Description
Soft, spiced Gingerbread Kiss Cookies topped with chocolate Hugs—perfect holiday cookies with cozy flavors and festive appeal.
Ingredients
Scale
- 3 cups all-purpose flour
- 2¼ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¾ cup salted sweet cream butter, softened
- ¾ cup light brown sugar, packed
- ½ cup molasses
- 2 tablespoons molasses
- 1 large egg
- 1½ teaspoons vanilla extract
- 30 Hershey’s Hugs kisses, unwrapped
- Sanding sugar, for rolling dough balls
Instructions
- Mix Dry Ingredients
In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, nutmeg, and allspice. Set aside. - Cream Butter and Sugar
In a large bowl, beat softened butter and light brown sugar until fluffy and pale. - Add Wet Ingredients
Mix in the egg, vanilla extract, and both quantities of molasses until smooth. - Incorporate Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing until a soft dough forms. - Chill the Dough
Cover and refrigerate for 30–45 minutes to firm the dough for easier rolling. - Shape the Cookies
Roll dough into 1-inch balls. Coat each ball thoroughly in sanding sugar. - Bake
Bake at 350°F (175°C) for 8–10 minutes until edges are just set. - Add the Chocolate Kiss
Immediately press a Hershey’s Hug into the center of each warm cookie. - Cool Completely
Allow cookies to cool fully so the chocolate sets properly.
Notes
If cookies crack too deeply when pressing the kiss, bake 1 minute less.
Use fresh spices for the best flavor.
Chill dough longer if baking in a warm kitchen.
If kisses melt too much, freeze them beforehand.