The Warmth of Homemade Gingerbread Kiss Cookies
There is a specific kind of magic that happens when the sharp, cozy scent of ginger and molasses fills a house. It is the aroma of the holiday season, promising a treat that is both spicy and sweet, and perfectly balanced.
These cookies are a whimsical twist on a classic tradition. They take the robust, earthy flavors of a soft gingerbread man and pair them with the creamy, melting sweetness of a chocolate kiss, creating a bite that feels like a festive celebration.
This recipe matters because it brings a touch of elegance to your cookie tray with very little effort. It is a kid-friendly, heart-warming bake that is just as perfect for a neighborhood cookie swap as it is for a quiet evening by the fireplace with a glass of cold milk.
Ingredients
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1/2 cup Unsalted butter (Softened to room temperature)
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1/2 cup Brown sugar (Packed for extra moisture)
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1/2 cup Molasses (Dark or unsulphured, avoid blackstrap)
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1 large Egg (Room temperature)
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2 1/2 cups All-purpose flour
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1 teaspoon Baking soda
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2 teaspoons Ground ginger
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1 teaspoon Ground cinnamon
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1/4 teaspoon Ground cloves
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1/2 cup Granulated sugar (For rolling)
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36 Milk chocolate kisses (Unwrapped)
Instructions
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Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone mats.
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In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
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Beat in the molasses and the egg until fully combined and smooth.
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In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves.
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Gradually add the dry ingredients to the wet mixture, stirring until a soft, thick dough forms.
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Scoop about one tablespoon of dough at a time and roll it into a 1-inch ball using your palms.
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Roll each ball in the bowl of granulated sugar until evenly coated and place them 2 inches apart on the baking sheets.
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Bake for 8 to 10 minutes until the edges are set but the centers still look slightly soft.
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Immediately upon removing from the oven, press a chocolate kiss firmly into the center of each warm cookie.
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Allow the cookies to sit on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Why This Recipe Works
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The molasses and brown sugar duo ensures the cookie remains soft and chewy for days rather than becoming hard or brittle.
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Rolling the dough in granulated sugar before baking creates a beautiful “crackle” effect and a subtle crunch that contrasts with the soft center.
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Pressing the chocolate into the cookie while it is hot allows the base of the kiss to melt slightly, “locking” it into place as it cools.
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The blend of ginger, cinnamon, and cloves provides a sophisticated spice profile that cuts through the richness of the milk chocolate.
Tips for Best Results
Chill the dough for 30 minutes if your kitchen is warm. This prevents the cookies from spreading too much in the oven and helps them maintain a nice, puffy shape to hold the chocolate.
Unwrap all of your chocolate kisses before the cookies come out of the oven. You need to work quickly while the cookies are still soft and hot to ensure the kiss sticks properly.
Don’t overbake. Gingerbread cookies can go from soft to dry very quickly. Pull them out when the surface shows small cracks but the cookie still feels slightly tender to the touch.
Variations & Substitutions
For a “Gingerbread Latte” flavor, add a teaspoon of instant espresso powder to the dry ingredients. The coffee notes pair beautifully with the dark molasses and chocolate.
If you prefer a different chocolate profile, swap the milk chocolate kisses for white chocolate or striped peppermint kisses for a more colorful, festive look.
To make these even more decorative, add a tiny pinch of sea salt or gold sprinkles on top of the chocolate kiss immediately after pressing it into the cookie.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can store the dough in the refrigerator for up to three days. Just let it sit at room temperature for 15 minutes before rolling so it is easier to handle.
How do I prevent the chocolate from melting completely?
The kiss will soften, but it should hold its shape. To help it set faster, you can place the baking sheet in the refrigerator for 10 minutes once the cookies have cooled slightly.
Why did my cookies spread so much?
This usually happens if the butter was too melted or the dough was too warm. Chilling the dough before rolling usually fixes this issue.
Can I freeze these cookies?
Gingerbread kiss cookies freeze well for up to two months. Store them in a single layer or with parchment paper between layers to keep the chocolate tips intact.
There is a timeless joy in the pairing of spice and chocolate, a combination that feels both old-fashioned and perfectly modern. These Gingerbread Kiss Cookies are a reminder that the best holiday memories are often made in the simplest moments. We hope they bring a little extra sparkle and sweetness to your home this season.
