Name: Easy Gingerbread Kiss Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2.25 cups all-purpose flour; 1.5 teaspoons ground ginger; 1 teaspoon ground cinnamon; 0.25 teaspoon ground cloves (optional); 0.25 teaspoon ground nutmeg (optional); 1 teaspoon baking soda; 0.25 teaspoon salt; 0.75 cup unsalted butter (softened); 0.75 cup brown sugar (packed); 1 egg large egg; 0.25 cup molasses; 1 teaspoon vanilla extract; 24 pieces chocolate kisses (unwrapped)

These are gingerbread cookies kissed with chocolate! Think slightly chewy, warmly spiced gingerbread that practically melts in your mouth, topped with a little chocolate kiss of happiness. It’s the perfect bite-sized holiday treat, easy enough to whip up with the kiddos, and ALWAYS a crowd-pleaser. Trust me, you need these in your life! Easy Gingerbread Kiss Cookies Recipe

My husband, bless his heart, isn’t the biggest dessert person. But these? He sneaks them. Like, I’ll catch him going back to the cookie jar (yes, we have a cookie jar!) multiple times a day. Last Christmas, I made a double batch, thinking we’d have leftovers for days…GONE. All gone. The kids helped, sure, but I saw him polishing off the last few while “doing the dishes.” No regrets. These cookies have become a holiday staple, a little bit of magic we look forward to every year. One year, I forgot the molasses. Don’t do that. Just don’t. The family noticed.

Why You’ll Love This Easy Gingerbread Kiss Cookies Recipe

They’re seriously easy. Like, “I’m-not-a-baker-but-I-can-do-this” easy.
The gingerbread flavor is on point – warm, spicy, and comforting.
Chocolate kisses. Need I say more?
They’re perfect for gifting (if you can resist eating them all first!).
Kids LOVE helping make them (and eating them, obviously).
They make your kitchen smell AMAZING.
They will bring you some holiday cheer and joy.

How to Make It

Okay, so first things first, cream together the butter and brown sugar. Get it nice and fluffy, you know? Like, you could take a nap on it. Then, beat in the egg and molasses. Don’t skip the molasses – it’s what gives these cookies that deep, rich gingerbread flavor. I almost forgot it one time, total disaster averted!

In a separate bowl, whisk together all the dry stuff – flour, ginger, cinnamon, cloves, baking soda, and salt. I usually just dump it all in and hope for the best. No, just kidding! Whisk it, so you don’t get pockets of baking soda. Nobody wants that.

Now, slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! It’s better to have a few streaks of flour than to end up with tough cookies.

Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes. This is important! It helps the cookies hold their shape. Although one time I was impatient and only chilled it for 15 minutes… they spread a little more, but they still tasted great!

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While the dough is chilling, unwrap all your Hershey’s Kisses. This is the hardest part of the whole recipe because you will be tempted to eat them all.

When the dough is chilled, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll the dough into small balls (about 1 inch) and place them on the baking sheet.

Bake for 8-10 minutes, or until the edges are lightly golden brown.

As soon as the cookies come out of the oven, gently press a Hershey’s Kiss into the center of each cookie. Let them cool completely on the baking sheet before transferring them to a wire rack. Or just eat them warm. I won’t judge.

Ingredient Notes

All-Purpose Flour: This is the base, baby. Don’t try to get fancy with bread flour or something. Unless you want hockey pucks. Then go for it.
Brown Sugar: Light or dark, it doesn’t really matter. I usually use light because that’s what I have on hand. If you only have white, add a tablespoon of molasses to it. Boom! Brown sugar.
Unsalted Butter: Make sure it’s softened! I always forget to take it out of the fridge and then I’m microwaving it and it’s all melty. Don’t be like me.
Molasses: This is what gives the cookies that classic gingerbread flavor. Don’t skip it! I already told you about the year I forgot, it was a disaster.
Egg: Just one! And make sure it’s a good one.
Ground Ginger, Cinnamon, Cloves: The spice trifecta! Don’t skimp. I like to add a little extra cinnamon because I’m obsessed.
Baking Soda: This helps the cookies rise. Make sure it’s not expired, or your cookies will be flat.
Salt: Just a pinch! It balances out the sweetness.
Hershey’s Kisses: Obviously. Milk chocolate is classic, but you could also use dark chocolate or even those caramel-filled ones!

Recipe Steps:

Cream: Cream together softened butter and brown sugar until fluffy.
Beat: Beat in egg and molasses until well combined.
Whisk: Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined.
Chill: Wrap dough and chill for at least 30 minutes.
Preheat: Preheat oven to 375°F (190°C) and line baking sheet with parchment paper.
Roll: Roll dough into small balls and place on baking sheet.
Bake: Bake for 8-10 minutes, or until edges are lightly golden brown.
Press: Immediately press a Hershey’s Kiss into the center of each cookie.
Cool: Let cool completely on baking sheet.

What to Serve It With

A big glass of milk (duh!).
Hot chocolate with marshmallows.
A cup of coffee or tea.
Eggnog (if you’re feeling festive).
More cookies!

Tips & Mistakes

Don’t overmix the dough! Overmixing leads to tough cookies.
Make sure your butter is softened, but not melted.
Chill the dough! It’s important for preventing the cookies from spreading too much.
Don’t overbake the cookies! They should be lightly golden brown around the edges.
Press the Hershey’s Kisses into the cookies as soon as they come out of the oven, while they’re still soft.
If your cookies are spreading too much, chill the dough for longer.
If your Hershey’s Kisses are melting too much, pop the cookies in the fridge for a few minutes after pressing in the kisses.
Don’t be afraid to experiment with different flavors! Try adding different spices, like nutmeg or cardamom.

Storage Tips

Store these bad boys in an airtight container at room temperature. They’ll stay good for about 3-4 days… if they last that long. I mean, let’s be real. They’re usually gone in a day or two at my house. And yeah, you can totally eat them cold straight from the container. They’re still delicious. Especially for breakfast. Don’t judge me.

Variations and Substitutions

Different Chocolate: Use different flavors of Hershey’s Kisses, like dark chocolate, caramel-filled, or even the candy cane ones!
No Hershey’s Kisses: Top with a dollop of frosting or a sprinkle of powdered sugar.
Different Spices: Add a pinch of nutmeg, cardamom, or allspice to the dough.
Gluten-Free: Use a gluten-free all-purpose flour blend. I’ve tried it with Bob’s Red Mill and it worked pretty well.
Vegan: Use a vegan butter substitute and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). I haven’t tried this myself, but I’m sure it would work!
No Molasses: Okay, I really don’t recommend this, but if you’re desperate, you could try honey or maple syrup. But they won’t taste like gingerbread. Just warning you.
Added nuts: Put some nuts into the cookie dough if you like that sort of thing

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use a good gluten-free all-purpose flour blend! I like Bob’s Red Mill, but experiment and find one you like. Just don’t expect them to taste EXACTLY the same, okay? They’ll still be yummy, though!

Do I have to chill the dough? I’m impatient.

Look, I get it. But yes, you really should chill the dough. It prevents the cookies from spreading into a flat, sad mess. If you’re *really* in a hurry, try chilling it for at least 15 minutes. They’ll spread a little more, but they’ll still be edible.

Can I use a different kind of chocolate kiss?

Heck yeah! Go wild! Dark chocolate, caramel-filled, even those weird seasonal flavors… knock yourself out! Just make sure they’re unwrapped before the cookies come out of the oven. Trust me on this.

How do I keep the Hershey’s Kisses from melting?

Okay, this is a common problem. Make sure your oven isn’t too hot, and don’t overbake the cookies. If they start to melt, pop the cookies in the fridge for a few minutes to firm them up. Also, sometimes the brand of kisses matter!

Can I freeze these cookies?

You sure can! Freeze them in an airtight container for up to 2-3 months. Just let them thaw completely before eating. Or, you know, eat them frozen. I won’t tell.

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Easy Gingerbread Kiss Cookies Recipe