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Gingerbread Kiss Cookies

Gingerbread Kiss Cookies are a delightful treat made with a soft, spiced cookie base topped with a sweet Hershey’s Kiss, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry 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
Wet ingredients
  • 3/4 cup unsalted butter, softened Ensure butter is softened for best results.
  • 3/4 cup brown sugar, packed
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
Topping
  • 60 Hershey’s Kisses, unwrapped Chill before use to prevent melting.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  3. In a large bowl, cream together butter and brown sugar until light and fluffy.
  4. Beat in the egg, followed by the molasses and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Scoop dough into tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
Baking
  1. Bake for 8-10 minutes, or until edges are firm but centers are still soft.
  2. Remove from oven and immediately press one Hershey’s Kiss into the center of each cookie.
  3. Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Refrigerate for longer freshness. To reheat, microwave for a few seconds until warm. Can be frozen; ensure wrapped well to prevent freezer burn.