Gingerbread Kiss Cookies

Soft, chewy Gingerbread Kiss Cookies filled with warm holiday spices and topped with a chocolate kiss. Perfect for cookie trays, gifts, and festive gatherings.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 50 minutes
Yield: 30 cookies

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 butter, softened ¾ cup light brown sugar ½ cup + 2 tbsp molasses 1 large egg 1½ tsp vanilla extract 30 Hershey’s Kisses, unwrapped Sanding sugar for coating

Instructions

Step 1: Mix dry ingredients whisk together flour, ginger, cinnamon, baking soda, nutmeg, and allspice.
Step 2: Cream butter and sugar beat until fluffy, then add molasses, egg, and vanilla.
Step 3: Combine add dry ingredients and mix until just blended.
Step 4: Chill dough refrigerate for 30 minutes.
Step 5: Roll scoop 1½ tbsp dough, roll in sugar, and place on baking sheet.
Step 6: Bake 8–10 minutes at 350°F.
Step 7: Press kiss while warm, gently press a Hershey’s Kiss into the center of each cookie.
Step 8: Cool transfer to rack and cool completely.

Notes

Tip: Chill dough to prevent spreading and keep kisses cold for perfect shape.

Nutrition

Calories: 150
Fat: 7g
Saturated fat: 4g
Sugar: 12g
Sodium: 85mg
Protein: 2g
Carbohydrates: 20g
Fiber: 1g