Soft and fluffy spiced gingerbread kiss cookies! Two classic holiday cookies in one delicious treat! A must make for any holiday cookie swap or dessert table.

Ready… set… it’s cookie season!

I combined two of my absolute favorite holiday cookies into one delicious treat! I’m always a sucker for a good kiss cookie… or blossom cookie, if you will. And gingerbread cookies hold an extra special place in my heart. They’re a must make every year. So why not combine them to make one magical cookie?!

If you’re a fan of gingerbread cookies, then these absolutely need to be at the top of your cookie baking plans this holiday season! Even if you’ve already made your cookie baking list for the season… there’s always room for one more, right?! I promise you won’t regret it.

Soft pillowy spiced gingerbread cookies, lightly coated in sugar and topped off with a Hershey hug… or white chocolate and milk chocolate kiss. You can absolutely use solid milk or dark chocolate kisses too! They’ll be equally delicious.

Besides the fact that these are full of amazing warm winter spices… these gingerbread kiss cookies are a peanut and tree nut free treat! A win-win for everyone this season! In fact, you could probably whip these up with gluten free 1:1 flour as well, making them even more inclusive for your friends and family.

Everyone is guaranteed to RAVE about these cookies. They’re insanely good. Anyone that loves a good spiced gingerbread cookie will love these.

These are also incredibly easy to whip up. Though they take a bit of planning due to the chill, they’re 100% worth that extra step and time! You may find yourself wanting to make a double batch, because they’re just that good! They’re going to disappear in no time at all.

These spiced gingerbread kiss cookies are a must make for any holiday cookie exchange or dessert tray this season! Add them to the top of your baking plans!

Check below for troubleshooting tips, advice and how to make these fun and festive spiced gingerbread kiss cookies!

How to Make Spiced Gingerbread Kiss Cookies

These gingerbread kiss cookies are super easy to make but do require a bit of planning ahead. Do not skip the chilling step as it’s an essential step for the best results. Follow the directions and tips below for perfectly soft and delicious cookies.

  1. In a large bowl or stand mixer, cream your butter until light and fluffy. With your mixer running on low, slowly add in the sugar. Continue mixing on low. Add in your egg, vanilla and molasses, mixing until nearly combined. Mix in dry ingredients. Increase your speed to pull the dough together.
  2. Transfer the dough to a clean bowl or container. Cover and chill 2-4 hours or until firm but manageable.
  3. Preheat your oven to 350°F.
  4. Line a baking sheet with a silicone baking mat or parchment paper.
  5. Unwrap 24 Hershey Kisses (roughly half of what you’ll need in total). Set aside.
  6. Portion out dough using a small cookie scoop. Dough should be roughly 21 grams per ball or 1-inch in size. Roll dough into smooth balls, then coat in granulated sugar. Place 2-inches apart on prepared baking sheet.
  7. Return remaining dough to the refrigerator.
  8. Bake cookies at 350°F for 10 minutes.
  9. Immediately transfer cookies to a wire rack. Then quickly press unwrapped chocolate kisses into your cookies. *Transfering to the wire rack will prevent white chocolate kisses from melting as easily. DO NOT move cookies once chocolate has been pressed into them. Allow cookies to fully cool and the chocolate to set before moving or storing.
  10. Allow cookies to cool for a minimum of 2-4 hours, or longer.

Check below this post for even more delicious recipes to make this season!

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Recipe tips and troubleshooting

How many cookies will this recipe make?

As written, this recipe will make roughly 4 dozen (48) cookies. Serving size will vary from one family to another.

What size should my dough balls be when shaped?

If possible, use a small cookie scoop. This will allow for uniform sizing for every cookie. If you do not have a small cookie scoop, each ball of cookie dough should be roughly 21 grams, 1 Tablespoon and/or 1-inch wide.

Does this recipe need to be chilled?

Yes! Follow the chilling instructions in the recipe for best results. When chilling is recommended in a recipe. it is often there for firming up the dough, preventing spreading or even to help deepen the flavor of a recipe. in this case, the chill time helps to firm up the dough and prevent overspreading of the cookies when baking. A nice cool but firm dough is important before shaping and baking.

How long will these last?

These can easily be stored for a week or longer in an airtight container. Baked cookies may also be frozen. These will do wonderful as a gifted cookie for the holidays.

Can I freeze the dough?

Yes! Mix the cookie dough as directed, then transfer your dough to a freezer safe container and label well! Frozen cookie dough will keep for up to a year. Label your cookie dough with any important recipe information for later.

Can I use different flavored chocolate kisses?

Absolutely! Hugs white and milk chocolate kisses are used in this recipe but milk or dark chocolate kisses would also work great with this recipe.

Can I use a different sugar to coat?

For this particular recipe, I’d recommend sticking with the granulated sugar only. It will add a nice thin coating to the cookies.

Can I omit certain spices?

If you need to for dietary reasons then absolutely. If not, I’d recommend sticking with the recipe as written for the best final flavor. The spices give a perfect warm seasonal flavor that pairs beautifully with the brown sugar and molasses.

Can I make substitutions to the ingredients?

Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

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Spiced Gingerbread Kiss Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 48
Soft and fluffy spiced gingerbread kiss cookies! Two classic holiday cookies in one delicious treat! A must make for any holiday cookie swap or dessert table.
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Ingredients
 

  • 3/4 C unsalted butter, softened
  • 3/4 C light brown sugar, packed
  • 1/2 C molasses
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 3 C all purpose flour
  • 48 Hershey Kisses
  • 1/4 C granulated sugar, for rolling

Equipment

Instructions
 

  • In a large bowl or stand mixer, cream butter until light and fluffy. Mix in brown sugar. Stopping the mixer, add molasses, egg and vanilla. Mix until nearly combined. Mix in spices, salt, baking soda and flour. Mix until fully combined and no streaks remain.
  • Transfer dough to a clean bowl or storage container. Cover and refrigerator for a minimum of 2-4 hours or until dough is firm but manageable.
  • Preheat oven to 350°F.
  • Line a baking sheet with a silicone mat or parchment paper.
  • Unwrap at least 24 Hershey Kisses, roughly half of what you'll need in total.
  • Use a small cookie scoop to portion out balls of dough, roughly 21 grams each, 1 Tablespoon and/or 1-inch wide. Roll into smooth balls, then coat in granulated sugar.
  • Place prepared dough balls on prepared baking sheet, spacing 2-inches apart. Bake at 350°F for 10 minutes. Transfer cookies immediately to a wire rack. Then immediately press unwrapped chocolate kisses into each cookie. Allow cookies to cool completely and the chocolate to set before moving and storing – a minimum of 2-4 hours.
  • Store cooled and fully set cookies in an airtight container.

Nutrition

Calories: 106kcal, Carbohydrates: 16g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 43mg, Potassium: 68mg, Fiber: 0.4g, Sugar: 10g, Vitamin A: 94IU, Vitamin C: 0.003mg, Calcium: 23mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I’d love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Chocolate, Christmas, Cookie, Gingerbread
An original recipe from Baked by Rachel
Recipe will yield roughly 4 dozen (48) cookies.

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