There is nothing cozier than the warm, spicy aroma of fresh gingerbread wafting through your kitchen, especially during the holidays. These Soft Gingerbread Kiss Cookies combine the classic flavors of ginger and cinnamon with a delightful sugar coating and a luscious chocolate kiss on top, offering a perfect blend of sweet and spice in every bite.
Ready in under 30 minutes, these cookies boast a tender texture that melts in your mouth. Whether you are baking for a festive gathering or simply craving a comforting treat, these lightly spiced cookies will quickly become a favorite.
- Soft, chewy texture that contrasts beautifully with the crisp sugar coating.
- Balanced warm spices like ginger and cinnamon bring festive flavors to life.
- Simple ingredients and quick preparation make it a perfect last-minute holiday bake.
- The chocolate Hershey’s Kiss adds a single burst of creamy sweetness on top of every cookie.
Ingredients
- All-purpose flour (2 cups, 240g): Provides structure and a tender bite essential for cookies that hold their shape while staying soft.
- Ground ginger (1½ teaspoons): Adds bright, warm, and zesty spice that characterizes classic gingerbread flavor.
- Ground cinnamon (1 teaspoon): Offers a sweet, woody note that deeply complements the ginger in the dough.
- Baking soda (½ teaspoon): Helps the cookies rise lightly and creates a finer crumb texture.
- Salt (¼ teaspoon): Balances sweetness and intensifies the aromatic spices in the dough.
- Unsalted butter, softened (½ cup, 113g): Creates richness and enhances the dough’s softness and flavor.
- Brown sugar, packed (½ cup, 100g): Adds moisture and a slight caramel undertone that deepens the cookie’s taste.
- Unsulphured molasses (¼ cup, 60g): Brings deep, earthy sweetness and true gingerbread authenticity.
- Large egg (1): Binds ingredients together while contributing to the cookie’s soft structure.
- Pure vanilla extract (½ teaspoon): Lifts and rounds out the spices with a subtle, fragrant sweetness.
- Granulated sugar (½ cup, 100g): Used for rolling to give the cookies a gently crunchy, sparkly coating.
- Hershey’s Kisses chocolates (38, unwrapped): Placed warm on top, they melt slightly and offer a creamy chocolate finish.
Instructions
- Preheat and Prepare Baking Sheets
Set your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking.
- Mix Dry Ingredients
In a small bowl, whisk together flour, ground ginger, cinnamon, baking soda, and salt. This evenly distributes the spices and leavening for consistent cookie texture and flavor.
- Cream Butter and Brown Sugar
Beat softened butter with brown sugar using a stand or hand mixer until pale and fluffy. This aerates the mixture, contributing to a light, tender cookie.
- Add Molasses, Egg, and Vanilla
Pour in molasses, crack in the egg, and add vanilla extract. Mix just until combined to maintain a soft dough and intensify flavor while ensuring even moisture.
- Incorporate Dry Ingredients
Add all dry ingredients to the wet mixture at once. Mix on low speed until dough forms, ensuring a soft but not sticky consistency perfect for shaping.
- Shape and Coat Cookies
Use a 1-tablespoon cookie scoop to portion dough evenly. Roll each ball in granulated sugar for a sparkling, crisp outer layer that contrasts the soft interior.
- Bake and Add Chocolate Kiss
Bake cookies for 8 minutes until set but still soft. Immediately press a Hershey’s Kiss into each warm cookie to gently melt the chocolate, creating a gooey center.
- Cool Completely
Transfer cookies to a wire rack and let cool fully. This helps the cookies set with perfect texture and prevents the chocolate from sliding off when handled.
- Weighing ingredients ensures consistent cookie results, especially the flour and sugars.
- If using salted butter, omit the added salt in the dry mix to avoid over-seasoning.
- Adjust baking times depending on cookie size: smaller cookies bake faster, larger need more time.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Storage Tips
Store these gingerbread cookies in an airtight container at room temperature to keep them soft for up to five days. For longer storage, freeze cookie dough balls before baking or freeze fully baked cookies for up to three months.
Serving Suggestions
Serve these soft gingerbread kiss cookies with a hot cup of chai tea, coffee, or warm milk for a cozy snack. They also make a beautiful addition to holiday cookie platters and gift boxes for friends and family.
- Ensure butter is softened to room temperature for easy creaming and better dough texture.
- Don’t overmix once the flour is added to keep cookies tender and avoid toughness.
- Press the chocolate kisses gently into warm cookies to prevent cracking and ensure gooey melting.
- Rolling the dough balls in sugar adds a subtle crunch and an attractive glimmer to the finished cookies.
FAQs
- Can I use dark molasses instead of unsulphured molasses?
Yes, dark molasses will add a richer, slightly more bitter flavor which complements the spices well, but may alter the sweetness slightly.
- What’s the best way to soften butter?
Leave butter out at room temperature for about an hour until it yields to gentle pressure but is not greasy or melted.
- Can I substitute the Hershey's Kisses for another chocolate?
Absolutely! Small chocolate pieces, chocolate chips, or even peppermint candies work well for topping these cookies.
- How can I make these cookies vegan?
Substitute the egg with a flaxseed or chia egg and use vegan butter alternatives, but results may vary slightly in texture.
- Can I prepare the dough in advance?
Yes, dough can be refrigerated for 24 hours. Let it warm slightly before scooping for easier handling.
- Why do some cookies spread more than others?
Correct butter temperature and accurate flour measurement help control spreading to maintain soft, thick cookies.
- Can I make these gluten-free?
Using a gluten-free all-purpose flour blend designed for baking can work, but texture and rise may differ from the original recipe.
Soft Gingerbread Kiss Cookies
Equipment
- 1 stand mixer or hand mixer
- 1 baking sheets
- 1 parchment paper or silicone baking mats
- 1 1-tablespoon cookie scoop
- 1 small mixing bowl
- 1 whisk
- 1 wire cooling rack
Ingredients
- 2 cups all-purpose flour 240g
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (113g)
- ½ cup packed brown sugar 100g
- ¼ cup unsulphured molasses 60g
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ cup granulated sugar for coating 100g
- 38 Hershey's Kisses chocolates unwrapped
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together flour, ginger, cinnamon, baking soda, and salt; set aside.
- Cream butter and brown sugar in a mixer until pale and fluffy.
- Add molasses, egg, and vanilla extract; mix until combined, scraping bowl sides as needed.
- Gradually add flour mixture and mix on low speed until soft dough forms.
- Scoop dough with a 1-tablespoon scoop, roll into balls, then coat each in granulated sugar.
- Place sugar-coated balls spaced apart on baking sheets.
- Bake for 8 minutes until edges are set.
- Immediately press a Hershey's Kiss into the center of each warm cookie.
- Transfer cookies to wire rack and cool completely before serving.
Notes
- Weighing ingredients improves accuracy over cups.
- Use unsalted butter; omit salt if using salted butter.
- Store cookies in an airtight container up to 5 days at room temperature.
- Adjust baking time if changing cookie scoop size.
