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This post has been sponsored by HERSHEY’S. All thoughts and opinions are my own.
Ginger and cinnamon spices create the perfect foundation for today’s festive cookies, but when you add chocolate on top, you unveil a modern holiday classic — Gingerbread Blossoms.
These chewy Christmas Hershey Kiss Cookies adorned with sparkling sugar and crowned with HERSHEY’s Milk Chocolate Holiday KISSES not only deliver a delicious treat but also provide a joyful experience, especially when baking with the little ones.
Similar to the familiar and classic recipe, Peanut Butter Blossom Cookies, these yummy thumbprint cookies are perfect for holiday cookie trays, cookie exchange parties, or to package as sweet gifts for neighbors and friends.
Why you’ll love this Gingerbread Kiss Cookies recipe!
- All-purpose flour — Whisk in baking soda and salt so that the cookies will rise a bit.
- Brown sugar — Adds a rich flavor and moist texture.
- Hershey’s Kisses — I used milk chocolate kisses in this recipe, but dark chocolate would also be delicious.
- Molasses — For a true gingerbread flavor, use molasses.
- Vanilla extract — Enhances the overall taste and smells delicious!
- Unsalted butter — Use room-temperature butter so that there are no chunky bits in the dough.
- Spices — Ginger, cinnamon, and nutmeg combine for a warm and festive flavor in this recipe.
How to make gingerbread cookies with HERSHEY’S
If you’re looking for a new cookie recipe to make with the kids, this is it. You’ll want to plan ahead as the dough needs to be thoroughly chilled (at least 4 hours) before getting the kids involved in rolling it into balls.
STEP 1 | Whisk dry ingredients
STEP 2 | Cream the butter and sugar
Add the butter and brown sugar to the bowl of a stand mixer, then affix the paddle attachment. Beat the butter and sugar together on medium speed until light and fluffy.
STEP 3 | Add wet and dry ingredients
STEP 4 | Chill the dough
Transfer the dough to a large sheet of plastic wrap, then shape it into a disc as you wrape the dough tightly. The dough will need to chill for at least 4 hours or overnight before baking the cookies.
STEP 5 | Shape and bake
Use a cookie scoop to measure out the dough, then roll it into balls — this is a good thing for the kids to help do — and in a bowl of sugar.
Place cookies on parchment paper-lined cookie sheets and bake in a preheated oven for 8 minutes at 350 degrees until golden brown.
- Rinse your hands in cool water (and don’t dry them completely) to make rolling the cookie dough easier. The water will help keep the dough from sticking to your hands. Repeat as necessary.
- Unwrap the chocolate kisses while the cookies bake, but you’ll want to unwrap more KISSES than you need, as a few are bound to find their way into your mouth!
- If baking a second batch, be sure the cookie sheets are completely cool before placing the dough balls on the baking trays.
STEP 6 | Top with Hershey’s chocolate kiss
While the first batch is still warm, gently press an unwrapped HERSHEY’S milk chocolate KISS in the center of each cookie.
Let the cookies cool on the baking sheet for a couple of minutes, then move them to a wire rack to cool completely.
Frequently asked questions
While the oven is preheating, remove the cookie dough balls from the freezer and roll in granulated sugar. Place on parchment paper-lined cookie sheets and bake at 350 degrees for 8 to 9 minutes.
Because of the butter and sugars in this recipe, baking the cookies before the dough is properly chilled will result in too much spreading. Avoid this by allowing plenty of time to chill the dough and by using a cool baking sheet and a preheated oven when ready to bake.
- Store Hershey’s Kiss Cookies in an airtight container at room temperature for up to 2 weeks.
- Cookie dough may be frozen to bake at a later time. Roll the chilled cookie dough into 1-inch balls and place on wax paper in the freezer for 30 minutes, until firm. Transfer the cookies to a resealable plastic freezer bag and freeze for up to 3 months.
Steaming mugs of chai tea, Christmas Hershey Kiss Cookies, and a cozy fire is an especially comforting combination after a day of shopping during the chilly holiday season.
For a fun holiday dessert, dish up scoops of homemade Cinnamon Ice Cream with Gingerbread Kiss Cookies on top — so very tasty!
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Christmas Hershey Kiss Cookies (Gingerbread Blossoms)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 12 tablespoons unsalted butter room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup molasses + 2 tablespoons
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sugar for rolling
- 48 HERSHEY’S Milk Chocolate KISSES unwrapped
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
- Using a stand mixer, cream the butter and sugar together on medium speed until light and fluffy. Add the molasses, egg, and vanilla extract. Continue mixing, scraping down the sides of the bowl occasionally, until well incorporated
- With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Dump the dough onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate for 4 hours, or overnight.
- Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
- Shape the chilled dough into 1 1/2-inch balls and roll each in a bowl of sugar. Place the sugar coated dough balls about 2 inches apart on the prepared cookie sheets.
- Bake for 8 minutes. Remove from the oven and immediately press a HERSHEY’S Milk Chocolate Holiday KISS into the center of each cookie.
- Leave the cookies on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.