Gingerbread Kiss Cookies are the kind of festive, nostalgic holiday treat that fill your home with warm spice and cozy cheer from the moment you pull them from the oven. Each cookie is soft, chewy, perfectly spiced with ginger, cinnamon, and molasses, and crowned with a sweet chocolate kiss that melts ever so slightly into the warm cookie.
They’re adorable, irresistible, and incredibly easy to make—ideal for cookie exchanges, Christmas dessert platters, edible gifting, or just snacking with a mug of cocoa during a winter movie night. The blend of dark molasses richness and warm holiday spices creates a gingerbread flavor that tastes like pure Christmas joy. These cookies are fun, festive, and guaranteed to become a beloved holiday tradition.
Equipment You Will Need
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients List
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses
- 1 tsp vanilla extract
- ½ cup extra sugar for rolling
- 36–40 chocolate kisses, unwrapped
Step-by-Step Instructions
Begin by whisking together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a mixing bowl. This allows the spices to distribute evenly through the dough, giving every cookie warm, aromatic flavor. In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg, molasses, and vanilla extract, beating until the mixture becomes smooth and richly caramel-colored. Gradually add the dry ingredients, mixing just until the dough comes together into a soft, fragrant ball.
Chill the dough for at least 30 minutes to help make it easier to roll. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll them gently into balls, and coat each one in granulated sugar.
This sugar coating gives the cookies their classic crackled sparkle and crisp edges. Arrange the coated cookie dough balls on the prepared baking sheets, leaving space for spreading.
Bake the cookies for 8–10 minutes, or until they appear crackled on top but still soft in the center. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each one, applying gentle pressure so the warm cookie molds around the base of the kiss.
Transfer the cookies to a cooling rack and let them cool fully—this helps the chocolate kiss re-solidify while keeping that deliciously glossy appearance. Serve once set, and enjoy the perfect balance of spiced cookie and sweet chocolate.
Expert Tips for Success
Chilling the dough is essential—it helps prevent spreading and ensures the cookies bake up thick, soft, and beautiful. Use fresh, soft molasses for the richest gingerbread flavor; old or crystallized molasses can change the texture.
Cream the butter and sugar thoroughly to incorporate air and give your cookie dough the right lightness. When adding flour, don’t overmix; doing so can make the cookies dense instead of tender.
Roll the dough evenly so your cookies bake at the same rate. If the dough feels sticky, dust your hands lightly with flour. Always press the chocolate kiss into the cookies while they’re warm, but avoid waiting too long—pressing into cooled cookies can cause cracking.
If the kisses soften too much from the warm cookies, place the trays in the refrigerator briefly to help them set.
Adjust spices to your preference by adding more ginger for a bolder kick or more cinnamon for warmth. If your oven runs hot, check the cookies early to avoid overbaking—soft interiors are key to perfect gingerbread texture.
Using parchment prevents sticking and improves browning evenly. These small details make each batch turn out bakery-beautiful.
Variations and Substitutions
Use white chocolate or caramel-filled kisses for a sweeter twist. Dark chocolate kisses give a deeper flavor that balances beautifully with molasses. For a frosted version, skip the kiss and ice with cream cheese frosting.
Create chocolate-gingerbread cookies by adding mini chocolate chips to the dough. A maple version can be made by adding a splash of maple extract or drizzling maple glaze over cooled cookies.
For extra spice lovers, use chai spice or pumpkin spice instead of the classic gingerbread blend. Add finely chopped crystallized ginger for chewy bursts of spicy sweetness.
Substitute brown sugar for part of the granulated sugar to create a richer, caramel-like cookie dough. Gluten-free flour blends work well too—just add a touch more molasses if dough feels dry.
Roll the cookie dough in cinnamon sugar or coarse sparkling sugar for extra holiday sparkle. Try stuffing the center with mini marshmallows before baking for a s’mores-like twist. These cookies are endlessly customizable and adapt beautifully to holiday flavor themes.
Serving Suggestions and Pairings
Serve with hot cocoa, chai lattes, peppermint coffee, or spiced apple cider for the ultimate holiday pairing.
Add them to Christmas cookie platters with sugar cookies, peanut butter blossoms, snickerdoodles, and fudge for a festive variety. They look stunning packaged in treat bags or cookie tins for holiday gifting.
Pair with vanilla ice cream for a warm-spiced-and-cold-cream combo. Serve alongside fruit, chocolate pretzels, and peppermint bark on dessert boards. Display on tiered trays or holiday platters for parties and cookie swaps. They’re also perfect for Santa’s cookie plate on Christmas Eve.
For after-dinner treats, serve with espresso, mulled wine, or Irish coffee. Their charming shape and warm gingerbread aroma make them ideal for brunch tables or winter gatherings. Whether shared or savored alone, these cookies brighten any moment.
Storage, Freezing, and Reheating
Store cooled cookies in an airtight container at room temperature for up to one week. Keep layered with parchment to prevent the chocolate kiss tops from smudging. If your home is warm, refrigerate to help keep the chocolate firm.
To maintain soft texture, place a slice of bread or a marshmallow in the container with the cookies—it keeps them moist without altering flavor.
To freeze baked cookies, arrange them on a baking sheet and freeze until solid, then transfer to freezer bags for up to two months. Thaw at room temperature before serving.
Freeze unbaked cookie dough balls (without rolling in sugar) for up to three months. Roll in sugar right before baking and bake straight from frozen, adding one to two extra minutes.
Avoid reheating cookies once the kiss is added—the chocolate can melt out of shape. If cookies feel dry, a very brief 5-second microwave burst softens them slightly. Proper storage keeps your gingerbread kiss cookies fresh, soft, and delicious for days.
Frequently Asked Questions
Can I use dark molasses?
Yes, but it will create a stronger, more robust flavor.
Can I make them without a chocolate kiss?
Absolutely—decorate with icing, sprinkles, or chocolate drizzle instead.
Can I freeze the dough?
Yes, roll into balls and freeze before baking.
Why are my cookies spreading too much?
The dough may need more chilling time or slightly more flour.
Can kids help make these?
Yes—rolling the dough in sugar and adding the kisses are perfect kid-friendly steps.
