Pillowy soft gingerbread cookies, lightly coated in sugar and topped off with a Hershey’s chocolate kiss. A must make holiday cookie.

Gingerbread Kiss Cookie Recipe from bakedbyrachel.com

This is my official kick-off to holiday baking. Or rather, Christmas holiday baking. Because there’s always a holiday of some sort. I’ve made a handful of thumbprint cookies before but never a kiss or blossom cookie. I don’t really get why some people call them blossoms. Chocolate blooming from a cookie? They don’t look like flowers blooming.

Gingerbread Kiss Cookie Recipe from bakedbyrachel.com

Due to a fairly recent allergy diagnosis in my immediate family, making traditional peanut butter blossoms, aka kiss cookies, were out of the question. My next logical thought was Biscoff because it’s a fantastic substitution for peanut butter in just about any recipe or situation, but it just wasn’t screaming Christmas or holiday baking to me.

Gingerbread Kiss Cookie Recipe from bakedbyrachel.com

I had one of those light-bulb moments of o m g it needs to be gingerbread. Yes, seriously. Pillowy soft gingerbread cookies, lightly coated in sugar and topped off with a Hershey’s chocolate kiss. They’re out of this world incredible. I’m not even remotely exaggerating. Of course, you must be a huge fan of gingerbread flavored goodies… but I am, so I’m completely allowed to make that kind of statement. A-maaazing!

Make these, love these and never think about peanut butter or Biscoff again. Okay maybe that’s going too far.

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Gingerbread Kiss Cookies

Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Yield: 60
Pillowy soft gingerbread cookies, lightly coated in sugar and topped off with a Hershey's chocolate kiss.


  • 3 C all purpose flour
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 C unsalted butter, softened
  • 3/4 C light brown sugar
  • 1/2 C molasses
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 C granulated sugar
  • 60 Hershey's Kisses, unwrapped


  • In a large bowl combine first six ingredients, set aside. In a large bowl cream butter and sugar. Add molasses, egg and vanilla, mixing until nearly combined. Mix in flour mixture, beating until fully combined.
  • Cover bowl with plastic wrap and chill for 2-4 hours or overnight. Dough should be fairly firm but still easy to work with and roll. Remove dough 20 minutes prior to baking.
  • Preheat oven to 350°F. Prepare baking sheet with silicone baking mat or parchment paper.
  • Shape dough into 1" balls, roll in sugar and space 2" apart on prepared baking sheet.
  • Bake for 8-10 minutes. Immediately press an unwrapped chocolate kiss into each cookie. Transfer to a wire rack to cool completely. Store in a covered container.


Recipe yields roughly 5 dozen cookies.
*Notes: This is sticky dough that needs to be chilled prior to rolling. Factor in chill time when planning to make this. Also, this dough freezes well so a full batch can be mixed and only a portion cooked if desired.
An original recipe from Baked by Rachel


Calories: 89kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 35mg, Potassium: 54mg, Fiber: 0.3g, Sugar: 8g, Vitamin A: 75IU, Vitamin C: 0.002mg, Calcium: 20mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Dessert
Cuisine: American
Keywords: Chocolate, Cookie, Gingerbread