Introduction to Gingerbread Kiss Cookies
There’s something magical about the aroma of freshly baked cookies wafting through the house, especially during the holiday season. That’s where my beloved Gingerbread Kiss Cookies come in. These delightful treats are not only easy to whip up but also look gorgeous with a kiss of chocolate on top. Perfect for busy moms like me, they serve as a quick solution when surprise guests drop in or as a sweet addition to school holiday parties. Plus, who can resist the combination of warm spices and melted chocolate? It’s a recipe that brings happiness to both the kitchen and your loved ones!
Why You’ll Love This Gingerbread Kiss Cookies
These Gingerbread Kiss Cookies are a delightful blend of ease and irresistible taste. They come together in just around 40 minutes, making them perfect for those hectic days. Imagine the joy of pulling warm, spicy cookies from the oven, topped with a sweet chocolate kiss. Not only do they bring festive cheer, but they also impress family and friends. You’ll love how this recipe combines simplicity with deliciousness, all in one charming cookie!
Ingredients for Gingerbread Kiss Cookies
To create these scrumptious Gingerbread Kiss Cookies, you’ll need a handful of key ingredients that play a vital role in delivering the perfect flavor and texture:
- All-purpose flour: This is the base of our cookies, providing structure and stability.
- Ground ginger: A warm and slightly spicy flavor that embodies the essence of gingerbread.
- Ground cinnamon: Adds a sweet warmth that complements the ginger beautifully.
- Baking soda: This is the leavening agent that helps the cookies rise and attain that lovely chewy texture.
- Ground nutmeg: A pinch of nutmeg deepens the flavor and adds a hint of holiday magic.
- Ground allspice: This spice blends flavors of clove, cinnamon, and nutmeg, enhancing the overall richness.
- Salted sweet cream butter: Use softened butter for a creamy texture, adding richness to the cookies.
- Light brown sugar: Adds moisture and a hint of caramel sweetness, making the cookies delightfully chewy.
- Molasses: This will give the cookies their characteristic dark color and deep flavor.
- Large egg: Helps bind everything together and gives the cookies their texture.
- Vanilla extract: A splash of vanilla contributes a delightful sweetness that rounds out the flavors.
- Hershey’s Hugs kisses: These are the cherries on top, providing a melty sweetness that’s simply irresistible.
- Sanding sugar: For coating the dough balls, this gives the cookies a sparkling finish and added sweetness.
Feel free to get creative! You can swap in different types of chocolate kisses or even experiment with spices to suit your taste.
For the exact quantities of each ingredient and the step-by-step instructions, check the printable recipe at the bottom of the article.
How to Make Gingerbread Kiss Cookies
Step 1: Whisk Dry Ingredients
Start by gathering a medium-sized bowl and measuring out the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and allspice. Using a whisk, combine these ingredients thoroughly. I enjoy this step, as the vibrant spices create a delightful aroma. The blend of ginger and cinnamon fills the air, setting the holiday mood. Make sure there are no lumps. Once combined, set the bowl aside, as this mixture will be combined with our moist ingredients shortly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened salted sweet cream butter and light brown sugar together using a stand or hand mixer. Mix on medium-high speed for about 30 seconds to 1 minute. You’ll want it to become light and fluffy. This aeration makes the cookies tender and soft. Once fluffy, you’ll see that pretty golden hue. It’s satisfying! This is the base of your cookie flavor, so be sure not to rush this step.
Step 3: Combine Wet Ingredients
Now it’s time to bring in the flavor makers! Add the molasses, large egg, and vanilla extract to the creamed butter and sugar mixture. Beat continuously until everything is fully incorporated. I love watching the molasses swirl in, transforming the color and texture. Make sure there are no streaks of butter or sugar. Everything should blend into a glorious mixture, rich and tempting enough to be a treat in itself!
Step 4: Mix Wet and Dry Ingredients
Carefully fold in the dry mixture into the wet ingredients, being mindful not to overwork the dough. You want to mix until just combined—overmixing could lead to tough cookies, and that’s not the holiday spirit! This is where the gingerbread flavor truly comes together, so gently swirl everything until no flour is visible. Don’t worry about a few lumps; they’ll melt away as the cookies bake. This step is crucial for achieving that chewy gingerbread texture!
Step 5: Chill the Dough
Refrigerate the dough for about 30 minutes; this step helps to firm it up. Chilling is essential, as it prevents the cookies from spreading too much while baking. I often sneak a little taste of the dough (don’t judge!) while it’s chilling. When you take it out, you’ll notice it’s lovely and manageable—perfect for shaping into cookie balls!
Step 6: Preheat and Prepare Baking Sheet
As your dough chills, preheat your oven to 350°F. This ensures your cookies go into a hot oven, helping them rise perfectly. Meanwhile, line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup. I love how simple prepping makes my post-baking tasks so much quicker. Now, you’re all set for the fun part—shaping those cookies!
Step 7: Shape the Cookies
Once the dough is ready, scoop out about 1 ½ tablespoons of dough and roll it into a ball between your hands. These little nuggets of joy then get a delightful coat of sanding sugar. It gives each cookie sparkle! Place them on your prepared baking sheet, spacing them about 2 inches apart. This allows for puffing without crowding. I always find myself counting; it turns into a joyful little game!
Step 8: Bake Cookies
Pop the baking sheets in your preheated oven and bake for about 8 to 10 minutes. Watch closely as these cookies turn beautiful golden brown edges while staying soft in the middle. Once baked, let them rest on the baking sheet for about 2 minutes before moving on to the next step. This resting period helps them maintain their chewy texture, the holy grail of cookie perfection!
Step 9: Add the Hershey’s Kisses
While the cookies are still warm, press an unwrapped Hershey’s Kiss right into the center of each cookie. The warmth will slightly melt the kiss, bringing additional sweetness and a delightful gooeyness. Trust me, this topping makes these cookies extra special. You may want to taste one at this stage—who could resist that sweet temptation?
Step 10: Cooling Process
After pressing the Kisses into the cookies, let them cool on the baking sheet for an additional 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step is crucial to ensure they firm up perfectly. Don’t rush this; the cooling time does wonders to enhance their taste and texture. Plus, the delicious aroma will fill your kitchen, feeding your anticipation!
Tips for Success
- Chill the dough thoroughly to prevent spreading during baking.
- For a fun twist, try using flavored Kisses like caramel or mint.
- Use cookie scoop for uniform sizes to ensure even baking.
- Keep an eye on the cookies; they should be golden but still soft in the middle.
- Store in an airtight container to maintain freshness for up to a week.
Equipment Needed
- Baking sheets: If you don’t have these, any flat oven-safe tray will do.
- Parchment paper: Aluminum foil can be a good substitute in a pinch.
- Mixing bowls: Any size will work, but a large bowl is best for creaming.
- Stand or hand mixer: A whisk can work too, although it takes more effort.
- Cookie scoop: Use a tablespoon if you don’t have one—just eyeball it!
Variations
- For a fun twist, try using chocolate chips instead of Hershey’s Kisses for a gooey center.
- Swap in dark chocolate Kisses for a richer chocolate flavor that pairs beautifully with the spices.
- Consider adding chopped nuts like pecans or walnuts for a delightful crunch.
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Add a dash of cayenne pepper to the dough for a surprising spicy kick!
Serving Suggestions
- Pair these Gingerbread Kiss Cookies with a warm cup of spiced chai or hot cocoa for a cozy treat.
- Serve them at holiday gatherings alongside festive fruit platters or cheese boards for a delightful mix.
- For presentation, stack the cookies on a decorative plate and dust with powdered sugar for a snowy effect.
- Wrap a few cookies in holiday-themed bags as thoughtful gifts or party favors.
FAQs about Gingerbread Kiss Cookies
Creating these delicious Gingerbread Kiss Cookies might spark some questions. Here are a few frequently asked ones that can help you on your baking journey.
Can I use different types of chocolate kisses?
Absolutely! While the classic Hershey’s Kisses are delightful, feel free to mix it up with flavored kisses like caramel, almond, or mint for a unique twist!
How should I store my cookies?
For the best freshness, store your Gingerbread Kiss Cookies in an airtight container at room temperature. They should stay delightful for up to a week. You can also freeze them for longer storage.
What can I do if my dough is too sticky?
Should you find your dough a bit too sticky, it’s okay to add a touch more flour, a tablespoon at a time. Just be careful not to overwork the dough—patience is key in cookie making!
Can I prepare the dough in advance?
Yes! You can prepare the dough ahead of time. Just wrap it tightly in plastic wrap and refrigerate it for up to 3 days, or freeze it for longer. When you’re ready to bake, just thaw and proceed.
How do I know when the cookies are done baking?
Your Gingerbread Kiss Cookies are done when the edges are slightly golden brown, while the centers remain soft and puffy. They’ll firm up as they cool, ensuring a perfectly chewy cookie!
Final Thoughts
Baking Gingerbread Kiss Cookies is more than just following a recipe; it’s about creating memorable moments in the kitchen with loved ones. The joy of unwrapping each Hershey’s Kiss and placing it atop a warm cookie makes every bite feel like a celebration. These delightful cookies are bound to fill your home with laughter and the delicious scent of gingerbread spices. Watching family and friends enjoy these treats creates a sense of togetherness, making the holiday season all the more special. Let’s cherish those kitchen conversations while whipping up sweetness, one cookie at a time!
Print
Gingerbread Kiss Cookies
- Total Time: 40 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delicious gingerbread cookies topped with Hershey’s Kisses, perfect for the holiday season.
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
- Whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and allspice in a medium bowl and set aside.
- Using a stand or hand mixer, cream the softened butter on medium-high speed for 30 seconds to 1 minute. Add the brown sugar and continue mixing for another minute.
- Add 1/2 cup molasses, egg, and vanilla extract to the creamed mixture and mix until fully incorporated.
- Add the dry ingredient mixture to the wet ingredients and mix just until combined without overworking the dough.
- Cover the dough and refrigerate for 30 minutes to firm up.
- Just before removing the dough from the refrigerator, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Use a 1 1/2 tablespoon cookie scoop to portion the dough, roll each portion into a ball, and coat each ball with sanding sugar.
- Place the sugar-coated dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 8 to 10 minutes.
- Remove from the oven and allow the cookies to rest on the baking sheet for 2 minutes.
- Press an unwrapped Hershey’s Kiss in the center of each cookie while still warm. Allow cookies to cool for an additional 5 minutes.
- Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Ensure to refrigerate the dough to prevent spreading.
- Cookies can be stored in an airtight container for up to a week.
- You can use a mix of chocolate kisses and other flavors for variety.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
