Gingerbread Kiss Cookies


  • 3/4 C unsalted sweet cream butter softened
  • 3/4 C packed light brown sugar
  • 1/2 C molasses
  • 1 large egg
  • 3 C flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp all spice spice
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 24 Ghirardelli milk chocolate melting wafers
  • 1 container of white sanding sugar
  • 1 Bag of chocolate stripped Hersey Kisses


  • Preheat oven to 350 degrees and line two baking sheets with parchment paper
  • Using a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, all spice, kosher salt and baking soda until combined
  • Using a standing mixer, beat together the butter and powder sugar until combined and fluffy
  • Beat in the molasses until combined
  • Beat in the egg and vanilla until combined
  • Gradually beat in the dry ingredients until a dough forms
  • Pour the white sanding sugar into a small bowl
  • Using a mini ice cream scooper, scoop some dough out and roll into a ball
  • Roll the dough into the white sanding sugar
  • Repeat the steps 11 more times
  • Place 12 cookie dough balls onto the first cookie sheet
  • Bake in the oven for 8-10 minutes
  • Remove from oven and allow to cool for a few minutes
  • Place a hersey kiss into the center of the cookies
  • Allow the cookies to cool for another 30 minutes before enjoying!