Go Back

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 minutes
Cook Time 10 minutes
Total Time 30 minutes
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
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. Add the egg and molasses and beat until fully incorporated. The mixture will look glossy and slightly thick.
  4. In a separate bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
  5. 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.
  6. Scoop tablespoon-sized portions of dough and roll into balls. Optionally, roll each ball in granulated or coarse sugar for sparkle.
Baking
  1. 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.
  2. 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.
  3. 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.

Notes

Store in an airtight container at room temperature for up to 4 days. For neat presentation, unwrap all Kisses before baking so you can press quickly.