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Gingerbread Kiss Cookies

Prep Time2 hrs 20 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Servings: 3 -4 dozen


  • 3 cups all-purpose flour
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cups 1 1/2 sticks unsalted butter, softened
  • 3/4 cup brown sugar packed
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 50 Hersey's Kisses unwrapped


  • In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda and salt. Set aside.
  • In a stand mixer, using paddle attachment; cream together the brown sugar and butter. Add molasses, egg and vanilla, mixing until just combined.
  • With the mixer on slow, add the flour mixture until combined.
  • Place dough in a bowl, cover with plastic wrap and refrigerate at least 2 hours or overnight. Your dough should be firm but easy to work with. Remove the dough 20 minutes prior to baking so it will be workable.
  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
  • Roll dough into 1 inch balls, roll around in granulated sugar and place on baking sheet.
  • Bake 8-10 minutes. Remove from oven and immediately press Hersey kiss into each cookie. Remove cookies to a wire rack to cool completely.
  • Store in an air tight container. Will keep for 4-6 days.
  • Enjoy!