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These soft and chewy gingerbread cookies topped with Hershey's Hugs kisses bring cozy holiday vibes to your kitchen. They balance warm spices and rich molasses with a sweet chocolate twist, making them a festive treat that feels both nostalgic and delightfully fresh.
I discovered these cookies during my first holiday baking batch with friends, and now they show up every December. The way the spices and chocolate hug each other makes them impossible to eat just one of.
Ingredients
- All-purpose flour: gives the cookies structure choose fresh for best rise
- Ground ginger and cinnamon: create that classic warm holiday flavor
- Baking soda: helps the dough rise gently without becoming cakey
- Nutmeg and allspice: add layers of subtle warmth freshly ground if possible
- Salted sweet cream butter: brings creaminess and a slightly savory note softening it makes mixing effortless
- Light brown sugar: adds moisture and deep caramel sweetness
- Molasses: delivers rich robust flavor essential to gingerbread
- A large egg: binds the dough and keeps it tender
- Vanilla extract: brightens the spices and rounds out the sweetness
- Hershey's Hugs kisses: offer a charming chocolate and white chocolate contrast topping
- Sanding sugar: provides a sparkling crunch and festive look
Step-by-Step Instructions
- Whisk the Dry Spices and Flour:
- Combine the all-purpose flour ground ginger ground cinnamon baking soda ground nutmeg and ground allspice in a medium bowl. Whisk until well mixed to distribute the spices evenly so every bite has balanced flavor. Set aside for now.
- Cream the Butter and Sugar:
- With a stand or handheld mixer beat the softened butter on medium-high speed for about 30 seconds or until it becomes smooth and creamy. Add the light brown sugar and continue mixing for a minute. This step traps air for a lighter cookie.
- Mix in Molasses, Egg, and Vanilla:
- Pour in the molasses crack in the egg and add vanilla extract. Mix just until everything is fully incorporated into a smooth batter careful not to overmix.
- Add the Dry Ingredients:
- Pour the flour and spice mixture into the wet ingredients. Mix on low speed just until combined. Overmixing will toughen the cookies so stop once no dry patches remain.
- Chill the Dough:
- Cover the dough tightly and refrigerate it for 30 minutes. This step is key to prevent the cookies from spreading too much while baking and keeps them nice and chewy.
- Prepare for Baking:
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Shape and Coat the Cookies:
- Using a 1 and 1/2 tablespoon scoop portion out the dough and roll each scoop into a ball between your hands. Roll each ball in sanding sugar to coat it for a festive sparkle. Place the balls on the baking sheet spaced about 2 inches apart.
- Bake the Cookies:
- Bake in the preheated oven for 8 to 10 minutes until the edges start to set but are not browned. Timing is crucial to keep them soft.
- Add the Hershey's Hugs:
- Remove the cookies from the oven and let them rest on the baking sheet for 2 minutes. Press an unwrapped Hershey's Hugs kiss into the center of each cookie while they're still warm so it melts slightly into the cookie.
- Cool Completely:
- Allow the cookies to cool on the baking sheet for another 5 minutes before transferring them to a cooling rack. This sets the kiss topping and finishes the texture.
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My favorite ingredient is molasses because it gives these cookies their rich earthy sweetness that feels like holiday magic in every bite. I recall sharing them at a family gathering and little cousins were amazed by the chocolate kisses melting on top—pure joy all around.
Storage Tips
Keep these gingerbread cookies stored in an airtight container at room temperature for up to a week. They stay soft if you layer them between parchment paper. For longer storage freeze them in a sealed container for up to three months—just thaw before serving.
Ingredient Substitutions
If you do not have molasses you can use dark corn syrup with a teaspoon of blackstrap molasses or a mix of honey and a pinch of ground blackstrap molasses for similar depth. For a dairy-free version substitute the butter with vegan margarine and ensure the vanilla extract is dairy-free.
Serving Suggestions
Serve these cookies with a hot cup of spiced tea coffee or a glass of cold milk. They also pair beautifully with holiday punch or mulled cider. Sprinkle with extra sanding sugar for added sparkle when serving to guests.
Cultural Context
Gingerbread has been a holiday tradition in many cultures for centuries symbolizing warmth and festivity. Adding a chocolate kiss topping offers a modern twist that blends classic flavors with playful presentation perfect for holiday cookie swaps or festive gatherings.
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Frequently Asked Questions
- → How does chilling the dough affect baking?
Chilling the dough firms it up, making the cookies less likely to spread too much in the oven, resulting in thicker, chewier textures.
- → What spices bring out the gingerbread flavor?
Ground ginger, cinnamon, nutmeg, and allspice combine to create the classic warm and fragrant gingerbread profile in these treats.
- → Why use sanding sugar on the cookies?
Sanding sugar adds a subtle crunch and a glistening appearance to the cookies’ surface, enhancing texture and aesthetics.
- → At what point are the kisses added to the cookies?
The chocolate and white chocolate kisses are pressed gently onto the cookies immediately after baking while they are still warm.
- → What texture should the cookies have when finished?
The cookies should be soft and chewy, with a tender crumb that holds together well yet melts in your mouth.