What makes Gingerbread Kiss Cookies soft and chewy?
Soft, chewy Gingerbread Kiss Cookies start with the right fat-to-flour ratio and enough moisture from brown sugar and molasses. Molasses acts as both flavor and humectant, drawing in a bit of atmospheric moisture so the cookies stay tender longer. Creaming the butter just until fluffy (not overly aerated) helps avoid cakey results, while a short chill firms the dough so it spreads slowly and maintains that chewy center. Pulling the cookies from the oven when the edges are barely set prevents overbaking. As they cool, residual heat finishes the middles. Finally, the warm Hug in the center adds extra softness.
Which molasses should I use—and can I substitute?
For classic gingerbread flavor, use unsulphured molasses (regular/dark). It brings deep toffee notes without the bitterness of blackstrap. If you only have mild or “original” molasses, the flavor will be lighter but still delicious. Avoid blackstrap here—it’s too bitter and not sweet enough for these Gingerbread Kiss Cookies. If you must substitute, mix equal parts maple syrup and dark brown sugar to mimic body and flavor, though the spice profile won’t be as “gingerbread.” Golden syrup also works in a pinch, but you’ll lose some of that quintessential holiday depth.
Pro Tip 💡 :
“Use unsulphured molasses for classic flavor.”
Why roll the dough in sanding sugar?
Sanding sugar creates a delicate crust that sparkles and slightly crunches against the soft center—an irresistible contrast. It also helps the surface dry more evenly, encouraging subtle crackles as the Gingerbread Kiss Cookies expand in the oven. If you don’t have sanding sugar, granulated sugar works fine; the look will be less sparkly but still crisp at the edges. Colored sanding sugars can be fun for the holidays, but keep in mind stronger dyes may tint the surface. Apply a light, even coating for best results; too much sugar can cause excess spread.
How do I keep the Hugs from melting or losing detail?
Timing and temperature are everything. Bake the Gingerbread Kiss Cookies until just set, remove the tray, wait 2 minutes so the tops aren’t lava-hot, then press a Hug into each center. This delay softens the Hug just enough to anchor without turning it into a puddle. Let the cookies cool another 5 minutes on the tray to stabilize, then transfer to a rack. If your kitchen is warm, slide the tray into the fridge for 10 minutes to lock in the swirls. Don’t bake the Hugs—they’ll melt and bloom unevenly.
Can I make the dough ahead or freeze it?
Absolutely. Make the dough up to 48 hours in advance, wrap well, and refrigerate. When ready to bake, let it soften just enough to scoop and roll. For longer storage, portion into sugar-coated balls and freeze on a sheet until firm, then bag airtight for up to 2 months. Bake from frozen, adding 1–2 minutes to the time. Press the Hugs after the same 2-minute post-bake rest. Freezing pre-portioned dough is perfect for small-batch baking, holiday timing, and gifting fresh Gingerbread Kiss Cookies on demand.
Over-measuring flour and overmixing the dough are the top culprits. Spoon-and-level the flour (or weigh it) to avoid packing too much into the cup. Once the flour goes in, mix just until combined—overmixing develops gluten and can toughen texture. Watch the bake time and err on the side of slightly underbaked; Gingerbread Kiss Cookies should still look puffy and soft in the center when you pull them. If your kitchen runs dry, chill time can be shorter. Finally, store cookies airtight once cooled to lock in moisture from the molasses.
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Can I use different chocolates or candies on top?
Yes—Hershey’s Hugs add pretty swirls and mellow sweetness, but you can swap in Hershey’s Kisses (classic milk, dark, or caramel), chocolate stars, or festive truffles. Choose candies that hold shape at room temperature once pressed into warm cookies. If using a softer chocolate, cool the sheet briefly and chill after topping. For a bolder ginger-chocolate combo, drizzle with dark chocolate instead of adding a candy, or make half with Hugs and half with Kisses for variety on a cookie tray.
Storing, gifting, and shipping tips
Cool Gingerbread Kiss Cookies fully before boxing so condensation doesn’t make them sticky. Layer with parchment in a tin or airtight container; add a slice of bread on parchment if your climate is very dry to keep them soft. For shipping, snugly pack in a sturdy tin with crumpled parchment to prevent shifting, then place the tin in a shipping box with cushioning. Cookies stay fresh 4–5 days at room temperature, or freeze up to 2 months. Thaw in the closed container to avoid surface condensation.
Print
Recipe: Gingerbread Kiss Cookies
- Total Time: ~60 minutes
- Yield: 30 Cookies 1x
Description
These Gingerbread Kiss Cookies are soft, warmly spiced, and rolled in sparkling sugar, then finished with a melty Hershey’s Hug. The dough mixes fast, chills briefly, and bakes into perfectly crackled cookies—ideal for holiday boxes, bake sales, and cozy nights in.
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¾ tsp ground nutmeg
- ½ tsp ground allspice
- ¾ cup salted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup + 2 tbsp molasses
- 1 large egg
- 1½ tsp vanilla extract
- Sanding sugar (for coating)
- ~30 Hershey’s Hugs, unwrapped
Instructions
- Whisk flour, ginger, cinnamon, baking soda, nutmeg, and allspice.
- Cream butter 30–60 seconds; beat in brown sugar 1 minute.
- Mix in molasses, egg, and vanilla until smooth.
- Add dry ingredients and mix just until a soft dough forms; chill 30 minutes.
- Heat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 1½ tbsp portions, roll into balls, coat in sanding sugar; place 2 inches apart.
- Bake 8–10 minutes until puffed and just set at edges.
- Cool 2 minutes, gently press a Hug into each center, cool 5 minutes on tray, then rack.
Notes
- Use unsulphured molasses for classic flavor.
- If Hugs soften too much, chill the tray 10 minutes.
- Freeze dough balls up to 2 months; bake from frozen +1–2 minutes.
- Prep Time: 20 minutes (+30 minutes chill)
- Cook Time: 8–10 minutes per tray
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 120Kcal
- Sugar: 11g
- Sodium: 65mg
- Fat: 5g
- Carbohydrates: 18g
- Protein: 1g
Keywords: Gingerbread Kiss Cookies
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