Name: Gingerbread Kiss Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups (375g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 and 1/4 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 3/4 cup (150g) packed light or dark brown sugar (dark preferred); 6 Tablespoons (128g) unsulphured or dark molasses (prefer Grandma’s brand; do not use blackstrap); 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (100g) granulated sugar or coarse sparkling sugar; 30 Hershey’s Kisses or Hugs, unwrapped

There’s something utterly delightful about the crackly sugar crust and warm, spicy aroma of these classic treats. This Gingerbread Kiss Cookies Recipe brings together soft gingerbread flavors with a chocolate surprise in the center—making it a forever favorite to bake and share around the holidays (or really, any cozy day).

The image shows many round cookies spread out on a white marbled surface. Each cookie is golden brown and covered with large sugar crystals on top, adding a grainy texture. They all have a circular hollow in the center filled with a smooth chocolate piece, some milk chocolate and some white chocolate with brown stripes. One cookie is broken open, showing a soft inside, while the chocolate center stays smooth and shiny. The cookies are closely placed but not touching, creating a neat pattern. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Kiss Cookies Recipe
Top Tip
How to Serve Gingerbread Kiss Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Kiss Cookies Recipe

Why You'll Love This Recipe

I remember the first time I made this Gingerbread Kiss Cookies Recipe — the house smelled like a Christmas market, and biting into that soft-spiced cookie with melting chocolate felt like a warm hug. It’s one of those recipes that’s simple but makes everyone smile, which is why I keep coming back to it.

Perfect balance of spice and sweetness: The blend of ginger, cinnamon, and cloves creates that quintessential gingerbread flavor that’s cozy without overpowering.
Soft, chewy texture with a crackly sugar coating: Rolling the dough in sugar before baking adds both crunch and a beautiful sparkle.
Chocolate center surprise: Pressing a Hershey’s Kiss in the middle takes it from a good cookie to a showstopper with warm, melty chocolate.
Easy to make and customize: Whether you want to swap spices, try different chocolates, or skip the center candy, this recipe is super flexible.

The image shows multiple round cookies arranged in a grid on a metal cooling rack over a white marbled surface. Each cookie has two visible layers: the base is a rough-textured golden-brown dough, sprinkled with large sugar crystals that add shine and sparkle, and the top center is decorated with a smooth, glossy chocolate piece. The chocolate comes in two types – one is solid milk chocolate shaped like a small dome with a rounded peak, and the other is white chocolate with dark brown stripes drizzled across it, giving a striped pattern. One cookie near the center has a bite taken out, revealing a soft inside and melted chocolate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s ingredients come together to create a gingerbread cookie that’s perfectly tender and full of warm spice notes. Each element plays its part to ensure the cookies bake up just right, soft and flavorful with a little crunch on the outside.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl with pale beige baking soda powder, a small white ceramic bowl containing golden-brown ground ginger, a small white ceramic bowl filled with warm brown ground cinnamon, a tiny white ceramic bowl with dark brown ground cloves, a tiny white ceramic bowl holding medium brown ground allspice, a tiny white ceramic bowl of light brown ground nutmeg, a tiny white ceramic bowl with fine white salt, a half block of fresh unsalted butter with soft edges, a small heap of packed dark brown sugar, a small white ceramic bowl with thick dark molasses, one large whole uncracked brown egg, a small white ceramic bowl filled with clear vanilla extract, a small white ceramic bowl of coarse sparkling sugar, and a neat pile of shiny unwrapped milk chocolate Hershey’s Kisses, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base for the cookies that gives structure without heaviness.
Baking soda: Provides gentle lift so the cookies aren't flat but stay tender.
Ground ginger, cinnamon, cloves, allspice, nutmeg: Classic gingerbread spices that bring complexity and cozy warmth.
Salt: Balances the sweetness and enhances all the spices.
Unsalted butter (softened): Adds richness and moisture for chewy texture.
Brown sugar: Deep, molasses-infused sweetness that also helps keep the cookies soft.
Molasses (unsulphured or dark): The soul of gingerbread’s flavor, giving it that unmistakable depth and color.
Large egg: Binds the dough and lends moisture and tenderness.
Pure vanilla extract: Rounds out the flavor and adds a hint of warmth.
Granulated or coarse sparkling sugar (for rolling): Creates that delightful crackly, crunchy coating with a bit of sparkle.
Hershey’s Kisses or Hugs (unwrapped): The iconic chocolate center that melts to oozy perfection—classic Kisses work best for holding their shape.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I usually stick to the classic recipe, I love how easy it is to tweak these cookies to suit your taste or dietary needs. Don’t be shy to switch the chocolate or add a sprinkle of sea salt on top after baking—little changes can make them feel brand new.

Variation: I once made a batch swapping out the traditional spices for chai spice blend and pressed white chocolate pieces in the center instead of Kisses—totally delicious and a fun twist!
Dietary modification: For a dairy-free version, substitute butter with coconut oil and try dairy-free chocolate kisses. Just keep an eye on baking time—they may brown faster.
Seasonal change: Gingerbread Kiss Cookies are perfect year-round—I’ve even rolled them in cinnamon sugar instead of plain sugar during fall for an extra cozy vibe.

Step-by-Step: How I Make Gingerbread Kiss Cookies Recipe

Step 1: Whisk together the dry ingredients

I like to start by mixing flour, baking soda, and all the spices right in a medium bowl. Whisking them together ensures even spice distribution so every bite is perfectly balanced. Setting this aside frees you up for the fun part!

Step 2: Cream butter and brown sugar until fluffy

This is key for texture — beat softened butter and brown sugar on medium-high for about 3 minutes until creamy and light-colored. I've found that proper creaming helps the cookies stay soft and tender. If you need help figuring this out, I have a quick tutorial you can follow!

Step 3: Add molasses, egg, and vanilla and mix well

After creaming, add in the molasses, egg, and vanilla extract. The mixture may look a bit curdled or separated at first — don't worry, that's totally normal. Just mix until combined, scraping down the bowl as needed to get everything blended nicely.

Step 4: Slowly mix in the flour-spice mixture

Switch your mixer to low and add the dry ingredients in batches. The dough will be thick and slightly sticky — that’s exactly what you want. Avoid overmixing here, since it can make cookies tough.

Step 5: Scoop, roll, and sugar-coat your dough balls

I use a cookie scoop to portion about 1.5 tablespoons of dough per cookie, then roll each ball gently between my palms to smooth out cracks. Dipping them in granulated or coarse sugar before placing them on the sheet gives that magical sparkle and a little crunch.

Step 6: Bake, cool slightly, then add the chocolate

Bake the cookies at 350°F (177°C) for about 12 minutes or until the edges just start to set. Let them cool for 5 minutes on the sheet—it’s important they're warm enough to gently press in a chocolate Kiss without cracking, but not piping hot. Pop them in the freezer for 10 minutes after pressing the chocolate to quickly set it.

Top Tip

I've found these small tweaks really boost the success of this Gingerbread Kiss Cookies Recipe, especially on my first few tries—so I want to share them with you.

Softened Butter Matters: Make sure your butter is truly softened—too cold and it won’t cream properly; too warm and your cookies might spread too much.
Don’t Overbake: Cookies should look slightly underbaked in the center when you pull them from the oven; they’ll finish cooking as they cool.
Freeze the Cookies After Adding Chocolate: This quick chill sets the chocolate perfectly, prevents melting and mess, plus it gives the cookies a delightful snap.
Use Coarse Sugar for Rolling: It adds a festive sparkle and extra crunch that regular granulated sugar can’t quite match—makes them look as good as they taste.

How to Serve Gingerbread Kiss Cookies Recipe

gingerbread kiss cookies - Serving Suggestion

Garnishes

I love sprinkling a few extra coarse sugar crystals on top of the melting chocolate right after pressing the Kiss—it adds a subtle glitter and texture that looks so pretty. A dusting of cinnamon sugar is also a lovely touch if you like a bit more spice on the surface.

Side Dishes

These cookies pair beautifully with a warm cup of chai tea or spiced hot cocoa. For holiday parties, I often serve them alongside a cheese board with sharp cheddar or nutty gouda, which surprisingly complements the sweet-spicy flavor.

Creative Ways to Present

For special occasions, I arrange these Gingerbread Kiss Cookies in a wreath shape on a large plate, interspersed with fresh cranberries and sprigs of rosemary for a festive look. Wrapping them individually in cellophane with a ribbon also makes darling homemade gifts!

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover cookies in an airtight container at room temperature, stacked with parchment paper in between layers to prevent sticking. They stay fresh and soft for about a week, but honestly, they rarely last that long in my house!

Freezing

I freeze both baked cookies and unbaked dough balls with great success. For baked cookies, I wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Unbaked dough balls go into a zip-top bag and need no thawing—just add an extra minute to bake time.

Reheating

When I want to enjoy leftovers warm, I pop a few cookies in a 300°F oven for about 5 minutes—this softens them up nicely without melting the chocolate too much. Microwaving works in a pinch but can make the cookies slightly soft or chewy.

Frequently Asked Questions:

Can I make these cookies without the chocolate center?

Absolutely! Skip the step where you press the Hershey’s Kiss into the cookie. They’re still delicious, soft, and full of gingerbread spice on their own. You can also try pressing chocolate chips or butterscotch chips in the center for variations.

Why does the dough sometimes look curdled after adding wet ingredients?

The mixture may look slightly separated or curdled after adding molasses and egg, which is normal due to the different fat and liquid components. Just keep beating the dough until it looks smooth and combined before adding the dry ingredients.

Can I prepare the dough ahead of time?

Yes! You can make the cookie dough and chill it in the refrigerator for up to 3 days. When ready to bake, let the dough sit at room temperature for about 30 minutes before scooping and rolling to make it easier to handle.

What type of sugar is best for rolling the cookies?

Granulated sugar works fine, but using coarse sparkling sugar adds beautiful sparkle and a wonderful crunchy texture to the exterior of the cookies. It's a small detail that makes a big difference in presentation and taste.

Final Thoughts

This Gingerbread Kiss Cookies Recipe holds a special spot in my heart. They’re easy enough for a weekday treat but festive enough to bring out during holidays or cozy nights with friends and family. I hope you enjoy baking and sharing them as much as I do—it’s one of those recipes that really makes a kitchen feel like home.