Gingerbread Kiss Cookies
If you love gingerbread, I have the perfect cookie. I love gingerbread and I try to make it all winter long. This year I have been on a gingerbread kick and I have made a lot of different gingerbread favorites. These gingerbread kiss cookies are perfection.
Where Can I Find Sanding Sugar?
If you want to buy sanding sugar you can find it in many craft stores that have a cake decorating area. You can also find it in a lot of grocery stores in the baking aisle. It is usually located with the sprinkles.
Can I Use Regular Chocolate Kisses Instead?
The great thing about these cookies is you can use any type of kisses. I love the beautiful look of the white striped kisses against the dark cookie,s but you can use whatever type of kisses you like, including the plain regular chocolate kisses.
Ingredients you will need
- Unsalted sweet cream butter
- Light brown sugar
- Molasses
- Egg
- Flour
- Ground ginger
- Cinnamon
- Ground nutmeg
- Allspice
- Kosher salt
- Baking soda
- Vanilla extract
- White Sanding Sugar
- Chocolate stripped Hersey Kisses
How to Make Gingerbread Kiss Cookies
Preheat the oven to 350ºF and line baking sheets with parchment paper then set aside.
In a large bowl, mix together your flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
Using another bowl or stand mixer, beat together the brown sugar and butter until light and fluffy. Mix in the molasses, egg, and vanilla extract.
Now, you will add in the dry ingredients gradually until the dough forms.
Pour your sanding sugar into a bowl, and form small balls of cookie dough then roll them in the sanding sugar.
Place the cookie dough balls on the prepared baking sheets, then bake for 8-10 minutes.
Pull from the oven and allow them to cool for 2-3 minutes before adding a Hershey’s kiss into the center.
Allow them to cool completely before serving.
Gingerbread Kiss Cookies
Ingredients
- 3/4 C unsalted sweet cream butter softened
- 3/4 C packed light brown sugar
- 1/2 C molasses
- 1 large egg
- 3 C flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp all spice spice
- 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1 container white sanding sugar
- 1 bag chocolate stripped Hersey Kisses
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper
- In a large bowl, mix together your flour, ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
- Using another bowl or stand mixer, beat together the brown sugar and butter until light and fluffy. Mix in the molasses, egg, and vanilla extract.
- Now, you will add in the dry ingredients gradually until the dough forms.
- Pour your sanding sugar into a bowl, and form small balls of cookie dough then roll them in the sanding sugar.
- Place the cookie dough balls on the prepared baking sheets, then bake for 8-10 minutes.
- Pull from the oven and allow them to cool for 2-3 minutes before adding a Hershey's kiss into the center.
- Allow them to cool completely before serving.
Last Step:
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56 comments on “Gingerbread Kiss Cookies”
Absolutely love this recipe, they taste so delicious!
Thank you Rita!
This year will be my 3rd year making them. I’m totally not a baker but these are so easy and look so cute. Wanted you to know.
Thank you Liz!
It calls for 1 container white sanding sugar… I am just wondering how many cups that is??
Hi Patricia. You will probably use about 1/2 cup.
delicious. even my 8 and 10 year old grandsons love them–asked for them this year again
Thanks Karen!
Delicious. First time with this recipe
But why are mine very light in color
Picture looks like they are chocolate
These look fabulous. My neighbors bake cookies and deliver to our local air force base. How long will they stay fresh?
Hi Dottie. It’s best to keep them in an airtight container and they will stay fresh for a week or more.
Perfect for cookies for the holidays !
Thanks Judy!
Won’t let me give it 5 stars – these are amazing. Just a question – can they be put in the freezer ?
Thank you Shelley! Yes, these cookies will freeze well in an airtight container for up to a month.
Can you freeze the dough and bake later?
Hi Shelley. Yes, this dough will freeze well. Just thaw and bake.
Can these be frozen? Also could I omit the chocolate kiss and just have a gingerbread cookie?
Hi Laura. Yes you can omit the kiss and use the recipe just for the gingerbread cookie. These cookies also freeze well in an airtight container.
I have made these several times. They have been a huge hit with family, friends and co-workers.
I actually got 4 dozen out of this recipe so must have made them smaller. But they are a big hit with family and friends.
This recipe looks great, but I have a question. The recipe says it makes 24 servings, but nowhere can I find how many cookies make up a serving, i.e., how many cookies does this recipe make? Need to know to calculate carbs for diabetic person
Hi Judi. This recipe makes 24 cookies. Nutrition info is for 2 cookies. I will update.
What is the best molasses to use?
Hi Fran. Yes, there are many kinds of molasses and some more readily available than others. While any would work for this recipe, a light unsulphured will well work best.
DO NOT use blackstrap molasses! I didn’t realize there were different kinds of molasses. Used blackstrap…cookies spread, even though I used parchment paper and chilled dough. And the taste was definitely NOT what I expected…rather bitter. Lesson learned!
I love making these cookies! They are simple to make and so delicious with all the spices in the recipe that make it taste so great. I have two sons who love these cookies. Thank you for sharing your recipe.
Thank you for sharing this wonderful recipe
are these cake like or chewy thanks