Gingerbread Kiss Cookies: Spiced Holiday Treats with a Chocolate Surprise

There’s something magical about the warm spices of ginger and molasses meeting the sweet creaminess of chocolate. These Gingerbread Kiss Cookies are everything you want in a holiday cookie—soft, chewy centers with crispy edges, rolled in sparkling sugar, and topped with a chocolate Kiss that melts just slightly into the warm cookie. They’re basically gingerbread cookies that got dressed up for a party.

I’ve been making these cookies every December for years now, and they never fail to disappear from the cookie tray first. The combination of spiced gingerbread cookies with that Hershey’s Kiss pressed right in the center makes them look fancy without any extra effort. Kids love helping press the chocolates in, and adults love the nostalgic flavors that scream Christmas.

What makes these gingerbread Kiss cookies special is the deep molasses flavor combined with warming spices like ginger, cinnamon, and cloves. Unlike traditional gingerbread men that can sometimes be hard and crispy, these stay wonderfully soft and chewy. The cookies with molasses and chocolate strike that perfect balance between spicy and sweet.

Whether you’re baking for a cookie exchange, holiday party, or just want your house to smell like a winter wonderland, this easy Christmas cookie recipe delivers every single time. Plus, they look absolutely gorgeous arranged on a platter, with those shiny Kisses catching the light.

If you love seasonal treats that combine classic flavors with chocolate, you’ll also want to try these Orange Cookies for a citrusy twist on holiday baking.

Why You’ll Love This Recipe

These aren’t your average gingerbread cookies. They’re better. Here’s what makes them worth making:

The texture is perfect. Soft and chewy in the middle with slightly crispy edges that give you that satisfying bite. The molasses keeps them moist for days, so they won’t dry out like some holiday cookies do.

They’re ridiculously easy. No cookie cutters, no decorating with icing, no complicated steps. Just roll the dough into balls, coat in sugar, bake, and press in the Kisses. Done.

The flavor combination is unbeatable. Rich molasses and warm spices paired with milk chocolate creates this amazing contrast that keeps you reaching for another cookie. The ginger molasses cookies with Hershey’s Kisses concept is genius because the chocolate tempers the spice just enough.

They look impressive without the effort. That chocolate Kiss on top makes them look like you spent way more time than you actually did. They’re Instagram-worthy straight out of the oven.

Make-ahead friendly. You can prepare the dough two days ahead and bake them fresh when you need them. Or freeze the baked cookies for up to two months. This is huge during the busy holiday season.

Everyone loves them. From kids to grandparents, these cookies appeal to all ages. The familiar gingerbread flavor with the surprise chocolate center wins people over every time.

Ingredients You’ll Need

Let’s talk about what goes into these holiday cookie recipes. Most of these ingredients are probably already in your pantry:

For the Cookie Dough

All-purpose flour (2 ¼ cups): The base of our cookies. Provides structure while keeping them tender.

Ground ginger (2 teaspoons): This is what gives gingerbread its signature kick. Don’t skimp on it.

Ground cinnamon (1 teaspoon): Adds warmth and depth to the spice blend.

Ground cloves (½ teaspoon): A little goes a long way. This gives that complex, aromatic quality.

Baking soda (1 teaspoon): Helps the cookies spread just right and gives them a tender crumb.

Salt (¼ teaspoon): Balances the sweetness and enhances all the other flavors.

Unsalted butter (¾ cup, softened): Provides richness and that melt-in-your-mouth quality.

Granulated sugar (¾ cup): Sweetens the dough and helps create those crispy edges.

Large egg (1): Binds everything together and adds moisture.

Molasses (¼ cup): This is non-negotiable. It’s what makes these gingerbread cookies taste like gingerbread. Use unsulphured molasses for the best flavor.

Vanilla extract (1 teaspoon): Rounds out all the flavors beautifully.

For Rolling and Topping

Granulated sugar (½ cup): For rolling the dough balls before baking. Creates that sparkly, slightly crunchy exterior.

Hershey’s Kisses (48 pieces): The star of the show. Unwrap these before you start baking so you’re ready to press them in right away.

Kitchen Tools You’ll Need

Having the right tools makes this recipe even easier:

A stand mixer or hand mixer makes creaming the butter and sugar effortless, though you can do it by hand if needed.

Mixing bowls in various sizes for combining ingredients.

Measuring cups and spoons for accuracy. Baking is science, so proper measurements matter.

Cookie scoop (1 tablespoon size) ensures all your cookies are the same size and bake evenly.

Baking sheets lined with parchment paper or silicone mats prevent sticking and make cleanup a breeze.

Cooling racks allow air to circulate under the cookies so they cool evenly.

Small bowl for the rolling sugar.

Step-by-Step Instructions

Let me walk you through exactly how to make these gingerbread Kiss cookies turn out perfect every time.

Prepare the Dry Ingredients

Start by whisking together the flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl. Make sure everything is evenly distributed so you get consistent flavor in every bite. Set this aside while you work on the wet ingredients.

Cream the Butter and Sugar

In your stand mixer or large bowl, beat the softened butter and sugar together on medium speed for about 3 minutes. You want it light and fluffy, almost pale in color. This step incorporates air into the dough, which helps create that perfect texture.

The butter needs to be truly softened, not melted or cold. It should leave an indent when you press it with your finger but still hold its shape.

Add the Wet Ingredients

Beat in the egg until fully incorporated, then add the molasses and vanilla extract. The mixture might look a bit separated at this point—that’s totally normal. Keep mixing until everything comes together.

Combine Wet and Dry

With your mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough comes together and no flour streaks remain. Don’t overmix, or your cookies will be tough.

Chill the Dough

This step is crucial for gingerbread cookie dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling prevents excessive spreading during baking and makes the dough easier to handle. The cookies will be thicker and chewier if you take the time to chill properly.

Preheat and Prep

When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. Unwrap all your Hershey’s Kisses now so they’re ready to go.

Put the ½ cup of granulated sugar in a small shallow bowl for rolling.

Shape the Cookies

Use a tablespoon-sized cookie scoop to portion out the dough. Roll each portion between your palms to form a smooth ball, then roll it in the sugar until completely coated. Place the sugar-coated balls on your prepared baking sheets, spacing them about 2 inches apart.

Bake

Bake for 10-12 minutes. The cookies are done when the edges are set but the centers still look slightly underdone. They’ll continue cooking on the hot pan after you remove them from the oven.

Don’t overbake, or they won’t have that soft, chewy texture we’re after.

Add the Kisses

Here’s the timing trick: Let the cookies cool on the baking sheet for exactly 2-3 minutes. They should be warm but not piping hot. Press a Hershey’s Kiss firmly into the center of each cookie. The chocolate will soften slightly and adhere to the cookie, but it won’t completely melt everywhere.

If you wait too long and the cookies cool completely, the Kiss won’t stick. If you do it too soon, the chocolate will melt all over. That 2-3 minute window is perfect.

Cool Completely

Transfer the cookies to a cooling rack and let them cool completely before storing or serving. The chocolate needs time to set back up.

Recipe Tips and Tricks

After making these easy Christmas cookie recipes dozens of times, here are my best tips:

Don’t skip the chilling step. I know it’s tempting when you want cookies now, but that hour in the fridge makes a massive difference in texture and prevents flat cookies.

Use fresh spices. If your ground ginger and cinnamon have been sitting in your cabinet for years, replace them. Fresh spices make these cookies taste incredible.

Measure molasses carefully. Spray your measuring cup with cooking spray first, and the molasses will slide right out without sticking.

Work in batches. Only bake one sheet at a time in the center of your oven for the most even results.

Press the Kisses firmly. Don’t be shy about it. You want them to stick well and create a nice indentation.

Cool on the pan first. Those 2-3 minutes on the baking sheet help the cookies set properly. If you move them to the cooling rack too soon, they might fall apart.

Store properly. Keep these in an airtight container at room temperature with parchment paper between layers so the Kisses don’t smush other cookies.

Variations to Try

Once you master the basic recipe, here are some fun ways to switch things up:

White chocolate version: Use Hershey’s Hugs instead of Kisses for a white chocolate and milk chocolate swirl topping.

Extra spicy: Add ¼ teaspoon of ground nutmeg and a pinch of black pepper for more complex spice notes.

Dark chocolate twist: Use dark chocolate Kisses if you prefer less sweet chocolate.

Peppermint gingerbread: Add ½ teaspoon of peppermint extract to the dough and use candy cane Kisses during the holidays.

Chai spiced: Add ¼ teaspoon of cardamom and increase the cinnamon to 1 ½ teaspoons for a chai-inspired flavor.

Larger cookies: Use a bigger cookie scoop and increase baking time by 2-3 minutes for bakery-style cookies.

Storage and Freezing Instructions

These gingerbread Kiss cookies store beautifully, which makes them perfect for holiday baking marathons.

Room Temperature Storage

Keep baked cookies in an airtight container at room temperature for up to 1 week. Place parchment paper or wax paper between layers to prevent the Kisses from sticking to other cookies.

They actually taste even better on day two after the flavors have melded together.

Freezing Baked Cookies

Let cookies cool completely, then arrange them in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer-safe container or bag with parchment paper between layers.

Frozen cookies keep for up to 2 months. Thaw at room temperature for about 30 minutes before serving.

Freezing Cookie Dough

You can freeze the shaped, sugar-coated dough balls on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 3 months.

Bake from frozen, adding 1-2 minutes to the baking time. Press in the Kisses as usual when they come out of the oven.

Make-Ahead Dough

Prepare the dough through the chilling step and keep it refrigerated for up to 2 days before baking. This is perfect for spreading out your holiday baking.

Serving Suggestions

These cookies are delicious on their own, but here are some fun ways to serve them:

Arrange them on a festive platter with other holiday cookie recipes for a beautiful cookie tray. The chocolate Kisses add nice visual interest.

Serve warm with a cold glass of milk. The chocolate gets slightly melty and it’s absolute heaven.

Package them in clear cellophane bags tied with ribbon for holiday gifts. They travel well and everyone loves receiving homemade cookies.

Pair them with hot cocoa, coffee, or spiced cider for a cozy winter afternoon treat.

Create a cookie board with these alongside Healthy Pumpkin Oat Cookies for variety in flavors and textures.

Crumble them over vanilla ice cream for an easy dessert upgrade.

Use them as place card holders at holiday dinners by writing names on small tags attached to the Kisses with ribbon.

Why This Recipe Works

The science behind why these spiced gingerbread cookies turn out so perfectly:

Molasses provides moisture and a deep, complex sweetness that keeps the cookies soft for days. It also contributes to that classic dark color.

Chilling the dough allows the flour to fully hydrate and the fats to solidify, which prevents excessive spreading and creates a thicker cookie with better texture.

The combination of baking soda creates the perfect rise and tender crumb without making the cookies cakey.

Rolling in sugar before baking creates a slightly crunchy exterior that contrasts beautifully with the soft interior.

Adding the Kiss while warm allows it to slightly meld with the cookie without completely melting, creating that perfect visual and textural element.

The balance of spices is carefully calibrated so no single flavor overwhelms the others, creating a harmonious blend that tastes like Christmas.

Common Baking Problems Solved

Running into issues? Here’s how to fix them:

Cookies spreading too much: Your dough wasn’t chilled long enough, or your butter was too warm. Make sure you chill the dough for the full hour and work in a cool kitchen.

Cookies are too hard: You overbaked them. Remember, they should look slightly underdone in the center when you remove them from the oven.

Kisses melting completely: You pressed them in too soon. Wait the full 2-3 minutes before adding the chocolate.

Kisses not sticking: You waited too long to press them in. The cookies need to be warm enough for the chocolate to slightly melt and adhere.

Cookies are too thick: You may have added too much flour. Spoon flour into your measuring cup and level it off rather than scooping directly from the bag.

Uneven baking: Your oven may have hot spots. Rotate the baking sheet halfway through baking, and only bake one sheet at a time.

Frequently Asked Questions

Can I make the gingerbread cookie dough ahead of time?

Yes! You can prepare the dough up to 2 days in advance. Just keep it chilled until you’re ready to bake.

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

Press the Kisses into the cookies while they’re warm, not hot, and let them cool completely before storing.

Can I freeze Gingerbread Kiss Cookies?

Absolutely. Once baked, they freeze well for up to 2 months. Thaw at room temperature before serving.

Why should I chill the cookie dough before baking?

Chilling prevents spreading, helping the cookies stay thick and chewy with the perfect texture.

Can I use blackstrap molasses?

I recommend regular unsulphured molasses instead. Blackstrap has a very strong, bitter flavor that can overpower the other ingredients.

My dough is too sticky to roll. What should I do?

The dough should be chilled before rolling. If it’s still too sticky after chilling, refrigerate it a bit longer or lightly flour your hands while rolling.

Can I make these without eggs?

You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes), but I haven’t tested this variation personally.

How do I know when the cookies are done?

The edges should be set and slightly darker, while the centers look just slightly underdone. They firm up as they cool.

Can I use cookie cutters instead of rolling into balls?

This dough isn’t ideal for cutouts since it’s quite soft. If you want gingerbread cutouts, you’d need a different recipe with less fat and more flour.

What if I don’t have a cookie scoop?

Use a tablespoon measure to portion the dough, then roll it between your palms. They won’t be as uniform, but they’ll still taste great.

Related Recipe Ideas

If you’re loving these gingerbread Kiss cookies, here are some other treats you’ll want to try:

Orange Cookies bring bright citrus flavor to your holiday cookie tray with a sweet glaze that’s absolutely addictive.

Healthy Pumpkin Oat Cookies offer a wholesome option that’s packed with warm spices and naturally sweetened.

For more holiday baking inspiration, check out these chocolate Christmas cookies on Pinterest and these gorgeous gingerbread cookie variations.

Why These Cookies Belong in Your Holiday Baking Rotation

After years of holiday baking, these gingerbread Kiss cookies have earned a permanent spot in my December lineup. They hit every mark you want in a Christmas cookie.

The flavor is nostalgic and comforting, with those classic gingerbread spices that make your whole house smell amazing. But the chocolate Kiss keeps them from being too traditional or predictable.

They’re easy enough for a weeknight but special enough for your fanciest cookie exchange. The prep work is minimal, there’s no finicky decorating, and they look gorgeous without any extra effort.

Kids love making them because pressing in the Kisses is the fun part that makes them feel like real bakers. Adults love eating them because the flavor combination is absolutely spot-on.

The texture is what keeps me coming back. That soft, chewy center with the slightly crispy edge and the smooth chocolate on top creates this perfect bite that satisfies every cookie craving.

They also travel well, freeze beautifully, and can be made ahead, which is clutch during the chaotic holiday season when you’re juggling seventeen things at once.

Whether you’re a seasoned baker or just starting out with easy Christmas cookie recipes, these are approachable, foolproof, and delicious. The kind of cookie that becomes a family tradition and gets requested year after year.

So grab your molasses, unwrap those Kisses, and get baking. Your kitchen is about to smell incredible, and your cookie jar is about to be filled with something truly special.

Final Thoughts on Gingerbread Kiss Cookies

These Gingerbread Kiss Cookies are everything a holiday cookie should be—easy to make, beautiful to look at, and absolutely delicious to eat. The combination of warm ginger molasses cookies with Hershey’s Kisses creates magic in every bite.

The best part is how versatile they are. Make them for your cookie exchange, bake them with your kids, package them as gifts, or just keep them all to yourself with a cup of coffee on a cold winter morning. No judgment here.

They’re proof that you don’t need complicated techniques or fancy ingredients to create something special. Just quality basics, the right spices, and a little chocolate love pressed right into the center.

Happy baking, and may your holidays be filled with warm cookies and even warmer memories.

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