This Gingerbread Kiss Cookies recipe is my holiday go to when I want something nostalgic, simple, and utterly irresistible. I first made these on a rainy December afternoon when I was craving the warm spices of gingerbread but wanted a small, shareable treat for neighbors and friends. The combination of molasses and brown sugar gives the dough a deep, caramel note while the spices create that classic gingerbread warmth. When the first tray came out of the oven and I pressed a warm chocolate kiss into the center, my kitchen filled with a scent that transported me right back to childhood cookie exchanges.

These cookies are soft at the center with slightly crisped edges, and the exterior sparkle of white sanding sugar adds a festive crunch. The Hershey's Kiss melts just enough against the warm cookie to create a fudgy center that pairs beautifully with the spicy cookie shell. Because the dough is easy to handle and the ingredients are pantry friendly, these make an excellent last minute baking project or a deliberate afternoon of cookie decorating and conversation with family. They are the kind of treat that appears on holiday platters, in lunchboxes, and at last minute host gifts.

Ingredients

• Unsalted sweet cream butter: 3/4 cup, softened. Use high quality butter like Plugra or Land O Lakes for a richer flavor and smooth creaming with the sugar.
• Packed light brown sugar: 3/4 cup. The molasses content in light brown sugar complements the added molasses and keeps the cookie tender.
• Molasses: 1/2 cup. Unsulfured molasses gives that classic dark gingerbread flavor; Grandma brand or Wholesome are reliable options.
• Large egg: 1. Room temperature egg emulsifies the dough for uniform texture and helps the cookies rise slightly.
• All purpose flour: 3 cups. Spoon and level the flour when measuring to avoid dense dough; King Arthur or Gold Medal are good choices.
• Ground ginger: 2 teaspoons. Freshly opened jars will give the best bright heat; powdered ginger loses its edge over time.
• Cinnamon: 1 teaspoon. Use Ceylon or Saigon cinnamon if available for a more nuanced sweetness.
• Ground nutmeg: 1/2 teaspoon. Freshly grated nutmeg adds a lively warmth compared to preground.
• Allspice: 1/2 teaspoon. This pulls together the flavor profile with clove like notes without overpowering the ginger.
• Kosher salt: 1/2 teaspoon. Balances sweetness and enhances spice aromatics.
• Baking soda: 1 teaspoon. Offers a gentle lift and the classic crinkle on the cookie surface.
• Pure vanilla extract: 1 teaspoon. Adds depth and rounds out the spices.
• White sanding sugar: 1 container. Creates a sparkly, crunchy exterior; use fine sanding sugar for even coating.
• Chocolate striped Hershey's Kisses: 1 bag. Press into warm cookies for a fudgy center; choose plain or striped as your preference.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Arrange racks to allow even airflow and keep an eye on spacing so cookies bake without merging. Parchment prevents sticking and helps bottoms brown evenly. Mix the dry spices and flour: In a large bowl whisk together the flour, ground ginger, cinnamon, nutmeg, allspice, baking soda, and kosher salt until uniformly blended. This prevents pockets of spice and ensures even lift throughout the batch. Cream butter and sugar: In a separate bowl or stand mixer fitted with the paddle, beat the softened butter and packed brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl and mix briefly to make sure there are no dense pockets. Add wet ingredients: Mix in the molasses, egg, and vanilla extract into the creamed butter and sugar until smooth. Allow the molasses to fully incorporate so the dough color is even and aromatic. Combine wet and dry: Add the dry ingredients gradually to the wet mixture using low speed or a wooden spoon, mixing just until a soft dough forms. Do not overmix; stop when you no longer see streaks of flour. If the dough seems too sticky, chill for 10 to 15 minutes to make scooping easier. Shape and sugar coat: Pour the white sanding sugar into a shallow bowl. Using a small cookie scoop or spoon, form dough balls about 1 inch in diameter and roll each ball in the sanding sugar until fully coated. Space about 2 inches apart on the prepared baking sheets to allow for gentle spreading. Bake and finish: Bake each sheet for about 8 to 10 minutes until edges are set and centers appear slightly soft. Remove from the oven and let cookies rest on the sheet for 2 to 3 minutes, then press a Hershey's Kiss gently into the center of each warm cookie. Transfer to a cooling rack and allow to cool completely before serving so the chocolate sets.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days to preserve the delicate crisp on the exterior and a soft interior. For longer storage, freeze baked cookies in a single layer on a sheet pan until solid and then transfer to a freezer safe tin layered with parchment; they will keep up to three months. To refresh straight from the fridge or freezer, warm in a 300 degrees Fahrenheit oven for 3 to 5 minutes so the chocolate softens slightly and the edges regain a freshly baked texture.

Ingredient Substitutions

For a dairy free version swap the butter for an equal amount of vegan stick butter and choose dairy free chocolate kisses. Replace the egg with a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) though the texture will be slightly denser. If you prefer a milder spice profile, reduce the ground ginger to 1 teaspoon and add 1/4 teaspoon of ground cloves for a more rounded aroma. Gluten free flour blends that are cup for cup can be used, but expect some difference in spread and chew.

Serving Suggestions

Serve these cookies on a seasonal platter with other small confections like spiced nuts and candied orange slices. They pair beautifully with hot beverages such as spiced cider, espresso, or a cup of strong black tea. For a festive touch, sprinkle additional sanding sugar or edible glitter around the cookies on the plate and garnish with a small sprig of fresh rosemary for color contrast during holiday parties.

Cultural Background

Spiced cookies topped with ribboned candy have roots in northern European holiday baking traditions where molasses and warming spices were used to extend pantry staples into celebratory treats. Gingerbread varieties date back centuries and were often decorated for festivals and fairs. The modern twist of pressing a chocolate candy into a warm cookie blends classic spice techniques with American candy culture, creating a hybrid that is both familiar and playful.

Seasonal Adaptations

In winter, emphasize warm spices and use chocolate striped candies for a festive look. For springtime, swap sanding sugar for colored sanding sugar in pastel tones and use milk chocolate kisses. In summer, serve slightly chilled with ice cream sandwiches made from two cookies and a scoop of vanilla gelato. Adjust spices accordingly: brighter citrus zest in spring reduces the dominance of warming spices.

Meal Prep Tips

Form the dough balls ahead of time and freeze them on a sheet tray. Once firm, transfer the dough balls to a sealed container and bake directly from frozen, adding 1 to 2 minutes to the baking time. This makes quick fresh baking easy for weekday snacks or unexpected guests. Label containers with baking time adjustments and date so you always know how long to warm them without guesswork.

These Gingerbread Kiss Cookies are comforting, easy, and endlessly adaptable. Whether you bake them for a party, line a tin for gifting, or share a tray with neighbors, they have a cozy way of making the season feel sweeter. Try them once and you will likely find, as I did, that they become a recurring tradition in your kitchen.