Oh, the holidays! Nothing screams cozy and festive quite like the smell of gingerbread wafting through the house. And let me tell you, these Gingerbread Kiss Cookies are my absolute go-to. Forget those hard, crumbly gingerbread men – these are wonderfully soft and chewy, with a delightful little chocolate surprise right in the middle. I remember the first time I made these, my little niece’s eyes lit up like the Christmas tree when she bit into one. It’s that perfect blend of warm spices and melty chocolate that just makes everything feel a little more magical. You’re going to love them!
Why You’ll Love These Gingerbread Kiss Cookies
Trust me, you’re going to adore these cookies! They’re:
- Super Easy: Seriously, they come together so fast, even with chilling time factored in. Perfect for busy holiday bakers!
- Incredibly Soft & Chewy: None of that hard gingerbread nonsense here. Just pure chewy goodness.
- Flavor-Packed: All those warm spices mixed with rich molasses? Pure holiday magic!
- The Perfect Chocolate Surprise: That melty Hershey’s Kiss center is just *chef’s kiss*!
- Festive Fun: They look as good as they taste, making them perfect for any holiday spread or cookie exchange.
Gather Your Ingredients for Gingerbread Kiss Cookies
Alright, let’s get our ducks in a row! To make these dreamy Gingerbread Kiss Cookies, you’ll need a few pantry staples. Make sure you have these all handy before you start mixing:
- 2 1/4 cups all-purpose flour: Standard stuff, nothing fancy needed here.
- 1 teaspoon baking soda: This is what gives our cookies their lovely lift.
- 1/2 teaspoon salt: Just a pinch to make all those yummy flavors pop!
- 1 teaspoon ground ginger: The star spice! Make sure it’s fresh for the best flavor.
- 1 teaspoon ground cinnamon: Another essential warm spice.
- 1/2 teaspoon ground cloves: Adds that classic, cozy gingerbread depth.
- 1/4 teaspoon ground nutmeg: Just a hint to round out the spice party.
- 1/2 cup (1 stick) unsalted butter, softened: Pop it out of the fridge about an hour before you start, so it’s nice and creamy.
- 1/2 cup packed dark brown sugar: Don’t be shy with the packing! This gives our cookies that gorgeous color and chewy texture.
- 1/2 cup unsulfured molasses: This is non-negotiable for that true gingerbread flavor. Make sure it’s unsulfured!
- 1 large egg: Room temperature is best here if you can manage it.
- 1 teaspoon vanilla extract: A little splash of flavor magic!
- 1 package (10 oz) Hershey’s Kisses, unwrapped: Grab your favorite kind – milk chocolate is classic, but I’ve even used dark chocolate!
Essential Equipment for Baking Gingerbread Kiss Cookies
Before we dive into mixing up our delicious dough, let’s make sure you’ve got all your baking buddies ready! You don’t need anything super fancy, honestly. Just a couple of mixing bowls – one medium for the dry stuff and a nice big one for creaming everything together. And oh, a whisk is a must for getting those dry ingredients all happy and combined! You’ll definitely want a trusty set of baking sheets, and trust me on this, lining them with parchment paper makes cleanup a breeze. Lastly, a wire rack is essential for letting these beauties cool off properly after they come out of the oven.
Step-by-Step Guide to Making Gingerbread Kiss Cookies
Alright, let’s get baking! It’s really not hard at all, and the results are SO worth it for these amazing Gingerbread Kiss Cookies. Just follow along with me, and we’ll have a batch of pure holiday joy in no time.
Preparing the Cookie Dough
First things first, grab a medium bowl and whisk together your flour, baking soda, salt, and all those lovely warm spices – ginger, cinnamon, cloves, and nutmeg. Give it a good mix so everything’s evenly distributed. Now, in your big bowl, cream together that softened butter and the dark brown sugar until it’s light and fluffy. It should look almost like pale, creamy clouds! Beat in your molasses and that egg, making sure it’s all combined nicely. A little splash of vanilla extract goes in next. Finally, gradually dump in your dry ingredients to the wet mixture. Mix until it’s *just* combined. Seriously, don’t overdo it here – overmixing makes tough cookies! Pop this lovely dough into the fridge for at least an hour to chill out. This is super important, trust me; it makes the dough much easier to handle and helps prevent the cookies from spreading too much.
Baking and Adding the Chocolate Kiss
Once your dough is nice and chilled, preheat your oven to 350°F (175°C) and get those baking sheets lined with parchment paper. Now, sprinkle some flour on your hands and roll the dough into about 1-inch balls. Place them on the prepared sheets, leaving a good couple of inches between each one so they have room to spread a tiny bit. Bake them for about 8 to 10 minutes. You’re looking for the edges to be set, but the centers should still look a little soft. This is key to that chewy texture! As SOON as they come out of the oven, gently press one unwrapped Hershey’s Kiss right into the center of each cookie. It will start to melt beautifully.
Let them sit on the hot baking sheet for a few minutes to get their bearings before carefully moving them to a wire rack to cool completely. Trying to move them too soon and they might fall apart!
Tips for Perfect Gingerbread Kiss Cookies
Okay, so you’ve made these Gingerbread Kiss Cookies, and they’re amazing! But here are a few little secrets I’ve picked up along the way to make them absolutely perfect every single time. First off, make sure your butter and molasses are at the right temperature. Softened butter is key for good creaming, and the molasses shouldn’t be too cold or too hot. If your dough seems a little sticky after chilling, don’t be afraid to chill it for another 30 minutes, or even pop your rolled balls in the freezer for 10 minutes before baking! And when it comes to those chocolate kisses, pressing them in right away while the cookies are hot is crucial – it makes them melt just right into the dough.
Ingredient Notes and Substitutions for Gingerbread Kiss Cookies
So, let’s talk about a couple of ingredients in these Gingerbread Kiss Cookies that are pretty important for that signature flavor! First up is the molasses. You really want to use unsulfured molasses here; it has a brighter, more complex flavor than sulfured, which can sometimes taste a bit metallic. If you can’t find dark brown sugar, regular brown sugar will work, but you might lose a little bit of that deep color and rich caramel note. And if you’re curious about the flour, all-purpose is perfect, but honestly, I’ve never really felt the need to swap that out!
Storing Your Delicious Gingerbread Kiss Cookies
Keeping these Gingerbread Kiss Cookies fresh is a breeze! Once they’ve cooled completely (and resisted the urge for you to eat them all!), store them in an airtight container at room temperature. They’ll stay wonderfully soft and chewy for about 3 days. Pop a slice of bread in the container if you want to keep them extra soft; it works like a charm!
Frequently Asked Questions About Gingerbread Kiss Cookies
Got questions about these yummy Gingerbread Kiss Cookies? I’ve got you covered!
Can I make these cookies ahead of time?
Absolutely! You can make the dough and chill it for up to 3 days before baking. It actually tastes even better after chilling for a day or two because the flavors meld together. Just roll and bake when you’re ready!
What can I use if I don’t have Hershey’s Kisses?
No Hershey’s Kisses? No problem! You can use other chocolate kisses, chocolate chunks, or even a dollop of chocolate ganache. Some people even like to press in a caramel candy or a peanut butter cup for a different sort of surprise!
Why are my cookies spreading too much?
This usually happens if the butter is too soft, or if the dough isn’t chilled enough. Make sure your butter is just softened, not melty! Chilling the dough for at least an hour, or even overnight, really helps prevent these Gingerbread Kiss Cookies from spreading out too much.
How do I get the chocolate kiss to press in smoothly?
The trick is to press the unwrapped Hershey’s Kiss into the cookie *immediately* after it comes out of the oven. The heat from the cookie will start to melt the kiss just enough to press it in easily without breaking the cookie. If the cookie has cooled too much, the kiss might just sit on top!
Estimated Nutritional Information
Just a heads-up, the nutritional info for these yummy Gingerbread Kiss Cookies is an estimate, okay? It can totally change depending on the brands you use and exactly how you make them. But generally, you’re looking at about 120 calories, 5g of fat, 1g of protein, 18g of carbs, and around 12g of sugar per cookie. Plus, a little under 50mg of sodium. So, a sweet treat that’s not too over the top!
Share Your Gingerbread Kiss Cookie Creations!
Have you made these delightful Gingerbread Kiss Cookies yet? I’m dying to know how they turned out for you! Drop a comment below and tell me all about your baking adventure. Did you try a different kind of chocolate kiss? How did the spices come through for you? And if you snapped some pics, please share them with me on social media – I absolutely LOVE seeing your creations!
Print
Gingerbread Kiss Cookies
- Total Time: 30 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy gingerbread cookies with a chocolate kiss in the center.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/2 cup unsulfured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 package (10 oz) Hershey’s Kisses, unwrapped
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses and egg until well combined. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the dough for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Immediately press one unwrapped Hershey’s Kiss into the center of each cookie.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a smoother cookie, you can chill the dough overnight.
- If the Hershey’s Kisses start to soften too much, you can pop them in the refrigerator for a few minutes before pressing them into the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: gingerbread cookies, chocolate kiss cookies, holiday cookies, christmas cookies, easy cookies, soft gingerbread