If you’re craving a cozy, festive treat that combines the warm spices of gingerbread with the rich, creamy sweetness of chocolate and white chocolate swirls, you’ve got to try this Gingerbread Kiss Cookies Recipe. These delightful cookies are perfectly chewy with a sparkling sugar-crisp exterior, crowned with a melty Hershey’s Hug that adds the ultimate finishing touch. It’s a simple recipe that brings together classic holiday flavors in a way that feels both nostalgic and exciting. Whether you’re baking for a holiday party or just because, these cookies never fail to bring smiles and satisfy those sweet cravings.
Ingredients You’ll Need
Every ingredient in this Gingerbread Kiss Cookies Recipe plays an essential role in delivering that perfect balance of flavor, texture, and color. From the spice-packed gingerbread mix to the creamy half-and-half and buttery richness, these ingredients come together simply yet brilliantly.
- 14.5 ounces gingerbread cake and cookie mix: This is the spicy, flavorful base that gives the cookies their characteristic gingerbread taste and soft texture.
- ¼ cup half-and-half (room temperature): Adds richness and moisture, ensuring the dough is soft and bakes up tender.
- 3 tablespoons salted butter (room temperature): Infuses the dough with buttery flavor and contributes to the perfect texture and browning.
- ½ cup raw cane sugar: Used for coating, it creates a delightful crunchy, sweet shell on the outside of the cookies.
- 15 Hershey’s Hugs: These white and milk chocolate swirled kisses top the cookies, melting gently to add a creamy, irresistible finish.
How to Make Gingerbread Kiss Cookies Recipe
Step 1: Mix the Dough
Start by placing your gingerbread cake and cookie mix, half-and-half, and salted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat everything together on medium speed for about 2 to 3 minutes. This helps all the flavors fully combine and creates a smooth, malleable dough that’s easy to scoop and shape.
Step 2: Scrape and Mix Again
To make sure nothing gets left behind, use a rubber spatula to scrape down the sides and bottom of the bowl. Then, mix again for an additional 1 to 2 minutes. This extra step guarantees a beautifully uniform dough so every cookie tastes just as delicious as the last.
Step 3: Chill the Dough
Take the dough and cover it with plastic wrap, then pop it into the refrigerator for 15 to 30 minutes. Chilling firms it up so it’s less sticky and much easier to handle when rolling into balls. Plus, resting the dough lets the flavors deepen, which makes for tastier cookies.
Step 4: Prepare to Bake
Preheat your oven to 350°F and line a large baking sheet with parchment paper. Having your baking station ready ensures that you can move smoothly to shaping the cookies without any delay, keeping the dough at the right consistency.
Step 5: Roll and Coat
Pour the raw cane sugar into a shallow bowl. Using a 1½-tablespoon cookie scoop, portion out the dough and gently roll each scoop into a smooth ball. Then, roll each ball in the raw cane sugar until fully coated. This sweet coating will give your cookies a beautiful sparkle and a satisfying crunch.
Step 6: Arrange on Baking Sheet
Place the sugar-coated dough balls on your prepared baking sheet, making sure to space them about 1 to 2 inches apart. Adequate spacing ensures the cookies bake evenly and don’t spread into each other, preserving their lovely round shape.
Step 7: Bake and Add Hugs
Bake the cookies for 10 to 14 minutes, or until the edges are just set—you don’t want to overbake or they’ll lose that tender chewiness. Right after removing them from the oven, press an unwrapped Hershey’s Hug gently into the center of each cookie. The residual heat melts the candy just enough to meld it with the cookie without making a mess.
Step 8: Cool and Serve
Let the cookies cool on the baking sheet for 5 to 10 minutes to allow the Hershey’s Hugs to set. Then transfer your freshly baked Gingerbread Kiss Cookies to a wire rack or serve them warm. Either way, they’ll be irresistible.
How to Serve Gingerbread Kiss Cookies Recipe
Garnishes
To add a little extra festive flair, dust your cookies lightly with powdered sugar for a snowy effect or sprinkle with a pinch of finely chopped crystallized ginger. Both garnishes enhance the gingerbread flavor while making your cookies look picture perfect.
Side Dishes
These cookies pair wonderfully with a warm mug of spiced chai tea, creamy hot chocolate, or a glass of cold milk. The spicy-sweet cookie notes balance beautifully with these drinks, making your snack time a cozy experience.
Creative Ways to Present
Arrange your Gingerbread Kiss Cookies Recipe on a rustic wooden platter alongside sprigs of fresh rosemary or pine branches for a holiday-ready display. For a charming gift, stack them in a decorative box layered with parchment paper and tie with twine or a festive ribbon.
Make Ahead and Storage
Storing Leftovers
Store your baked Gingerbread Kiss Cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and flavorful, especially if you layer the cookies between parchment paper to prevent sticking.
Freezing
If you want to prepare the dough ahead of time, you can form the cookie balls and freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time. You can also freeze baked cookies for up to 1 month in an airtight container.
Reheating
Warm frozen or stored cookies in a low oven (300°F) for 5 minutes to refresh that just-baked softness and re-melt the Hershey’s Hug slightly. This brings your cookies back to their delicious, cozy glory with very little effort.
FAQs
Can I use regular milk instead of half-and-half?
Yes, you can substitute whole milk if you don’t have half-and-half, but keep in mind the dough might be a little less rich and tender. For the best texture, half-and-half is recommended.
What if I don’t have a stand mixer?
No problem! You can mix the dough by hand using a wooden spoon or electric hand mixer. Just be sure to mix thoroughly to combine the ingredients well and get a smooth dough.
How do I prevent my Hershey’s Hugs from melting too much?
Press the Hugs into the cookies immediately after baking, while they’re still warm but not hot. This gentle residual heat softens them without turning them into a puddle. Also, cooling on the tray before transferring helps them set nicely.
Can I make these cookies vegan?
This recipe relies on butter and half-and-half for flavor and texture, but you could try using vegan butter and a non-dairy creamer as a substitute. Just be aware the flavor and texture may differ slightly.
What’s the best way to scoop the dough?
Using a cookie scoop or tablespoon ensures cookies are uniform in size and bake evenly. If you don’t have a scoop, a heaping tablespoon works fine — just try to keep the sizes consistent.
Final Thoughts
This Gingerbread Kiss Cookies Recipe is a wonderful crowd-pleaser that’s as fun to make as it is to eat. With its perfect balance of spice, sweetness, and that unforgettable chocolate hug on top, it’s bound to become a favorite holiday tradition you’ll look forward to year after year. So gather your ingredients, roll up your sleeves, and get ready to fill your kitchen with warm, delicious memories. Happy baking!
Print
Gingerbread Kiss Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10-14 minutes
- Total Time: 35-45 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Kiss Cookies combine the warm, spiced flavors of gingerbread with the sweet, creamy touch of Hershey’s Hugs. Made from a gingerbread cake mix with simple additions, these cookies are rolled in raw cane sugar for a delightful crunch and baked until soft and chewy, making them a perfect festive treat or holiday dessert.
Ingredients
Cookie Dough
- 14.5 ounces gingerbread cake and cookie mix (411 grams, 1 box, Betty Crocker recommended)
- ¼ cup half-and-half (57 grams, room temperature)
- 3 tablespoons salted butter (42 grams, room temperature, ⅜ stick)
Coating
- ½ cup raw cane sugar (100 grams)
Topping
- 15 Hershey’s Hugs (68 grams, unwrapped)
Instructions
- Mix dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the gingerbread mix, half-and-half, and salted butter together until thoroughly combined, about 2-3 minutes.
- Scrape and mix again: Scrape the sides and bottom of the bowl well with a rubber spatula and continue mixing for another 1-2 minutes to ensure everything is fully incorporated.
- Refrigerate dough: Cover the dough with plastic wrap and refrigerate for 15-30 minutes, or until the dough is no longer sticky and easier to handle.
- Preheat oven and prepare baking sheet: When ready to bake, preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
- Prepare sugar coating: Pour the raw cane sugar into a shallow bowl to prepare for rolling the dough balls.
- Scoop and shape dough: Using a 1½-tablespoon cookie scoop, portion the dough and gently roll each scoop into a smooth ball.
- Coat in sugar: Roll each dough ball thoroughly in the raw cane sugar until fully coated.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 1-2 inches apart and away from the edges to allow room for spreading.
- Bake cookies: Bake in the preheated oven for 10-14 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to keep them chewy.
- Cool briefly: Remove the baking sheet from the oven and allow the cookies to cool for 2 minutes while still on the sheet.
- Add Hershey’s Hugs: Press an unwrapped Hershey’s Hug gently into the center of each cookie while they are still warm.
- Final cooling: Let the cookies cool for an additional 5-10 minutes so the Hershey’s Hugs set properly before transferring to a wire rack or serving warm.
Notes
- Refrigerate the dough to make it easier to handle and prevent spreading during baking.
- Use parchment paper on the baking sheet to avoid sticking and promote even baking.
- Do not overbake to keep the cookies soft and chewy.
- Pressing the Hershey’s Hug into warm cookies allows it to melt slightly and adhere well.
- Extra dough can be baked in subsequent batches as needed.
- For a more intense gingerbread flavor, you can add a pinch of additional ground ginger or cinnamon to the dough before mixing.
