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Introduction

I first made these Gingerbread Kiss Cookies on a snowy afternoon when my kids begged for something warm, spicy, and a little bit magical. I remember the kitchen filling with the scent of molasses and ginger, the dough feeling silky under my hands, and the tiny faces lighting up as each warm cookie accepted a glossy chocolate kiss. That moment of pressing a still-warm chocolate into the center felt like a simple holiday ritual.

These cookies are special to my family because they combine the cozy, aromatic spice of gingerbread with a melty chocolate surprise at the center. They are perfect for cookie exchanges, school parties, or a quiet evening with a mug of something hot. If you love bold ginger flavor and a fudgy center, these will become one of your go-to holiday treats. For another fun cookie to try later, see this chocolate chip s’more cookies: chocolate chip s’more cookies.

What Makes This Recipe Special

These Gingerbread Kiss Cookies are family-approved, easy to make, and festive enough for gift boxes or dessert tables. The dough is quick to mix, the baking time is short, and pressing a chocolate kiss into each warm cookie is a kid-friendly finishing touch. You will love how the crisped edges contrast with a soft, chewy center and a melting chocolate top.

Ingredients You’ll Need

For the Dough

3/4 cup (170 g) unsalted butter, softened (room temperature)
1 cup (200 g) packed brown sugar
1 large egg
1/3 cup (113 g) unsulphured molasses
2 1/4 cups (280 g) all-purpose flour, spooned and leveled
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg (optional)
1 tsp baking soda
1/2 tsp fine salt

For the Topping

36 Hershey’s Kisses, unwrapped, or 36 small chocolate disks
Optional: 1/4 cup granulated sugar or coarse decorating sugar for rolling Notes on ingredients and substitutions
Use fresh spices for the brightest flavor. If your ground ginger is old, increase to 2 1/2 tsp.
For a gluten-free version, swap in a 1-to-1 gluten-free flour blend and chill the dough slightly longer.
For dairy-free, use a vegan butter and dairy-free chocolate kisses.
If you prefer a less-sweet cookie, reduce brown sugar to 3/4 cup. Also try cinnamon brown butter cookies for a complementary flavor: cinnamon brown butter cookies.

How to make Gingerbread Kiss Cookies

Step 1: Prep and preheat

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Cream butter and sugar

In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 minutes in a stand mixer.
Step 3: Add egg and molasses
Add the egg and molasses and beat until fully incorporated. The mixture will look glossy and slightly thick.
Step 4: Whisk dry ingredients
In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
Step 5: Combine dough
Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. The dough should be soft but manageable, not overly sticky. If too sticky, chill 10 minutes.
Step 6: Shape cookies
Scoop tablespoon-sized portions of dough and roll into balls. Optionally roll each ball in granulated or coarse sugar for sparkle. Step 7: Bake
Place dough balls 2 inches apart on prepared sheets. Bake for 8 to 10 minutes. Look for edges that are set and slightly firm while the center still looks soft and puffy.
Step 8: Add the chocolate
Remove the tray from the oven. Immediately press one unwrapped Hershey’s Kiss into the center of each cookie. The chocolate will soften and settle but should not melt completely.
Step 9: Cool
Allow cookies to cool on the baking sheet for 5 minutes to let the chocolate set slightly, then transfer to a wire rack to cool completely. The cookie will firm up as it cools. Yield: About 36 cookies. Store in an airtight container at room temperature for up to 4 days.

Helpful Cooking Tips

Use room temperature butter for smooth creaming and consistent texture.
Chill the dough 10 minutes if your kitchen is very warm; chilled dough spreads less.
Bake in the middle rack for even browning.
Remove cookies when centers look just set for a chewy middle and crisp edges.
For neat presentation, unwrap all Kisses before baking so you can press quickly as they come out of the oven.
To make smaller or larger cookies, adjust baking time by 1 to 2 minutes and watch closely.
Storage: Keep in a single layer or separate layers with parchment to prevent sticking. Freeze baked cookies for up to 3 months; thaw at room temperature.

How to Serve

Serve warm on a festive platter with a dusting of powdered sugar for holiday flair.
Pair with hot cocoa, spiced tea, or a creamy latte.
For gift boxes, stack cookies with parchment between layers and tie with ribbon.
Add a small note about reheating: 10 seconds in the microwave per cookie brings the chocolate back to melty perfection.
Nutrition note: One cookie contains roughly 120 to 160 calories depending on size and chocolate choice.

Frequently Asked Questions

Q: Can I make the dough ahead of time?

A: Yes. Wrap the dough in plastic and refrigerate up to 48 hours, or freeze for up to 1 month. Thaw overnight in the fridge before baking.

Q: Can I use dark or milk chocolate instead of Kisses?

A: Absolutely. Use small chocolate disks or wrapped chocolates. If using dark chocolate, lower sweetness slightly.

Q: How do I prevent cookies from spreading too much?

A: Chill the dough briefly, use precise measurements for flour, and avoid over-creaming the butter and sugar.

Q: Can these be made gluten-free?

A: Yes. Use a cup-for-cup gluten-free blend and add 1 tsp xanthan gum if your blend lacks binding agents.

Q: Are these suitable for cookie exchanges?

A: Yes. They travel well when fully cooled and packed with parchment between layers.

Review

“These were an instant holiday hit. The spice is perfect and the chocolate centers make every bite feel like a little celebration. Easy to make and even easier to share.” – A satisfied home baker

Conclusion

I hope this recipe brings the same warmth and joy to your kitchen that it does to mine. These Gingerbread Kiss Cookies are a simple way to create a special moment with family and friends, combining classic gingerbread spice with a playful chocolate surprise. If you want to compare variations or see how other home bakers handle the technique, check out this version from Gingerbread Kiss Cookies – Kitchen Fun With My 3 Sons and this take at Gingerbread Kiss Cookies – Fun Cookie Recipes. Please try them, leave a comment with your tweaks, and enjoy sharing these warm, spicy cookies.

Gingerbread Kiss Cookies

Soft and chewy gingerbread cookies topped with a melty chocolate kiss at the center, perfect for holiday parties and cookie exchanges.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 140

Ingredients Method Notes

Ingredients

For the Dough

3/4 cup unsalted butter, softened Use room temperature butter for best results.
1 cup packed brown sugar For less sweetness, reduce brown sugar to 3/4 cup.
1 large egg
1/3 cup unsulphured molasses
2 1/4 cups all-purpose flour, spooned and leveled For gluten-free, use a 1-to-1 gluten-free flour blend.
2 tsp ground ginger Use fresh spices for the brightest flavor.
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg Optional.
1 tsp baking soda
1/2 tsp fine salt

For the Topping

36 Hershey’s Kisses, unwrapped Or 36 small chocolate disks.
1/4 cup granulated sugar or coarse decorating sugar for rolling Optional for sparkle.

Method

Preparation

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 minutes in a stand mixer.
Add the egg and molasses and beat until fully incorporated. The mixture will look glossy and slightly thick.
In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. The dough should be soft but manageable, not overly sticky. If too sticky, chill for 10 minutes.
Scoop tablespoon-sized portions of dough and roll into balls. Optionally, roll each ball in granulated or coarse sugar for sparkle.

Baking

Place dough balls 2 inches apart on prepared sheets. Bake for 8 to 10 minutes. Look for edges that are set and slightly firm while the center still looks soft and puffy.
Remove the tray from the oven. Immediately press one unwrapped Hershey’s Kiss into the center of each cookie. The chocolate will soften and settle but should not melt completely.
Allow cookies to cool on the baking sheet for 5 minutes to let the chocolate set slightly, then transfer to a wire rack to cool completely.