Gingerbread Kiss Cookies
Gingerbread Kiss Cookies are the perfect treat to bring warmth and cheer to any occasion. Their soft, spiced cookie base topped with a sweet Hershey’s Kiss creates a delightful flavor combination that everyone will love. Plus, they’re simple to make, making this recipe ideal for busy days or holiday gatherings.
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 30 cookies
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 120
Protein: 1g
Carbohydrates: 17g
Fat: 6g
Fiber: 0g
Sugar: 7g
Sodium: 50mg
Why Make Gingerbread Kiss Cookies
Gingerbread Kiss Cookies are not only delicious but also incredibly versatile. They bring the festive spirit to your table while being perfect for sharing with friends and family. The flavors of ginger, cinnamon, and molasses remind you of cozy winter nights. Plus, with the addition of chocolate from the Hershey’s Kisses, you get a delightful mix of spice and sweetness that will satisfy any sweet tooth.
How to Make Gingerbread Kiss Cookies Step by Step
Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 large egg
1/2 cup molasses
1 teaspoon vanilla extract
About 60 Hershey’s Kisses, unwrapped
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Beat in the egg, followed by the molasses and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough into tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes, or until edges are firm but centers are still soft.
- Remove from oven and immediately press one Hershey’s Kiss into the center of each cookie.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
How to Serve Gingerbread Kiss Cookies
Gingerbread Kiss Cookies are best enjoyed warm, as the melted chocolate creates a gooey center that melts in your mouth. Pair them with a glass of milk or a cup of steaming coffee for a delightful combination. For an extra festive touch, serve them alongside a creamy holiday dessert or a simple fruit salad for balance.
How to Store Gingerbread Kiss Cookies
Keep your Gingerbread Kiss Cookies fresh by storing them in an airtight container at room temperature for up to a week. You can also refrigerate them for longer lasting freshness. To reheat, simply pop them in the microwave for a few seconds until warm. For longer storage, these cookies can be frozen; just make sure they are wrapped well to prevent freezer burn.
Expert Tips for Cooking Gingerbread Kiss Cookies
- Make sure your butter is softened to create a light and airy dough.
- Don’t overmix your dough; mixing until just combined will keep your cookies soft.
- Use chilled Hershey’s Kisses to prevent them from melting too quickly in the oven.
- Experiment with different flavors of Kisses for unique variations.
- Adjust the spices according to your personal taste preference for a custom flavor twist.
Delicious Variations of Gingerbread Kiss Cookies
- For a spicier version, add extra ground ginger or a pinch of cayenne to the dough.
- Try adding some orange zest for a refreshing citrus twist that pairs well with the spices.
- For a nutty flavor, incorporate finely chopped walnuts or pecans into the dough.
Gingerbread Kiss Cookies are a delightful treat that everyone can enjoy. With their rich, spiced flavor and the playful addition of chocolate, they are sure to be a hit at your next gathering. Easy to make, versatile in flavor, and perfect for sharing, you won’t want to miss out on these delicious cookies. Happy baking!
Gingerbread Kiss Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Beat in the egg, followed by the molasses and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough into tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes, or until edges are firm but centers are still soft.
- Remove from oven and immediately press one Hershey’s Kiss into the center of each cookie.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
