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
Scale
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.
