This batch of Gingerbread Kiss Cookies started as a warm experiment one December evening when I wanted a cookie that combined old-fashioned holiday spice with a playful chocolate kiss finish. I discovered the balance of molasses, warm spices, and a buttery base while testing recipes for a neighborhood cookie swap. The first batch was a hit: the edges set with a gentle crackle of sanding sugar while the centers stayed tender enough to press a warm Hugs kiss into, creating a glossy chocolate peak that melded with the gingerbread aroma. Ever since, these cookies have claimed a spot on our holiday platter and at weeknight tea parties. They’re a comfortable, nostalgic bite—ginger-forward, mildly sweet, and soft but with enough structure to hold a candy right in the middle.

I love how the dough comes together quickly and how the molasses gives the final cookie that deep, almost caramel-like note. The sanding sugar adds a festive sparkle and a slightly crisp exterior that contrasts with the cookie’s moist interior. I remember my youngest sneaking one off the cooling rack, cheeks rosy from the kitchen heat, and declaring it her new favorite. Those tiny moments convinced me this recipe was worth sharing: approachable for less experienced bakers, reliably crowd-pleasing, and easily doubled for large gatherings.

Ingredients

• All-purpose flour (3 cups): Use a reliable brand like King Arthur or Gold Medal; spoon and level each cup for accuracy. The flour gives structure but the rest of the recipe keeps the crumb tender.
• Ground ginger (21 teaspoons): Freshly ground or from a recently opened jar will give the best, bright ginger heat—donb4t confuse this with crystallized ginger, which is much sweeter.
• Ground cinnamon (1 teaspoon): Ceylon or standard cassia both work; cinnamon warms the profile and pairs wonderfully with the molasses.
• Baking soda (1 teaspoon): Acts as a gentle leavener to give the cookie a slightly lifted center without too much spread.
• Ground nutmeg (34 teaspoon) and ground allspice (1
  2 teaspoon): Small amounts add depth; freshly ground nutmeg from a whole nut is particularly aromatic.
• Salted sweet cream butter (3
  4 cup, softened): Use real butter for flavor—if using unsalted, add 1
  2 teaspoon salt.
• Light brown sugar (3
  4 cup, packed): Provides moisture and a hint of molasses; dark brown sugar can be substituted for a deeper flavor.
• Molasses (1
  2 cups + 2 tablespoons total): The recipe calls for a primary 1
  2 cups and an extra 2 tablespoons for brightness—use unsulphured molasses for the best taste.
• Large egg (1): Room temperature eggs emulsify better and create a smoother dough.
• Vanilla extract (1
  2 teaspoons): Pure vanilla enhances the spice notes; I keep Nielsen-Massey on hand for this.
• Hersheyb4s Hugs (30 unwrapped): Unwrap just before use so the foil doesnb4t impart flavor or trap condensation, and press into warm cookies for a glossy finish.
• Sanding sugar (for coating): Coarse sugar gives a festive sparkle and a slight crunch; regular granulated sugar will work in a pinch but wonb4t look as pretty.

Instructions

Combine dry ingredients: In a medium bowl, whisk together 3 cups all-purpose flour, 21 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 34 teaspoon ground nutmeg, and 1
2 teaspoon ground allspice until evenly distributed. Whisking aerates the mixture and breaks up any clumps of spice so the dough bakes uniformly. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat 3
4 cup softened salted butter on medium-high for 30 seconds to 1 minute until smooth. Add 3
4 cup packed light brown sugar and continue beating for about 1 minute until the mixture is fluffy and slightly lighter in color; this creates pockets of aeration that help the cookie rise gently. Add molasses, egg, and vanilla: Mix in 1
2 cups molasses plus an additional 2 tablespoons, then add 1 large egg and 1
2 teaspoons vanilla extract. Beat just until combined—overmixing once the egg is in can make the dough tough due to gluten development. Incorporate flour mixture: Add the dry ingredients to the wet in two additions, mixing on low speed and stopping as soon as you see no streaks of flour. The dough should be cohesive and slightly tacky but not overly sticky; if it feels too soft, chill briefly to firm up. Chill the dough: Cover the dough and refrigerate for 30 minutes. Chilling firms the fat so the cookies spread less and also gives the flavors a chance to meld, resulting in a more complex taste. Preheat and prepare pans: Preheat your oven to 350b0F (177b0C). Line baking sheets with parchment paper. About five minutes before removing the dough, set out a small bowl of sanding sugar for rolling. Portion the dough: Using a 1
2-tablespoon cookie scoop, portion the dough and roll into smooth balls between your palms. Roll each ball thoroughly in sanding sugar so itb4s evenly coated, then place them 2 inches apart on the prepared sheet—they will spread slightly. Bake: Bake for 8 to 10 minutes until the edges are set but centers remain soft. Look for a firmed rim and a slightly domed center; the cookies will continue to set as they cool. Press kisses and cool: Remove the sheet from the oven and let the cookies rest on the hot sheet for about 2 minutes. Press an unwrapped Hersheyb4s Hugs into the center of each cookie—this short press will create a glossy top as the candy gently melts. Allow cookies to cool an additional 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers in an airtight container to preserve the sanding sugar sheen and prevent sogginess. At room temperature, they remain tender and flavorful for about 3 days; refrigeration will keep them for up to a week but can slightly firm the texture—bring back to room temperature before serving. For longer storage, flash-freeze the baked cookies on a tray until solid, then transfer to freezer-safe containers for up to 3 months. Thaw on the rack, and if you want the Hersheyb4s Hugs to look freshly melted, warm cookies for 5 to 8 seconds in a microwave or 3 to 4 minutes in a 300b0F oven.

Ingredient Substitutions

If you need dairy-free cookies, substitute a vegan butter stick and choose a dairy-free chocolate candy to replace Hugs; expect a slightly different mouthfeel and milder richness. For egg-free versions, use a commercial egg replacer or 1
2 tablespoons ground flaxseed combined with 3 tablespoons water (let sit 5 minutes); the crumb will be slightly denser. To make them gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking blend that contains xanthan gum and add a tablespoon of additional liquid if the dough seems dry. Using dark brown sugar will intensify molasses notes, while switching to granulated sugar will lighten the flavor and reduce moisture.

Serving Suggestions

Serve these cookies with a steaming mug of spiced tea, hot chocolate, or eggnog for a classic holiday pairing. For gatherings, arrange them on a platter with sprigs of rosemary or edible holly-looking garnishes for visual contrast. They also pair nicely with a scoop of vanilla ice cream for a playful dessert, or crushed Hugs on top of a holiday sundae. If offering a variety, place them next to buttery shortbread and citrus cookies to balance strong spice with delicate sweetness.

Cultural Background

Gingerbread has deep roots in European holiday traditions, where molasses, treacle, and spices were used to create both hard and soft cookies. Over time, American bakers adapted these techniques, favoring softer, molasses-rich versions that are chewy and tender. The addition of a chocolate kiss is a modern, playful twist popularized in mid-20th-century cookie culture; it brings a contrast of textures and flavors that modern palates enjoy. These cookies blend that old-world spice tradition with contemporary confectionery charm.

Seasonal Adaptations

In winter, boost the spice with a pinch of clove or cardamom. For spring or autumn variations, reduce the ginger slightly and add a tablespoon of orange zest for brightness. For a festive summer twist, top with a small dollop of citrus curd and a white chocolate chip instead of a Hugs, though the classic Hugs finish is most emblematic of holiday baking.

Meal Prep Tips

Prepare the dough up to 48 hours in advance and keep it tightly wrapped in the refrigerator; chill longer for a firmer dough that spreads less. To freeze dough balls, roll and sugar-coat them, then freeze on a baking sheet and transfer to a bag; bake from frozen, adding 1 to 2 minutes to the baking time. Label batches with baking time and temperature so reheating or baking later is foolproof. Use small, airtight containers for portioning if youb4re gifting the cookies.

These Gingerbread Kiss Cookies are a comforting blend of spice and chocolate with a simple technique that yields impressive results. Whether for a holiday swap, a family tea, or a cozy night in, theyb4re reliably delicious and easy to make your own. Happy baking—and may your kitchen be warm and full of delicious aromas.