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Gingerbread Kiss Cookies

These festive Gingerbread Kiss Cookies feature a spiced cookie base hugging a chocolate kiss, perfect for holiday gatherings and sure to disappear from the plate.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups All-purpose flour Gives structure. Spoon and level for accuracy.
  • 1 teaspoon Baking soda Helps the cookies rise slightly and crack attractively.
  • 1/4 teaspoon Fine salt Makes all the flavors pop.
  • 2 teaspoons Ground ginger The star spice. Fresh jar equals better flavor.
  • 1 teaspoon Cinnamon Warms the cookie without overpowering.
  • 1/4 teaspoon Ground cloves Provides that classic gingerbread vibe in small but mighty amounts.
  • 1/4 teaspoon Nutmeg Optional, but it rounds things out.
Wet Ingredients
  • 1/2 cup Unsalted butter, softened Room temp butter creams well and helps with tenderness.
  • 3/4 cup Brown sugar, packed Adds moisture and a caramel note that plays well with molasses.
  • 1/3 cup Molasses Use regular unsulphured molasses; avoid blackstrap.
  • 1 large Egg, room temp Binds and helps with structure.
  • 1 teaspoon Vanilla extract Supports all the spice flavors.
For Rolling and Topping
  • to taste Granulated sugar For rolling.
  • 24 pieces Chocolate kisses, unwrapped Classic milk chocolate is great; dark or white chocolate works too.

Method
 

Preparation
  1. Set out your butter and egg so they come to room temperature.
  2. Preheat your oven to 350 degrees F (175 degrees C).
  3. Line two baking sheets with parchment paper.
  4. Unwrap your chocolate kisses.
  5. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Mixing and Shaping
  1. Cream the butter and brown sugar in a large bowl on medium speed until light and fluffy, about 2 to 3 minutes.
  2. Beat in the molasses, egg, and vanilla until smooth.
  3. Mix in the dry ingredients on low speed just until combined. If the dough is sticky, let it rest for 10 minutes.
  4. Scoop the dough with a tablespoon measure and roll into balls. Coat each ball in granulated sugar.
  5. Set the dough balls on the prepared baking sheet about 2 inches apart.
Baking
  1. Bake for 8 to 10 minutes until the tops are set and lightly cracked.
  2. As soon as they come out, gently press a chocolate kiss into the center of each cookie.
  3. Let them cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

For a festive touch, add a light drizzle of icing after cooling. These cookies keep well for gifting and can be stored in an airtight container for up to 5 days. To freeze the unbaked dough, scoop and roll the balls, then freeze until firm.