Gingerbread Kiss Cookies are hands down one of my favorite holiday treats to bake with my family. There’s something so cozy about the warm spices of ginger, cinnamon, and nutmeg mixing with the rich sweetness of molasses, and when you top each cookie with a creamy Hershey’s Hug, it’s pure magic.
Last December, I was scrambling to find a cookie that would stand out at our neighborhood cookie exchange (trust me, the competition is fierce), and these beauties were the clear winner. Isabella and Emma couldn’t stop sneaking them before I even had a chance to box them up, and Noah kept asking when we could make them again.
What makes these gingerbread kiss cookies so special is how they balance the deep, spiced flavor of classic gingerbread with that irresistible chocolate-and-white-chocolate swirl from the Hug candy. Plus, they’re rolled in sparkly sanding sugar, which makes them look like they came straight from a fancy bakery.
If you’re looking for more festive cookie inspiration, you’ll love my Christmas pinwheel cookies they’re just as fun and eye-catching!
Why You’ll Love This Gingerbread Kiss Cookies Recipe
This recipe hits all the right notes for busy holiday baking. Here’s why it’s become a staple in my house:
- Warm, cozy spices that fill your kitchen with the best holiday aroma
- Easy to make with simple ingredients you probably already have
- Kid-friendly my three love helping roll the dough balls and press in the kisses
- Freezer-friendly so you can bake ahead and stress less
- Gorgeous presentation with that sparkly sugar coating and chocolate topper
- Perfect for gifting they look impressive but come together quickly
Ingredients You’ll Need for Gingerbread Kiss Cookies
Here’s what you’ll need to make these holiday molasses cookies:
For the Cookie Dough:
- 3 cups all-purpose flour the base of our cookies
- 2¼ tsp ground ginger gives that signature gingerbread punch
- 1 tsp ground cinnamon adds warmth and depth
- 1 tsp baking soda helps the cookies rise just right
- ¾ tsp ground nutmeg a subtle, earthy spice
- ½ tsp ground allspice rounds out the spice blend beautifully
- ¾ cup salted sweet cream butter, softened creates a tender, rich texture
- ¾ cup light brown sugar, packed adds moisture and caramel notes
- ½ cup + 2 tablespoons molasses the star ingredient for that deep gingerbread flavor
- 1 large egg binds everything together
- 1½ tsp vanilla extract because vanilla makes everything better
For Topping:
- 30 Hershey’s Hugs kisses, unwrapped the show-stopping finish
- Sanding sugar for that festive sparkle (I love using white or gold)
Ingredient Notes & Substitutions
Butter: Make sure it’s softened to room temperature, not melted or cold. This is the secret to cookies that hold their shape.
Molasses: I use regular (not blackstrap) molasses. Blackstrap can be too bitter for these cookies.
Sanding Sugar: You can use regular granulated sugar if you don’t have sanding sugar, but I love how the coarser crystals catch the light.
Hershey’s Hugs: Regular Hershey’s Kisses work too! I’ve also tried peppermint and caramel-filled kisses with great results.
How to Make Perfect Gingerbread Kiss Cookies
Let me walk you through making these beauties step by step.
Step 1: Mix Your Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and allspice. Set this aside we’ll need it in a minute.
Step 2: Cream the Butter
Using a stand mixer or a handheld mixer with a large bowl, beat the softened butter on medium-high speed for about 30 seconds to 1 minute. You want it nice and fluffy.
Step 3: Add the Sugar
Add the brown sugar and keep mixing on medium-high for another minute. The mixture should look light and creamy.
Step 4: Add Wet Ingredients
Pour in the molasses, egg, and vanilla extract. Mix just until everything is well combined. The dough will look darker now and smell absolutely incredible.
Step 5: Combine with Flour Mixture
Add your flour mixture to the wet ingredients and mix until just combined. Don’t overmix you’ll end up with tough cookies.
Step 6: Chill the Dough
Cover the bowl and pop it in the refrigerator for 30 minutes. This step is crucial it prevents the cookies from spreading too much and makes the dough easier to work with.
Step 7: Prep for Baking
Just before you take the dough out of the fridge, preheat your oven to 350°F. Line a baking sheet with parchment paper.
Step 8: Shape and Coat
Using a 1½ tablespoon cookie scoop, scoop out the dough and roll it into smooth balls. Roll each ball in the sanding sugar until completely coated. Place them on your prepared baking sheet about 2 inches apart.
Step 9: Bake
Bake for 8 to 10 minutes. The cookies should look set at the edges but still slightly soft in the center.
Step 10: Add the Kisses
Remove the cookies from the oven and let them rest on the baking sheet for about 2 minutes. Then, gently press an unwrapped Hershey’s Hug into the center of each cookie. Let them cool for another 5 minutes before transferring to a cooling rack.
The kisses will be soft and melty it’s the best part!
Pro Tips for the Best Gingerbread Kiss Cookies
After making these cookies more times than I can count, here’s what I’ve learned:
Don’t skip the chill time. I know it’s tempting when you’re in a hurry, but chilling the dough for at least 30 minutes (or up to 24 hours) makes a huge difference in texture and prevents flat cookies.
Room temperature butter is key. If your butter is too soft or melted, your cookies will spread. If it’s too cold, they’ll be tough. Aim for butter that leaves a slight indent when you press it.
Press the kisses gently. You want to nestle them into the cookie, not smash the cookie flat. A gentle press is all you need.
Use parchment paper. It prevents sticking and makes cleanup a breeze.
Don’t overbake. These easy Christmas cookie recipes are best when they’re still slightly soft in the center. They’ll continue to firm up as they cool.
How to Store Your Gingerbread Kiss Cookies
At Room Temperature: Store your cookies in an airtight container for up to 3 days. I like to layer them with parchment paper to keep them from sticking together.
In the Refrigerator: These will keep for up to 6 days in the fridge. Just bring them to room temperature before serving for the best flavor.
In the Freezer: You can freeze the baked and cooled cookies for up to 2 months. Let them thaw completely at room temperature before enjoying.
Make-Ahead Tip: You can also freeze the cookie dough! Roll it into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.
Fun Variations to Try with Your Gingerbread Kiss Cookies
Once you’ve mastered the classic version, here are some fun twists:
Chocolate Gingerbread Kisses: Add ¼ cup of cocoa powder to the flour mixture for a chocolatey twist.
Orange Ginger Cookies: Add 1 tablespoon of orange zest to the dough for a bright citrus note.
Chai-Spiced Kisses: Swap the spice blend for 1 tablespoon of chai spice mix.
Peppermint Gingerbread: Use peppermint-flavored Hershey’s Kisses for a minty holiday flavor.
Maple Gingerbread: Replace 2 tablespoons of the molasses with pure maple syrup for a subtle maple flavor.
FAQs About Gingerbread Kiss Cookies
Can I use regular Hershey’s Kisses instead of Hugs for these cookies?
Yes! Any flavor of Kisses works beautifully. I’ve used classic milk chocolate, dark chocolate, and even the caramel-filled ones. Hugs are my favorite because they melt into this gorgeous swirl of milk chocolate and white chocolate, but honestly, you can’t go wrong with any variety.
Why do my gingerbread cookies turn out flat?
Flat cookies usually mean one of two things: either the dough wasn’t chilled long enough, or the butter was too soft when you mixed it. Make sure you’re using softened butter (not melted) and that you refrigerate the dough for the full 30 minutes before baking.
Can I make the dough ahead of time?
Absolutely! This is one of my favorite make-ahead Christmas gingerbread cookies. You can chill the dough in the refrigerator for up to 24 hours before baking. Just let it sit at room temperature for about 10 minutes before scooping if it gets too firm.
Conclusion: Your New Holiday Cookie Tradition
These Gingerbread Kiss Cookies have become one of our family’s must-make treats every December. Between the warm spices, the sparkly sugar coating, and that melty chocolate kiss on top, they’re everything a holiday cookie should be.
Henry says they’re the perfect balance of gingerbread spice and chocolate sweetness. Isabella loves how pretty they look on our cookie platters. Emma and Noah just love eating them (no surprise there).
Whether you’re baking for a cookie exchange, holiday party, or just because your house needs to smell like Christmas, these cookies deliver every single time. Plus, they’re so easy to make that even beginner bakers can nail them on the first try.
Recipes You May Like
If you loved these gingerbread kiss cookies, you’ll definitely want to try these other holiday favorites from my blog:
- Best Butter Cookies Recipe Classic, melt-in-your-mouth cookies perfect for decorating
- Chocolate Crinkle Cookies Recipe Rich, fudgy, and stunning with their powdered sugar coating
- Pumpkin Sugar Cookies Recipe Soft, spiced, and perfect for fall baking
Happy baking
Gingerbread Kiss Cookies
- Total Time: 1 hour
- Yield: 30 cookies 1x
Description
Gingerbread Kiss Cookies are hands down one of my favorite holiday treats to bake with my family. There’s something so cozy about the warm spices of ginger, cinnamon, and nutmeg mixing with the rich sweetness of molasses, and when you top each cookie with a creamy Hershey’s Hug, it’s pure magic. These beauties balance the deep, spiced flavor of classic gingerbread with that irresistible chocolate-and-white-chocolate swirl from the Hug candy. Plus, they’re rolled in sparkly sanding sugar, which makes them look like they came straight from a fancy bakery.
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¾ tsp ground nutmeg
- ½ tsp ground allspice
- ¾ cup salted sweet cream butter, softened
- ¾ cup light brown sugar, packed
- ½ cup + 2 tablespoons molasses
- 1 large egg
- 1½ tsp vanilla extract
- 30 Hershey’s Hugs kisses, unwrapped
- Sanding sugar
Instructions
- Grab a medium mixing bowl and whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and allspice. Set this aside.
- Using a stand mixer or a handheld mixer with a large bowl, beat the softened butter on medium-high speed for about 30 seconds to 1 minute until nice and fluffy.
- Add the brown sugar and keep mixing on medium-high for another minute until the mixture looks light and creamy.
- Pour in the molasses, egg, and vanilla extract. Mix just until everything is well combined.
- Add your flour mixture to the wet ingredients and mix until just combined. Don’t overmix.
- Cover the bowl and pop it in the refrigerator for 30 minutes.
- Just before you take the dough out of the fridge, preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Using a 1½ tablespoon cookie scoop, scoop out the dough and roll it into smooth balls. Roll each ball in the sanding sugar until completely coated. Place them on your prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes. The cookies should look set at the edges but still slightly soft in the center.
- Remove the cookies from the oven and let them rest on the baking sheet for about 2 minutes. Then, gently press an unwrapped Hershey’s Hug into the center of each cookie. Let them cool for another 5 minutes before transferring to a cooling rack.
Equipment
Buy Now → Notes
Don’t skip the chill time – chilling the dough for at least 30 minutes makes a huge difference in texture and prevents flat cookies. Make sure butter is softened to room temperature, not melted or cold. Press the kisses gently – you want to nestle them into the cookie, not smash the cookie flat. These cookies are best when they’re still slightly soft in the center. You can freeze the cookie dough – roll it into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
