This recipe for Gingerbread Kiss Cookies has been the centerpiece of my holiday baking for years. I first developed the dough on a blustery November afternoon when I wanted something faster than a full cookie-decorating marathon yet still full of Christmas spirit. The combination of warm spices, rich molasses, and a crisp sugar exterior creates a satisfying contrast with the soft interior. Topping each warm cookie with a chocolate-striped Hershey's Kiss became our family's ritual. We would all gather around the counter and press the candy into the cookies while they were still warm, watching the chocolate soften just slightly and become part of the cookie's texture.

These cookies are special because they balance spice and sweet in a way that appeals to both kids and adults. The dough is forgiving, so it is great for bakers who want consistent results without fuss. I often bring a batch to holiday potlucks and have had friends ask for the recipe multiple years in a row. The sanding sugar gives each cookie a festive sparkle and slight crunch, while the Kiss provides a nostalgic finish. If you time it right, the candy will sit slightly melted within the cookie, creating a melt-in-your-mouth center that is one of my favorite holiday memories.

Ingredients

• Unsalted sweet cream butter, 3/4 cup: Use a high quality butter like Land O Lakes or Kerrygold for the best flavor. Soften at room temperature until you can press it with your finger leaving a slight indentation but not melted. This contributes richness and a tender crumb.
• Packed light brown sugar, 3/4 cup: Light brown sugar adds moisture and a toffee-like note. Pack it into the cup to get an accurate measure. Dark brown will make the cookies richer and more molasses-forward.
• Molasses, 1/2 cup: Stick with unsulphured molasses such as Grandma's for a clean, robust flavor. Molasses is essential for the deep gingerbread color and chewy texture.
• Large egg, 1: Use a fresh large egg at room temperature to help the dough emulsify for a consistent texture.
• All-purpose flour, 3 cups: Spoon and level the flour for accurate measuring. This creates the structure for the cookies while keeping them tender when combined with the butter and sugar.
• Ground ginger, 2 teaspoons: The star spice. Choose ground ginger that smells bright and fresh rather than dusty to ensure lively flavor.
• Cinnamon, 1 teaspoon: Adds warmth and rounds out the ginger’s spice. Saigon or Ceylon cinnamon will be slightly sweeter.
• Ground nutmeg, 1/2 teaspoon and allspice, 1/2 teaspoon: These grounding spices add complexity. Freshly grated nutmeg is best when available.
• Kosher salt, 1/2 teaspoon: Enhances the spices and balances the sweetness. Use Diamond Crystal or adjust if using a different brand.
• Baking soda, 1 teaspoon: Provides gentle lift and helps create the classic cracked top.
• Pure vanilla extract, 1 teaspoon: Adds depth to the dough. Use a real extract rather than imitation for the best aroma.
• White sanding sugar, 1 container: Coats the cookie balls and creates a sparkly, slightly crunchy exterior. Use coarse sanding sugar rather than fine granulated sugar for the best effect.
• Chocolate striped Hershey's Kisses, 1 bag: Place one into each cookie after cooling slightly to create the iconic center. Different Hershey varieties will alter the final flavor slightly.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and promote even baking. Use middle oven racks if baking two sheets at once to ensure even heat. While the oven warms, measure ingredients precisely for consistent results. Mix dry spices and flour: In a large bowl whisk together the 3 cups of all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt until evenly distributed. This prevents pockets of leavener or spice in the finished cookies. Cream butter and sugar: In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 3/4 cup softened unsalted butter and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl down once to ensure even creaming. Proper creaming incorporates air for a lighter texture. Add wet ingredients: Mix in 1/2 cup molasses, 1 large egg, and 1 teaspoon pure vanilla extract until fully incorporated. Stop and scrape the bowl; the mixture should be smooth and glossy. The molasses is the primary flavor driver so mix thoroughly for even distribution. Combine dry and wet: Add the dry ingredients to the wet in batches, mixing on low until just combined and a soft dough forms. Avoid over mixing which will develop gluten and toughen the cookies. The dough should be slightly tacky but easy to shape into balls. Roll in sanding sugar: Pour the white sanding sugar into a shallow bowl. Scoop tablespoon-sized portions of dough and roll them into smooth balls, then roll each ball generously in the sanding sugar so they are well coated. The sugar helps create the crackled, festive look as they bake. Bake: Place the dough balls spaced about 2 inches apart on the prepared baking sheets and bake for 8 to 10 minutes, rotating the pans halfway through if needed for even browning. Look for set edges and slightly soft centers; they will firm as they cool. Slightly underbaking yields a chewier center which I prefer. Add Hershey's Kiss and cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 2 to 3 minutes. Press a chocolate striped Hershey's Kiss gently into the center of each warm cookie. Transfer cookies to a cooling rack and let cool completely so the chocolate sets and the cookie finishes firming up.

Storage Tips

To store at room temperature place cooled cookies in an airtight container layered with parchment paper to prevent sticking. They keep well for up to five days at room temperature. For longer storage freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature and if you prefer a freshly-baked texture warm in a 300 degrees Fahrenheit oven for 3 to 5 minutes. Cookie dough can be refrigerated for up to 48 hours before baking and frozen for up to three months. When baking from frozen, add 1 to 2 minutes to the baking time.

Ingredient Substitutions

If you do not have molasses you can substitute 1/3 cup plus 1 tablespoon of dark corn syrup mixed with 2 teaspoons of brown sugar for a similar texture though the flavor will be less robust. If you prefer a dairy-free version use a plant-based butter and choose dairy-free chocolate kisses. To reduce sweetness slightly use a mix of 1/2 cup brown sugar and 1/4 cup granulated sugar but expect a crisper edge. For a nutty depth add 1/2 cup finely chopped toasted pecans into the dough. Keep the same ratios when swapping spices, but reduce gingery heat by adjusting ground ginger to 1 teaspoon if serving children.

Serving Suggestions

Serve these cookies on a holiday platter with a dusting of powdered sugar for extra visual appeal. They pair beautifully with hot cocoa, mulled cider, or strong black coffee. For a dessert board include a variety of Hershey's Kiss flavors so guests can pick their favorite topping. Garnish with a sprig of fresh rosemary for an herbaceous contrast or arrange around small bowls of whipped cream for dipping. They work well as part of an after-dinner coffee spread or in decorative tins for gifting.

Seasonal Adaptations

In winter emphasize warming spices by adding a pinch of cloves or increasing nutmeg. For holiday variations swap the striped Kisses for peppermint or caramel-flavored chocolates to match the season. In late autumn add a teaspoon of orange zest to the dough for citrus brightness. For summer parties consider making a smaller cookie and using mint kisses for a lighter finish. These small changes make the cookie feel appropriate for different occasions without altering the core technique.

Meal Prep Tips

Make dough balls ahead of time and store them in a sealed container in the fridge for up to 48 hours so baking can be completed just before serving. Portion dough using a cookie scoop onto a parchment-lined tray and cover tightly for quick baking sessions. If preparing gifts, bake and cool cookies completely, then arrange them in airtight tins layered with parchment. Label tins with the bake date and any allergen info. For large batches rotate pans and cool trays between bakes to maintain consistent oven temperatures and avoid overbrowning.

These Gingerbread Kiss Cookies combine ease, nostalgia, and flavor. They are scalable for large gatherings and flexible enough for substitutions while still delivering consistent, festive results. I hope these cookies become a tradition at your home as they have at mine.