Gingerbread Kiss Cookies -

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Gingerbread Kiss Cookies

These gingerbread kiss cookies are soft, chewy, and gently spiced. easy, festive, and perfect for holiday baking!

Prep Time20

Cook Time10

Course: Cookies, Dessert, Snack

Cuisine: American

Servings: Cookies

Calories: 105kcal

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!

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.