This batch of gingerbread kiss cookies has been my favorite holiday indulgence for years. I first developed this version during a December when I wanted something more tender and less cakey than traditional gingerbread cookies—something that would hold a chocolate center without cracking. The result is a soft, slightly chewy cookie with warm notes of ginger, cinnamon, nutmeg and allspice, finished with a bright crunch from white sanding sugar and a silky chocolate Kiss pressed into the warm center. Every year my kitchen fills with the spicy aroma and my family crowds around the cooling rack, waiting for permission to sample the fresh cookies.

I discovered this balance between spice and chewiness after several test batches: reducing the flour slightly and using unsalted sweet cream butter helps keep the dough tender, while brown sugar and molasses add depth and moisture. The trick of pressing a Hershey’s Kiss into the cookie just after it comes out of the oven gives a glossy, melted base that seals into the cookie as it cools, making them look as beautiful as they taste. These cookies are great for cookie swaps, classroom parties, or a late-night baking session with a mug of spiced tea.

Ingredients

• Unsalted sweet cream butter (3/4 cup): Use high-quality butter like Land O'Lakes or Plugrá for richer flavor. Softened to room temperature (about 65–70°F) so it creams evenly with the sugar; this ensures a tender crumb.
• Packed light brown sugar (3/4 cup): Offers moisture and caramel notes. Pack it firmly into the cup to get consistent sweetness and chew in the finished cookie.
• Molasses (1/2 cup): Blackstrap would be too intense; use regular unsulfured molasses for classic gingerbread depth without bitterness.
• Large egg (1): Adds structure and moisture. Use room temperature for better emulsification with the butter and molasses.
• All-purpose flour (3 cups): Spoon into the measuring cup and level with a knife for accuracy; too much flour will make the dough dense.
• Ground ginger (2 tsp), ground cinnamon (1 tsp), ground nutmeg (1/2 tsp), ground allspice (1/2 tsp): Freshly ground or newly opened jars yield brighter spice notes—use balanced amounts for classic gingerbread warmth.
• Kosher salt (1/2 tsp) & baking soda (1 tsp): Salt rounds out the sweetness and baking soda gives a slight lift and chew.
• Pure vanilla extract (1 tsp): Enhances the spice flavors—use a good-quality extract for the best aroma.
• White sanding sugar (1 container): Adds a festive crunchy exterior that catches the light and contrasts the soft interior.
• Hershey’s Kisses, chocolate striped (1 bag): The final touch; unwrapped and ready to press into the warm cookies.

Instructions

Preheat and prepare pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat. Proper preheating ensures the cookies spread predictably and develop lightly crisp edges while keeping the centers soft. Combine dry ingredients: In a large bowl whisk together 3 cups all-purpose flour, 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1 tsp baking soda and 1/2 tsp kosher salt. Whisking aerates the flour and evenly distributes the spices and leavening for consistent flavor in every bite. Cream butter and sugar: In a separate bowl or stand mixer fitted with the paddle, beat 3/4 cup softened unsalted butter with 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes on medium speed. Scrape down the bowl to ensure even creaming; this incorporates air for a lighter texture. Add wet aromatics: Beat in 1/2 cup molasses, 1 large egg, and 1 tsp pure vanilla extract until homogeneous. The molasses will give the dough a deep color and moistness—mix until fully combined but avoid over-beating the egg which can toughen the dough. Bring dough together: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Stop when the flour streaks disappear—overmixing will develop gluten and make the cookies dense. The dough should be slightly tacky but manageable. Shape and coat: Pour the white sanding sugar into a small bowl. Using a tablespoon or a small cookie scoop, form small balls (about 1 inch or 1 tablespoon each). Roll each ball in the sanding sugar until fully coated, then place on the prepared baking sheets spaced about 2 inches apart to allow gentle spreading. Bake: Bake in the preheated 350°F oven for 8–10 minutes. Look for slightly puffed centers and edges that are set and just beginning to brown; the centers will be soft and will firm as they cool. Top with chocolate: Remove the sheets from the oven and let the cookies cool on the baking sheet for 2–3 minutes. Press an unwrapped Hershey’s Kiss gently into the center of each warm cookie; the heat will melt the base of the chocolate and create a glossy finish as it sets. Cool completely: Transfer cookies to a wire rack and allow them to cool completely so the chocolate sets and the interior firms. Serve at room temperature or store as directed below.

Storage Tips

Store cooled cookies in an airtight container layered with parchment or wax paper at room temperature for up to 5 days. For longer storage, freeze completely cooled cookies flat on a baking sheet, then stack with parchment and place in a freezer-safe container for up to 3 months. To refresh a slightly stale cookie, warm in a 300°F oven for 3–5 minutes—this softens the interior and gives the chocolate a fresh sheen. Avoid refrigerating for long periods as the sugar can begin to crystallize and the texture may become firmer than intended.

Ingredient Substitutions

If you need to swap ingredients, you can replace unsalted butter with salted butter—reduce added salt to 1/4 teaspoon. For a lighter molasses note, use dark molasses instead of regular, but reduce to 1/3 cup if you prefer less intensity. To make them vegan, replace butter with a vegan stick butter and the egg with a 1/4 cup unsweetened applesauce plus 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit until gelled), though texture will be slightly different. For a gluten-free option, use a 1-to-1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it; expect slightly different spreading behavior.

Serving Suggestions

Serve warm with a cup of spiced tea, hot chocolate, or a robust coffee that complements the ginger and molasses. For a holiday platter, arrange with sprigs of rosemary or evergreen and small bowls of assorted Kisses for a DIY topping bar. These are excellent with whipped cream cheese dip or alongside spiced clementine slices. For gift-giving, stack them in parchment-lined tins layered with tissue and a ribbon for an elegant, homemade present.

Cultural Background

Gingerbread has deep roots across Europe, often associated with festive traditions and shaped cookies. Spices like ginger, cinnamon and nutmeg were historically prized and used to create celebratory sweets. The modern American twist of adding a chocolate Kiss to a spiced cookie blends classic gingerbread flavors with mid-century candy innovations—creating a nostalgic treat that bridges old-world spice with contemporary convenience.

Seasonal Adaptations

In winter, increase brown sugar by 1–2 tablespoons for a richer caramel note and add a pinch of cloves for extra warmth. For summer cookie swaps, reduce molasses to 1/3 cup and add an orange zest to brighten the flavor. For holiday parties, replace white sanding sugar with colored sanding sugar or drizzle a simple powdered sugar glaze over cooled cookies for a festive finish.

Meal Prep Tips

Form dough into balls and flash-freeze on a sheet before packing into labeled bags for grab-and-bake convenience. Bake from frozen and let cool slightly longer before placing the Kiss. If making multiple batches, keep the unbaked balls chilled on the counter between scooping to prevent the sugar coating from melting. Use an ice cream scoop or small cookie scoop for uniform sizing and consistent bake times.

These gingerbread kiss cookies are simple to make, endlessly tweakable, and are a reliable way to bring people together over something warm and homemade. I hope they become a favorite in your household as they have in mine—bake a batch, wrap a few, and share a little joy.