Description
These Gingerbread Kiss Cookies are perfect for the holiday season, combining classic warm spices with a rich molasses flavor and topped with a sweet Hershey’s Hugs kiss. Soft and chewy with a lightly crisp edge, these festive cookies are coated with sanding sugar for a sparkling finish.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Topping
- 30 Hershey’s Hugs kisses, unwrapped
- Sanding sugar, for coating the cookie dough balls
Instructions
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, ground nutmeg, and ground allspice. Set aside to use later.
- Cream Butter: Using a stand mixer or a handheld mixer in a large bowl, beat the softened butter on medium-high speed for 30 seconds to 1 minute until creamy.
- Add Sugar: Add the light brown sugar and continue mixing on medium-high speed for an additional minute until well combined and fluffy.
- Incorporate Molasses, Egg, and Vanilla: Add both amounts of molasses (½ cup and 2 tablespoons), the egg, and vanilla extract. Mix just until everything is well incorporated.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to form the cookie dough.
- Chill Dough: Cover the dough and refrigerate for 30 minutes. This helps the dough firm up for easier handling and better texture.
- Preheat Oven: Just before removing the dough from the refrigerator, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Scoop and Shape Dough: Using a 1½-tablespoon cookie scoop, portion out the dough and roll each scoop into a ball.
- Coat Dough Balls: Roll each dough ball in sanding sugar to coat, then place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until they are set but still soft in the center.
- Rest Cookies: Remove the cookies from the oven and allow them to rest on the cookie sheet for about 2 minutes to firm up slightly.
- Press Kisses into Cookies: Gently press an unwrapped Hershey’s Hugs kiss into the center of each cookie while still warm. Let the cookies cool for an additional 5 minutes to allow the kisses to set.
- Cool Completely: Transfer the cookies to a wire cooling rack to cool completely before serving or storing.
Notes
- If you prefer a less sweet cookie, reduce the sanding sugar coating or omit it entirely.
- Molasses is key for the authentic gingerbread flavor; use unsulfured molasses for the best taste.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Sanding sugar adds a lovely sparkle; you can use regular granulated sugar if sanding sugar is unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gingerbread cookies, Christmas cookies, holiday baking, Hershey's Hugs, molasses cookies, spiced cookies
