough balls. It adds a crunchy texture and peppermint flair—super festive!
Gingerbread Blossom Minis
Make them bite-sized by rolling smaller dough balls (½ inch) and using mini chocolate chips in the center instead of full-size Kisses.
What Makes These Different from Peanut Butter Blossoms?
Good question! While these may look like peanut butter blossoms (those classic cookies with a chocolate kiss on top), there are some tasty differences:
| Gingerbread Kiss Cookies | Peanut Butter Blossoms |
|---|---|
| Warm spices + molasses | Peanut butter base |
| Chewy and spiced | Nutty and soft |
| Seasonal flavor profile | Classic all-year treat |
| Rolled in sugar | Also rolled in sugar |
| Great with Hershey’s Hugs | Typically with Hershey’s Kisses |
So while they look similar, the flavor and texture are totally unique. Gingerbread Kiss Cookies are all about that holiday spice.
Holiday Gifting Ideas: Package These with Love
These cookies are not just for eating—they’re for sharing. And the best part? They package beautifully!
Cute Gifting Ideas:
- Cellophane Bags + Ribbon: Stack 4–6 cookies in a bag and tie with a red or gold ribbon.
- Holiday Cookie Tins: Add wax paper between layers, toss in some candy canes, and you’ve got a thoughtful homemade gift.
- Mason Jar Stacks: Stack them up in a jar, wrap the lid with fabric and twine, and include a tag with the recipe.
Perfect for neighbors, teachers, coworkers, or anyone who needs a little extra holiday cheer.
Print
The Holiday Magic of Gingerbread Kiss Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Category: Holiday Cookies / Christmas Baking
Description
🎄✨ Warm, spiced, and melt-in-your-mouth! These festive gingerbread cookies topped with a classic chocolate kiss bring back the nostalgia of holiday kitchens filled with the scent of cinnamon, ginger, and cloves. Perfect for cozy winter evenings or gifting to loved ones! 🍪❤️
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
⅓ cup molasses
1 teaspoon vanilla extract
36 Hershey’s Kisses, unwrapped
Instructions
Preheat oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. ⏱️ 5 minutes
In a large bowl, beat butter and brown sugar until creamy and light.
Add egg, molasses, and vanilla; beat until smooth. ⏱️ 3 minutes
Gradually mix dry ingredients into wet ingredients until combined. ⏱️ 3–5 minutes
Roll dough into 1-inch balls and place 2 inches apart on a parchment-lined baking sheet. ⏱️ 10 minutes
Bake 8–10 minutes, until edges are set but centers are soft.
Immediately press a chocolate kiss into the center of each cookie.
Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. ⏱️ 15 minutes
Notes
These cookies are perfect for festive gatherings, cookie exchanges, or gifting.
The combination of warm spices (ginger, cinnamon, cloves) with the sweet chocolate kiss creates a nostalgic holiday flavor.
For sharper edges and less spreading, chill the dough for 15–20 minutes before baking.
Can be stored in an airtight container for up to 1 week at room temperature.
Optional: Roll dough balls in extra sugar before baking for a sparkly finish.
Nutrition
- Serving Size: 36 cookies
- Calories: 120 kcal per cookie
Perfect Pairings: What to Serve with These Cookies
You’ve got a plate of cookies… now what? Here’s what pairs beautifully with them:
- Hot cocoa topped with whipped cream or marshmallows
- Chai latte or spiced tea
- Classic eggnog
- A glass of cold milk for that nostalgic touch
- Mulled wine for a grown-up holiday treat
You can even crumble them into ice cream for an easy festive dessert.
You may like as well :
Sparkling Twisted Christmas Wreath Cookies – A Magical Holiday Treat! 🎄
Melt-in-Your-Mouth Christmas Sprinkle Cookies – A Festive, Buttery Delight!
Making Memories: Bake With the Family
This recipe is a fantastic one for baking with kids. Let them roll the dough balls, dunk them in sugar, or place the Hershey’s Kisses on top (just remind them not to sneak too many kisses while doing it!).
It’s a low-stress, high-reward cookie that turns baking into a bonding activity. Put on your favorite Christmas playlist, wear silly aprons, and make it a tradition.
Conclusion: A Cookie That Feels Like a Warm Hug
Gingerbread Kiss Cookies are more than just a holiday dessert—they’re a tradition in the making. With their soft, spiced center, crisp sugar coating, and that irresistible striped chocolate kiss, they’re festive, flavorful, and easy to love.
Whether you’re baking them for your family, gifting them to friends, or sneaking one off the cooling rack while no one’s looking, these cookies are sure to bring joy to your holiday season.
So what are you waiting for? Preheat that oven, unwrap those Hershey’s Kisses, and bring a little more sweetness into your home this winter.
Similar recipes :
Caramel White-Chocolate Shortbread Christmas Cookies
FAQs: Your Gingerbread Kiss Cookie Questions Answered
1. Can I use regular Hershey’s Kisses instead of striped ones?
Absolutely! You can use milk chocolate, dark chocolate, or even peppermint-flavored kisses depending on your taste. The striped Hugs just add a festive look.
2. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days or frozen for up to 2 months. Just let it soften slightly before rolling into balls.
3. How do I keep the kisses from melting completely?
Make sure to add the kisses right after baking, but don’t move the cookies until they’ve cooled. The chocolate will soften but firm up as they cool.
4. Can I make these gluten-free?
Yes! Just use a 1:1 gluten-free baking flour blend. Be sure it includes xanthan gum for best results.
5. What’s the best way to store these cookies for gifting?
Let them cool completely, then layer them in tins or boxes with parchment paper. Store in a cool place away from heat to keep the chocolate from melting.
