Introduction

These Gingerbread Kiss Cookies bring the perfect balance of warm spices and a sweet chocolate twist with Hershey’s Hugs. Soft, chewy, and coated in sparkling sanding sugar, they’re an ideal treat for the holiday season or any cozy day.

A white plate holds a piled stack of round cookies, each with a rough golden-brown surface coated in sugar crystals. Every cookie has a white and brown striped chocolate kiss candy pressed into its center, creating a small, raised point in the middle. The cookies are arranged closely in layers, with some overlapping and leaning on each other. The background shows a white marbled texture while small foil-wrapped chocolate kisses are scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2¼ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
¾ teaspoon ground nutmeg
½ teaspoon ground allspice
¾ cup salted sweet cream butter (softened)
¾ cup light brown sugar (packed)
½ cup + 2 tablespoons molasses
1 large egg
1½ teaspoons vanilla extract
30 Hershey’s Hugs kisses
Sanding sugar for coating the cookie dough balls

Instructions

Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and allspice. Set aside.
Step 2: Using a stand mixer or handheld mixer, cream the softened butter on medium-high speed for 30 seconds to 1 minute until smooth.
Step 3: Add the brown sugar and continue mixing on medium-high for another minute until well combined.
Step 4: Mix in molasses, egg, and vanilla extract until just incorporated.
Step 5: Gradually add the flour mixture and mix only until combined; avoid overmixing.
Step 6: Cover the dough and refrigerate for 30 minutes to firm up.
Step 7: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 8: Using a 1 ½ tablespoon cookie scoop, form dough balls and roll each in sanding sugar to coat.
Step 9: Place the coated dough balls on the prepared baking sheet about 2 inches apart.
Step 10: Bake for 8 to 10 minutes, until cookies are set but still soft.
Step 11: Remove from the oven and let cookies rest on the sheet for 2 minutes. Press an unwrapped Hershey’s Hugs kiss into the center of each cookie.
Step 12: Allow cookies to cool on the baking sheet for 5 more minutes, then transfer to a cooling rack to cool completely.

Tips & Variations

For a stronger ginger flavor, increase the ground ginger by ½ teaspoon.
Substitute Hershey’s Hugs with your favorite chocolate kiss or a miniature chocolate chip for a fun twist.
Make sure the butter is softened but not melted to achieve the best cookie texture.
Chilling the dough longer will make the cookies thicker and chewier.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate kiss from melting, store in a cool spot. You can reheat the cookies briefly in the microwave for 10–15 seconds if you prefer them warm.

How to Serve

A pile of round cookies with a light brown, coarse sugar crystal coating that gives them a rough, sparkly texture, each cookie featuring a single white chocolate kiss striped with dark chocolate in the center, sitting closely together on a light wooden board with a silver-foiled chocolate kiss placed in front, all set against a white marbled surface background with a stack of white plates blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of sanding sugar?

Yes, but sanding sugar adds a nice sparkle and slight crunch to the cookies. Regular sugar will still work but gives less texture.

Can I freeze the cookie dough?

Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before baking as directed.

Gingerbread Kiss Cookies Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

These Gingerbread Kiss Cookies are a festive treat combining classic spiced gingerbread flavors with soft, chewy texture. Topped with a sweet Hershey’s Hugs kiss and coated in sanding sugar, they’re perfect for holiday celebrations or any time you crave a delightful spiced cookie.

Author: Maya
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
2¼ teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
¾ teaspoon ground nutmeg
½ teaspoon ground allspice

Wet Ingredients

¾ cup salted sweet cream butter (softened)
¾ cup light brown sugar (packed)
½ cup + 2 tablespoons molasses
1 large egg
1½ teaspoons vanilla extract

Toppings

30 Hershey’s Hugs kisses (unwrapped)
Sanding sugar for coating the cookie dough balls

Instructions

Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and ground allspice. Set aside.
Cream Butter: Using a stand mixer or handheld mixer on medium-high speed, beat the softened butter for 30 seconds to 1 minute until smooth and creamy.
Add Sugar: Add the packed light brown sugar to the butter and continue mixing on medium-high for 1 minute until the mixture is fluffy.
Incorporate Wet Ingredients: Add molasses, egg, and vanilla extract to the butter and sugar mixture. Mix just until all ingredients are well combined.
Add Dry Mixture: Gradually add the flour mixture to the wet ingredients. Mix just until combined to avoid overworking the dough.
Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, making it easier to handle.
Preheat Oven and Prepare Baking Sheet: A few minutes before taking out the dough, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop and Shape: Using a 1½ tablespoon cookie scoop, portion out the dough and roll each scoop into a ball.
Coat and Place: Roll each dough ball in sanding sugar, then arrange them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until the edges are set but the centers are still soft.
Add Hershey’s Hugs: Remove cookies from the oven and let them rest on the baking sheet for about 2 minutes. Immediately press an unwrapped Hershey’s Hugs kiss into the center of each cookie to slightly melt into the warm cookie.
Cool Completely: Let the cookies cool on the baking sheet for another 5 minutes before transferring them to a wire rack to cool completely and set.

Notes

For a stronger ginger flavor, increase ground ginger to 3 teaspoons according to taste.
Make sure butter is properly softened for easier creaming and better cookie texture.
Refrigerating the dough is essential to prevent excessive spreading during baking.
Using a silicone baking mat instead of parchment paper works just as well.
Store cookies in an airtight container at room temperature for up to 5 days.
Allow cookies to cool completely before storing to keep the kisses from melting or becoming sticky.

Keywords: gingerbread cookies, holiday cookies, Hershey’s hugs cookies, Christmas cookies, spiced cookies, ginger molasses cookies