These gingerbread kiss cookies are soft, gently spiced, and topped with Hershey's kiss chocolates. Easy, festive, and always a hit with everyone!
These cookies are a delicious fusion of peanut butter blossoms and chocolate ginger cookies! They are a great addition to your holiday cookie collection, and are perfect for gifting or just as a cozy tea time treat.
Love gingerbread flavor? Then you must try my gingerbread mug cake, gingerbread madeleines, gingerbread crinkle cookies, and mocha gingerbread biscotti.
Jump to:
Why You'll Love This Recipe
✨ These cookies have the classic gingerbread flavor. Warm spices, soft and chewy texture that everyone loves!
✨ The chocolate kiss on top makes them irresistibly cute and festive in an instant!
✨ The dough is simple to make and can be prepped ahead of time. Refrigerate it for 1 day or freeze it for a month. Just what's needed to make holiday baking smoother and stress-free.
✨ They store well and are great for gifting and parties. They are also wonderful with a quiet cup of tea or coffee.
Recipe Ingredients
Flour: Use all-purpose flour for these gingerbread cookies with kisses. It gives a soft, light, and tender crumb.
Butter: This makes the gingerbread kisses cookies rich and flavorful. I used softened salted butter. Unsalted butter works well, too, but please add 1/4 teaspoon of salt to the dry ingredients.
Sugar: Brown sugar in the cookie dough makes these cookies soft and chewy. Granulated sugar is used for rolling the cookie dough before baking. This makes the gingerbread blossom cookies sparkly and gives a little crunchy texture.
Honey: Traditionally, molasses is used to make gingerbread cookies as it adds a lot of flavor and makes them chewy. I didn't have any, so I used honey instead, and it worked beautifully! You can also substitute with maple syrup.
Gingerbread spices: A mix of ground ginger, cinnamon, cloves, and nutmeg adds a ton of warm, spicy flavor to the cookies.
Vanilla extract: Use store-bought or homemade vanilla extract to round up the flavors nicely!
Hershey's kisses: Make sure you keep them unwrapped and handy to place on top of the cookies as soon as they come out of the oven. I used milk chocolate; feel free to use any flavor you like.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Gingerbread Kiss Cookies
Step 1: Combine flour, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a large bowl.
Step 2: In another bowl, beat together the softened butter and brown sugar until light and fluffy. Add honey, egg, and vanilla extract, and beat again until well combined.
Step 3: Add flour to the bowl and mix well.
Step 4: Mix until a soft dough is formed. Transfer to the fridge for 10-15 minutes if the dough is too soft. Add 1-2 tablespoons of milk if the dough feels dry.
Step 5: Using a 1-inch cookie scoop or 2 spoons, scoop out the dough and roll into balls.
Step 6: Roll each cookie dough ball in sugar.
Step 7: Bake for 8-10 minutes.
Step 8: As soon as the cookies come out of the oven, press a Hershey's kiss on top of each cookie, pushing it in slightly. Allow the cookies to cool completely.
Pro Tips
- Make sure your ingredients, especially butter and egg, are at room temperature.
- You can use molasses or maple syrup instead of honey. If using molasses, please use unsulphured molasses for the best flavor.
- If your dough feels too soft, refrigerate it for 20-30 minutes or until firm enough to handle.
- If the gingerbread cookie dough feels too dry, add 1-2 tablespoons of warm milk.
- To avoid dry gingerbread blossom cookies, don't overbake them.
- These gingerbread blossom cookies harden as they cool.
- Keep the Hershey's chocolate kisses unwrapped and handy to place on top of the warm cookies. It's hard to make them stick to cooled cookies. So work quickly as soon as the cookies come out of the oven.
- You can make the dough for these cookies and freeze it for up to 1 month. Thaw in the refrigerator and bake as per the recipe.
- These gingerbread kiss cookies stay well in an airtight container for up to 5 days.
How To Store
Store the completely cooled cookies in an airtight container for up to 5 days.
The gingerbread cookie dough will stay well in the fridge for 1 day. You can freeze the cookie dough for up to 1 month. Thaw in the refrigerator. You can also make cookie balls and freeze them. Thaw, roll in sugar, and bake.
You can also freeze baked gingerbread Hershey's kiss cookies! Place them on a tray and freeze until solid. Transfer to a freezer-friendly bag. These will keep for 2 months.
📖 Recipe
Gingerbread Kiss Cookies
Ingredients
- 2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1.5 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1/2 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 1/2 cup Butter, softened
- 1/2 cup Brown sugar
- 3 tbsp Honey Or molasses
- 1 Egg
- 1 tsp Vanilla extract
- 1/4 cup Granulated sugar for rolling the cookies
- 32 Hershey's kisses
Instructions
- Preheat the oven to 180 C / 350 F. Line a baking tray with parchment paper or Silpat.
- In a large bowl, combine flour, baking soda, ground ginger, cinnamon, cloves, and nutmeg.2 cups All-purpose flour, 1/2 tsp Baking soda, 1.5 tsp Ground ginger, 1 tsp Ground cinnamon , 1/2 tsp Ground cloves , 1/4 tsp Ground nutmeg
- In another bowl, combine butter and brown sugar. Using an electric beater, beat well until light and fluffy. This will take about 2-3 minutes.1/2 cup Butter, softened, 1/2 cup Brown sugar
- Whisk in honey, egg, and vanilla extract. Beat well.3 tbsp Honey, 1 Egg, 1 tsp Vanilla extract
- Add in the dry ingredients and mix well to form a soft dough.
- Use a 1-inch cookie scoop or 2 spoons to scoop out the dough and roll Into balls.
- Roll the dough balls in granulated sugar.1/4 cup Granulated sugar
- Place on the prepared tray and bake at 180 C/ 350 F for 8-10 minutes. Keep an eye on the cookies to avoid overbaking.
- When they are light golden, take them out and immediately press the chocolate kisses in the center of the cookie. 32 Hershey's kisses
- Let the cookies cool completely and serve. Enjoy!
Video
Notes
- Make sure your ingredients, especially butter and egg, are at room temperature.
- You can use molasses or maple syrup instead of honey. If using molasses, please use unsulphured molasses for the best flavor.
- If your dough feels too soft, refrigerate it for 20-30 minutes or until firm enough to handle.
- If the gingerbread cookie dough feels too dry, add 1-2 tablespoons of warm milk.
- To avoid dry gingerbread cookies, don't overbake them.
- These gingerbread blossom cookies harden as they cool.
- Keep the Hershey's chocolate kisses unwrapped and handy to place on top of the warm cookies. It's hard to make them stick to cooled cookies. So work quickly as soon as the cookies come out of the oven.
- You can make the dough for these cookies and freeze it for up to 1 month. Thaw in the refrigerator and bake as per the recipe.
- These gingerbread kiss cookies stay well in an airtight container for up to 5 days.
Leave a Reply