Hershey Kiss Gingerbread Cookies

Chewy gingerbread blossom cookies rolled in sugar with chocolate Hershey kiss centers. A holiday favorite no cookie tray should be without!

The cookies are perfectly spiced with ginger, cinnamon, nutmeg and molasses. All the things that give them the unique snappy flavor we love gingerbread for.

They’re rolled in sugar to give them a crackly coating, a step you definitely don’t want to skip. Not only does it make them look pretty but adds yet another layer of texture that heightens their joy.

Every bite is interesting with a little crunch from the sugar, a lot of soft chewiness and the best part of all the sweet kiss in the middle.

The prize.

Hershey Kiss Gingerbread Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: about 4 dozen cookies

Hershey Kiss Gingerbread Cookies

Chewy gingerbread blossom cookies rolled in sugar with chocolate Hershey kiss centers.


3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla extract
1/4 cup granulated sugar
about 48 Hershey's kisses, unwrapped (milk or white chocolate)


  1. In a large bowl whisk together flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside.
  2. In a separate large mixing bowl beat butter and brown sugar together with an electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well.
  3. On low speed gradually beat in the flour mixture until well mixed. Press dough into a flat disk, wrap in plastic and refrigerate 4 hours or overnight.
  4. Preheat oven to 350°F. Shape dough into 1-inch balls, roll in granulated or coarse sugar to coat and place 2 inches apart on ungreased baking sheets.
  5. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove from oven and immediately press a Hershey kiss into the center of each cookie.
  6. Remove to wire racks and cool completely. Store in an airtight container up to 5 days.


Adapted from McCormick


Subscribe Here

Enter your email address:

Delivered by FeedBurner



  1. says

    They look so good and beautiful which is a great combination! Where’s your cookbook Reeni!

    Moon, you’re so handsome and we hope we get to see your sweet face soon! Purrs, Angel & Isabella

    • says

      The cookbook is a slow work in progress! Hoping for late spring/early summer. And pictures of Moon are coming for Christmas!

  2. says

    oh yum. Gingerbread cookies are the one thing I didn’t make this year. I thought I had molasses and I didn’t. These look really good

  3. says

    They’re so pretty with a chocolate tuft of in the middle :) I love gingerbread cookies and this version is absolutely irresistible. Bye, have a good day

Leave a Reply

Your email address will not be published. Required fields are marked *