Gingerbread Kiss Cookies are the cure for that moment when you want a festive cookie that is simple, cute, and guaranteed to disappear from the plate. I first made these on a chilly December afternoon when I wanted something cozy but not complicated. The spiced cookie base hugs a chocolate kiss, and the combo is nothing short of holiday magic. If you have a mixer, a bowl, and about an hour, you can pull these off. I will walk you through everything so your cookies come out soft inside, a little crisp at the edges, and perfectly kiss crowned.
Why You Will Love This Recipe
There are a lot of holiday cookies out there, but these stand out for a few reasons. First, the texture. They are tender with a slight chew, and they hold their shape so you get that classic kiss-in-the-center look. Second, the spices are warm and balanced, not harsh or bitter. You taste ginger, cinnamon, and molasses without a heavy flavor. Third, they are incredibly easy. No chilling required if your kitchen is cool, and no fancy tools beyond a mixer and a couple of baking sheets. Finally, they are kid friendly to make and to eat. Kids can roll the dough balls in sugar and press the chocolate on top.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Gingerbread Kiss Cookies Recipes is a keeper: big on flavor with no weird tricks. Gingerbread Kiss Cookies are the cure for that moment when you want a festive cookie that is simple, cute, and guaranteed to disappear from the plate.…
If you love decorating days, bake a batch of these along with a tray of gingerbread Christmas tree cookies for a cute mix of simple and detailed treats. The contrast looks adorable on a platter.
“I made these for our neighborhood cocoa night, and two people asked for the recipe on the spot. The spice level was perfect and the kisses sat so nicely on top.”
Gingerbread Kiss Cookies are also forgiving. If your oven runs a little hot, the sugar coating helps keep moisture in. If your dough is slightly sticky, a 10 minute rest on the counter solves it. This recipe wants you to win.
Key Ingredients
Here is what I use and why it matters. I am adding quick notes so you can swap smartly if needed.
- All purpose flour 2 1/4 cups. Gives structure. Spoon and level for accuracy.
- Baking soda 1 teaspoon. Helps the cookies rise slightly and crack attractively.
- Fine salt 1/4 teaspoon. Makes all the flavors pop.
- Ground ginger 2 teaspoons. The star spice. Fresh jar equals better flavor.
- Cinnamon 1 teaspoon. Warms the cookie without overpowering.
- Ground cloves 1/4 teaspoon. Provides that classic gingerbread vibe in small but mighty amounts.
- Nutmeg 1/4 teaspoon. Optional, but it rounds things out.
- Unsalted butter 1/2 cup, softened. Room temp butter creams well and helps with tenderness.
- Brown sugar 3/4 cup, packed. Adds moisture and a caramel note that plays well with molasses.
- Molasses 1/3 cup. Use regular unsulphured molasses. Avoid blackstrap here because it can be too bitter.
- Egg 1 large, room temp. Binds and helps with structure.
- Vanilla extract 1 teaspoon. Supports all the spice flavors.
- Granulated sugar for rolling. That sugary crust sparkles and adds a tiny crunch.
- Chocolate kisses unwrapped. Classic milk chocolate is great. Dark or even white chocolate works too.
Optional but fun: add a light drizzle of icing after the cookies cool. If you want a frosting that sets firm, I love this buttercream frosting that hardens. You can pipe tiny zigzags and still keep the chocolate center the star.
All of these ingredients are easy to find, and you probably have most on hand. The biggest tip here is to use fresh spices. Old spices can make any gingerbread fall flat.
How To Make Gingerbread Kiss Cookies
Quick Prep
Set out your butter and egg so they come to room temperature. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap your chocolate kisses now so you are not scrambling later. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Step by Step
1. Cream the butter and brown sugar in a large bowl on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides once so everything gets incorporated.
2. Beat in the molasses, egg, and vanilla until smooth. The mixture may look slightly separated at first then it will come together.
3. Mix in the dry ingredients on low speed just until combined. The dough should be soft but not sticky. If sticky, let it rest 10 minutes.
4. Scoop the dough with a 1 tablespoon measure and roll into balls. Coat each ball in granulated sugar and set on the prepared baking sheet about 2 inches apart.
5. Bake for 8 to 10 minutes until the tops are set and lightly cracked. They should puff slightly and look dry on the surface, but still be soft when you press gently.
6. As soon as they come out, gently press a chocolate kiss into the center of each cookie. The cookie will crack in a pretty ring around the chocolate. Let them cool on the pan 5 minutes so the chocolate sets a bit, then transfer to a rack to cool completely.
For a festive cookie tray, add a batch of Christmas cutout cookies alongside your Gingerbread Kiss Cookies. The mix of shapes and textures looks so good together. If you are building a gingerbread theme, you might also enjoy these no bake gingerbread cheesecake cups. They are total crowd pleasers.
Decorating Ideas
Keep it simple with the sugar sparkle, or try rolling the dough balls in sanding sugar for extra shine. A light dust of powdered sugar right before serving looks snow kissed. Feeling creative Use tiny holly sprinkles around the chocolate or swap in dark chocolate kisses for a more grown up vibe. If your kids want more decorating time, bake a tray of gingerbread tree cookies and let them go to town with icing while your Gingerbread Kiss Cookies cool.
Top Tips
- Measure flour lightly. Too much flour makes dry cookies. Spoon it into the cup and level with a straight edge.
- Use room temperature butter and egg. This helps the dough come together smoothly.
- Do a test cookie. Bake one cookie first. If it spreads too much, chill the dough 15 minutes. If it stays too tall, flatten the dough balls slightly before baking.
- Press the kiss quickly but gently. The cookie needs to be hot so it grabs the chocolate, but do not mash it down hard or the chocolate can melt too much.
- Let them set. After pressing the kiss, leave the cookies on the sheet for 5 minutes. This keeps the chocolate from slumping when you move them.
- Swap spices smartly. If you are out of cloves, add a pinch more cinnamon and nutmeg. The flavor stays cozy and balanced.
One more note for success. If your kitchen is very warm, chill the unbaked dough balls for 10 minutes before rolling in sugar and baking. You will get prettier cracks and a better base to hold the kiss.
Storing Tips
These cookies keep well, which makes them ideal for gifting and shipping. Store them in an airtight container at room temperature for up to 5 days. If you stack them, place a sheet of parchment between layers to protect the chocolate tops.
To freeze unbaked dough, scoop and roll the balls, then freeze on a tray until firm. Transfer to a freezer bag and store for up to 2 months. Bake from frozen, adding 1 to 2 extra minutes, and press the chocolate on as usual. To freeze baked cookies, freeze in a single layer until solid, then bag with parchment between layers. Thaw at room temp still in the bag to avoid condensation.
For a cookie box, pair these with something buttery and simple like snowball cookies. The textures and flavors complement each other, and both travel well. If you are planning a big holiday bake, you might enjoy making a nostalgic batch of Chicago Public School butter cookies too.
Common Questions
Can I use dark chocolate kisses instead of milk chocolate
Yes. Dark chocolate tastes great with the warm spices. White chocolate works too, though it can soften more, so let the cookies set fully on the tray before moving.
Do I need to chill the dough
Not always. If your butter was soft and your kitchen is cool, you can bake right away. If the dough feels sticky or your cookies spread too much, chill 15 to 20 minutes.
My kisses melted or slumped. What happened
Usually that means the cookies were too hot or you moved them too soon. Press the kiss gently, then let the cookies rest on the hot sheet for 5 minutes.
Can I make the dough ahead of time
Yes. Wrap tightly and refrigerate up to 48 hours. Bring to room temp until scoopable, then roll and bake. The flavor actually deepens as the spices rest.
How do I keep the sugar coating from dissolving
Roll generously in sugar and avoid handling too much before baking. If your dough warmed up, chill the rolled balls briefly before they go into the oven.
Sweet and Cozy Wrap Up
There is a reason Gingerbread Kiss Cookies show up on my cookie platters year after year. They are simple to make, reliably delicious, and always look festive. With balanced spices, a soft bite, and that signature chocolate center, they have a way of making people smile. If you want more ideas to try, I also liked the approach in Gingerbread Kiss Cookies – Kitchen Fun With My 3 Sons and this playful take from Gingerbread Kiss Cookies – Fun Cookie Recipes. I hope you bake a batch soon and share them with someone who needs a little sparkle.
Gingerbread Kiss Cookies
Ingredients
Method
- Set out your butter and egg so they come to room temperature.
- Preheat your oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper.
- Unwrap your chocolate kisses.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Cream the butter and brown sugar in a large bowl on medium speed until light and fluffy, about 2 to 3 minutes.
- Beat in the molasses, egg, and vanilla until smooth.
- Mix in the dry ingredients on low speed just until combined. If the dough is sticky, let it rest for 10 minutes.
- Scoop the dough with a tablespoon measure and roll into balls. Coat each ball in granulated sugar.
- Set the dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 8 to 10 minutes until the tops are set and lightly cracked.
- As soon as they come out, gently press a chocolate kiss into the center of each cookie.
- Let them cool on the pan for 5 minutes, then transfer to a rack to cool completely.
