Gingerbread Kiss Cookies
Gingerbread Kiss Cookies are deliciously spiced, soft, crunchy, and chewy cookies with a sweet surprise in the center - a Hershey's Kiss! They are the perfect holiday treat that combines the warm flavors of gingerbread with a delightful holiday twist.

Gingerbread Kiss Cookies
Ingredients
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- Coarse sanding sugar
- 24 Holiday Hershey Kisses (around ½ a bag)
Instructions
Nutrition Facts
Calories
235.69Fat (grams)
9.27 gSat. Fat (grams)
5.53 gCarbs (grams)
35.9 gFiber (grams)
0.81 gNet carbs
35.12 gSugar (grams)
19.85 gProtein (grams)
3.24 gSodium (milligrams)
194.46 mgCholesterol (grams)
38.28 mgDirections
1. In a medium-sized bowl, whisk together flour, ginger, cinnamon, nutmeg, allspice, salt, and baking soda. Set aside.
2. In a large bowl or the bowl of a stand mixer, beat the butter until smooth and creamy.
3. Add brown sugar, granulated sugar, and molasses, and beat for a couple of minutes until well combined.
4. Next, add the egg and vanilla extract to the butter mixture and mix until smooth.
5. Gradually add half of the dry ingredients to the wet mixture and mix until incorporated.
6. Then, add the remaining flour mixture and mix until just combined.
7. Cover the dough and refrigerate for 1-2 hours until firm.
8. Once dough has chilled, preheat your oven to 350 degrees and line cookie sheets with parchment paper. Place coarse sugar onto a small plate or in a bowl.
9. Scoop about 1 1/2 tablespoons of dough and roll it into a ball, then roll each cookie dough ball in the coarse sugar until completely covered.
10. Place the coated dough balls on the prepared cookie sheets, about 2 inches apart.
11. Bake the cookies for 9-11 minutes, or until the edges are slightly golden.
12. Once done, remove the cookies from the oven and let them cool on the counter for 5 minutes.
13. Press a holiday Hershey Kiss into the center of each cookie.
14. Cool the cookies for an additional 30 minutes before serving or storing.