Gingerbread Kiss Cookies

5 from 1 vote

Gingerbread kiss cookies combine Christmas spices with sweet Hershey’s Hugs to create the easiest, must-make holiday cookie. These delicious treats are quick to bake and a fun way to spread some joy.

Prep Time10

Cook Time10

Chill Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 150kcal

Author: Jennifer Fishkind

Ingredients

3 cups all-purpose flour
2¼ tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
¾ tsp ground nutmeg
½ tsp ground allspice
¾ cup salted sweet cream butter softened
¾ cup light brown sugar packed
½ cup + 2 tablespoons molasses
1 large egg
1½ tsp vanilla extract
30 Hershey’s Hugs kisses unwrapped
Sanding sugar for coating the cookie dough balls

Instructions

Using a medium size mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg and ground allspice. Set it aside.
Using a stand mixer, or a large mixing bowl and a handheld mixer on medium-high speed, cream the softened butter for 30 second to 1 minute.
Add brown sugar and continue mixing on medium-high for 1 minute.
Add the molasses, egg and vanilla. Mix just until well incorporated.
Add flour mixture and mix just until combined.
Cover and refrigerate for 30 minutes.
Just before removing the dough from the refrigerator, preheat the oven to 350*. Line a baking sheet with parchment paper and set it aside.
Using a 1 ½ tablespoon cookie scoop, scoop out the cookie dough. Roll the dough into a ball.
Coat the dough ball in the sanding sugar and place the coated dough ball on the cookie sheet. Place the dough balls 2 inches apart.
Bake for 8 to 10 minutes.
Remove the cookies from the oven and allow the cookies to rest on the cookie sheet for about 2 minutes. Press the unwrapped kiss in the center of the cookie. Allow the cookies to cool for another 5 minutes before transferring the cookies to a cooling rack to continue to cool completely.

Notes

Storage:

To Store: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
To Freeze: You can freeze the baked/cooled cookie for up to 2 months. Allow the cookies to completely thaw before serving.

Tips:

To avoid flat cookies, make sure your butter is soft and at room temp and not melted, cold, or hard.
You can use a 1 tablespoon cookie scoop if you do not have a 1 ½ tablespoon cookie scoop.
Make sure you let your cookie dough chill in the fridge for at least 30 minutes to avoid it becoming too sticky.

Nutrition