Gingerbread Kiss Cookies
When the holidays roll around, the air is infused with the warm, spicy notes of cinnamon and ginger, and nothing captures that festive feeling quite like the irresistible aroma of baking Gingerbread Kiss Cookies. Picture a cozy kitchen, bustling with activity, where family and friends gather to create edible treasures that look as delightful as they taste. Each bite of these soft gingerbread cookies melts in your mouth, topped with a sweet Hershey’s Kiss that adds a lovely pop of chocolate. This nostalgic treat brings back memories of childhood baking sessions where laughter and flour flew around the kitchen.
Table of Contents
With their charming appearance and mouthwatering flavor, these cookies are a perfect addition to any holiday cookie platter. As the rich cookie base meets the creamy chocolate from the Hershey’s Kisses, you’ll find that each bite is a little moment of joy. So, roll up your sleeves and indulge in a delightful baking adventure; you’ll be so glad you tried making these Gingerbread Kiss Cookies!
Why You’ll Love This Recipe
- Simple & Quick: You can whip up a batch of these delicious cookies in under 40 minutes, including prep and bake time.
- Irresistible Flavor: The combination of spices like ginger, cinnamon, and nutmeg creates a cozy taste that’s perfect for the holidays.
- Eye-Catching Appeal: Topped with Hershey’s Kisses, these cookies are not just tasty; they’re festive and fun!
- Flexible Serving: Enjoy them as an afternoon snack, at parties, or even for a sweet breakfast treat.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple substitutions.
Ingredients You’ll Need
- 3 cups all-purpose flour: This is the main structure of the cookie. For a gluten-free version, consider using a 1:1 gluten-free flour blend.
- 2 1/4 teaspoons ground ginger: Freshness matters here! Ground ginger offers a bold flavor, but you could also use freshly grated ginger for a zestier kick.
- 1 teaspoon ground cinnamon: This classic spice adds warmth and sweetness. Feel free to substitute with pumpkin pie spice if you’re looking to boost the flavor profile.
- 1 teaspoon baking soda: Essential for helping the cookies rise. Make sure it’s fresh for the fluffiest cookies!
- 3/4 teaspoon ground nutmeg: Nutmeg complements the ginger beautifully, giving the cookies depth.
- 1/2 teaspoon ground allspice: Enhances the overall spiciness of the cookies, adding a nice complexity.
- 3/4 cup salted sweet cream butter, softened: The richness of butter adds flavor and helps create a tender texture; be sure it’s at room temperature before using.
- 3/4 cup light brown sugar, packed: This helps the cookies stay chewy and adds that lovely caramel flavor.
- 1/2 cup molasses: You want to use unsulfured molasses for a smoother taste and darker color; it’s crucial for that gingerbread flavor.
- 2 tablespoons molasses: Double up on that rich flavor! Feel free to adjust based on your preferences.
- 1 large egg: The egg binds the dough, making it easy to work with while adding moisture.
- 1 1/2 teaspoons vanilla extract: Pure vanilla extract offers the best flavor; it complements the spices wonderfully.
- 30 Hershey’s Hugs kisses, unwrapped: These chocolate candies are the hallmark of the recipe, providing both sweetness and decor.
- Sanding sugar, for coating the dough balls: A touch of sanding sugar adds sparkle and crunch to the cookies, enhancing their visual appeal.
How to Make Gingerbread Kiss Cookies
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). While it warms up, line a baking sheet with parchment paper to prevent sticking and to make cleanup a breeze. This simple step ensures your cookies will bake evenly and come off the sheet without a hitch.
Combine Dry Ingredients: In a medium bowl, whisk together 3 cups of all-purpose flour, 2 1/4 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 3/4 teaspoon of ground nutmeg, and 1/2 teaspoon of ground allspice. Ensure all the spices are well mixed so that each bite is flavorful.
Whisk Wet Ingredients: In another large mixing bowl, cream 3/4 cup of softened salted sweet cream butter with 3/4 cup of packed light brown sugar using a stand or hand mixer on medium-high for about 1 minute. Once smooth, add in 1/2 cup of molasses, 1 large egg, and 1 1/2 teaspoons of vanilla extract. Beat until fully combined, with a rich, velvety texture.
Fold Together Gently: Gradually add the flour mixture to the wet ingredients, mixing just until combined. It’s important not to overwork the dough, which can lead to tough cookies. Aim for a smooth dough that’s slightly sticky.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This resting period makes the dough easier to handle and helps the flavors meld together beautifully.
Scoop and Roll: Once the dough has chilled, use a 1 1/2 tablespoon cookie scoop to portion out the dough. Roll each scoop into a ball and then roll in sanding sugar to coat. The sugar not only adds sweetness but also a lovely sparkle!
Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches of space between them to allow for spreading while baking. Bake these beauties in the preheated oven for 8 to 10 minutes, or until they are slightly puffed and just beginning to firm up—golden around the edges.
Press Kisses and Cool: Remove the cookies from the oven and let them rest on the baking sheet for 2 minutes. While still warm, gently press an unwrapped Hershey’s Kiss into the center of each cookie. Allow the cookies to cool for an additional 5 minutes on the pan before transferring them to a wire rack to cool completely.
Storing & Reheating
Once your Gingerbread Kiss Cookies are fully cooled, store them at room temperature in an airtight container for up to five days. For longer storage, you can refrigerate them in a sealed container for about two weeks. To freeze, place your cookies in a single layer in a freezer-safe bag or container with parchment paper between them, keeping them fresh for up to three months. When you’re ready to enjoy again, simply warm them in a 300°F (150°C) oven for about 5-7 minutes; this will refresh their texture, making them wonderfully soft.
Chef’s Helpful Tips
- Avoid over-mixing the dough to keep the cookies soft and chewy.
- Always use room temperature ingredients for better incorporation and a smoother dough.
- If the dough seems too sticky, a light dusting of flour on your hands while rolling helps.
- To enhance flavor, consider adding a touch of orange zest or finely chopped candied ginger.
- Make-ahead options: The dough can be prepared and refrigerated for a couple of days before baking, making it perfect for last-minute cookie cravings!
With the holiday spirit in the air, these Gingerbread Kiss Cookies are not just a treat; they’re an invitation to create memories with loved ones, filled with laughter and delicious flavors. Don’t be afraid to experiment with spices and toppings to make them your own!
Recipe FAQs
Can I substitute the molasses in Gingerbread Kiss Cookies?
Absolutely! If you don’t have molasses on hand, you can substitute it with a combination of honey and brown sugar for a similar flavor profile, or use maple syrup, though the taste will differ slightly.
How can I make these cookies gluten-free?
To make these cookies gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend that contains xanthan gum. This will help maintain the texture and flavor integrity of the cookies.
What should I do if my dough is too sticky?
If your dough seems a bit too sticky to roll, don’t worry! You can chill it a little longer, or simply incorporate a small amount of flour while you roll the dough balls. Just be cautious not to add too much, as it can alter the cookie’s texture.
Can I freeze the cookies after baking?
Certainly! Once cooled, pack the cookies in an airtight container with parchment paper between layers. They can be frozen for up to three months. Just let them thaw at room temperature or warm them gently in the oven before serving for a freshly baked taste!
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📖 Recipe Card
Gingerbread Kiss Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Gingerbread Kiss Cookies bring together soft gingerbread and sweet chocolate hugs. Easy to make, they are perfect for holiday gatherings or a cozy treat at home.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3/4 cup salted sweet cream butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup molasses
- 2 tablespoons molasses
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 30 Hershey’s Hugs kisses, unwrapped
- Sanding sugar, for coating the dough balls
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, baking soda, nutmeg, and allspice.
- In another bowl, cream butter and brown sugar, then mix in molasses, egg, and vanilla until smooth.
- Gradually combine dry ingredients, mixing until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- Scoop and roll dough into balls, coating in sanding sugar.
- Place on baking sheet and bake for 8-10 minutes.
- Press a Hershey's Kiss into each cookie while warm and cool completely on a wire rack.
Notes
Use fresh spices for the best flavor in cookies.
For gluten-free options, substitute with a gluten-free flour blend.
Keep cookies stored in an airtight container at room temperature for up to five days.
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
