This batch of Gingerbread Kiss Cookies has been my holiday shorthand for making a house feel like home. I stumbled on this combination on a chilly November afternoon when I wanted something nostalgic but quick enough to finish between errands. The dough comes together in one bowl, the spices bloom as they bake, and the warm, molasses-sweet center with a chocolate-hug finish always gets a delighted chorus of "who made these?" from family and friends. The texture is tender and slightly chewy with a crisp sugar shell, and the peek of chocolate on top makes them irresistible to both kids and grown-ups.

I first made these for a neighborhood cookie swap and returned home with an empty tin and a handful of recipe requests. They're forgiving — the dough is dry by design so the cookies keep their domed shape while baking. I like to use a 1-inch scoop for evenly sized cookies so the Hershey's Hugs sit perfectly in the center. These are a brilliant make-ahead for parties and gift boxes, and because they store well, I often double the batch when I know company is coming.

Ingredients

• All-purpose flour (3 cups / 385g): Look for a well-sifted, reliable brand. The flour provides structure; measuring by spoon-and-level prevents dense cookies. If using a scoop directly from the bag, spoon back a tablespoon — too much flour makes the cookies dry.
• Baking soda (1 teaspoon): Ensures a gentle rise and the classic domed silhouette. Make sure it's fresh — expired baking soda gives flat cookies.
• Salt (1/2 teaspoon): Balances sweetness and amplifies the spice notes.
• Ground ginger (2 teaspoons): The hero spice here — use fresh, bright ground ginger or adjust to taste for a sharper bite.
• Ground cinnamon (1 1/2 teaspoons): Warms and rounds the flavor; choose Ceylon for a delicate sweetness or Saigon for bolder cinnamon character.
• Ground cloves (1/2 teaspoon) & ground nutmeg (1/2 teaspoon): Add depth — grate whole nutmeg for the most aromatic result.
• Unsalted butter (3/4 cup / 170g): Room temperature for easy creaming. I use European-style butter when I want a richer flavor, but standard unsalted works perfectly.
• Large egg (1): Room temperature eggs mix more evenly into butter and help with the cookie's tender crumb.
• Light brown sugar (3/4 cup): Adds moisture and a hint of caramel that pairs beautifully with molasses.
• Vanilla extract (1 teaspoon): Softens and rounds the spices.
• Unsulphured molasses (1/2 cup): The soul of gingerbread — it provides color, chew, and deep flavor. Unsulphured is milder and cleaner tasting than sulphured varieties.
• Granulated sugar (1/2 cup) to roll cookies: Forms the sparkling outer shell and a pleasant initial crunch.
• Hershey's Hugs (60): Unwrap while cookies bake; the warm center anchors each cookie and adds a bit of chocolate-sweet contrast.

Instructions

Preheat and prepare: Preheat your oven to 350°F (180°C). Line two cookie sheets with parchment paper or Silpat silicone mats so cookies bake evenly and are easy to remove. Arrange racks in the center and upper-middle positions if baking two sheets at once. Mix dry spices and flour: In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly distributed. Whisking helps the leavening and spices spread uniformly through the dough so every cookie tastes the same. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), cream the room-temperature butter and light brown sugar on medium speed until smooth and slightly pale, about 2–3 minutes. Add the egg and vanilla and beat until combined. This step incorporates air for a tender bite. Add molasses: Pour in 1/2 cup unsulphured molasses and beat to combine. The mixture will darken and become glossy; molasses adds acidity and moisture that deepens flavor and keeps cookies chewy. Combine with dry ingredients: Add the flour-spice mixture on low speed and mix until just combined. The dough will feel quite dry and slightly crumbly — that’s intentional so the cookies hold their domed shape while baking. Overmixing develops gluten and will toughen the texture. Portion and sugar-coat: Use a small 1-inch cookie scoop to portion dough, roll each scoop into a smooth ball, then roll the ball in granulated sugar until fully coated. Place balls about 1 inch apart on the prepared cookie sheets — these cookies do not spread much. Bake: Bake in the preheated oven for 8 minutes or until bubbles form and the tops are puffed. The centers will be soft but will set as they cool. Remove one sheet at a time and immediately press an unwrapped Hershey's Hug into the center of each cookie, gently pushing down so the chocolate nests in the warm dough. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Storage Tips

Store cooled cookies in an airtight container with parchment layers to avoid sticking. At room temperature they’re best within 3–4 days; to keep them longer, freeze in a single layer on a tray until firm, then stack with parchment between layers in a freezer-safe container for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature for 30–60 minutes; a 5–7 minute stint at 300°F (150°C) will revive crisp edges if desired. Avoid refrigeration — it speeds staling and can make the chocolate sweat.

Ingredient Substitutions

If you don’t have unsulphured molasses, blackstrap will work but is much stronger and slightly bitter — reduce to 1/3 cup and consider adding a tablespoon of honey. For a dairy-free version, substitute plant-based stick butter and use vegan chocolate hugs; the texture will be similar but slightly less rich. Use gluten-free all-purpose flour blend cup-for-cup if needed, but expect a slightly crumblier texture. To reduce sugar, you can cut the rolling sugar by half; cookies will be less sparkly but still delicious.

Serving Suggestions

Serve warm with hot cocoa or spiced tea for a cozy pairing. For a holiday platter, alternate these with thumbprint cookies and butter spritzes for color contrast. Garnish with a light dusting of powdered sugar for an extra festive look, or place the cooled cookies in a cellophane bag tied with ribbon for gifting. They also work as a topper for dessert platters — place them around a baked brie or alongside spiced nuts.

Cultural Background

These cookies are a modern twist on classic gingerbread traditions found across Northern Europe. Molasses-based ginger cookies grew from molasses availability in the 17th and 18th centuries and became holiday staples for their warming spices and long shelf life. The addition of a chocolate or candy center is a contemporary American adaptation that adds celebratory flair and a contrast of textures beloved in cookie exchanges and family gatherings.

Seasonal Adaptations

In winter, boost spices with 1/4 teaspoon ground cardamom or a pinch of star anise for holiday complexity. For spring or fall variations, swap the chocolate for a dollop of lemon curd or a bright cranberry-studded white chocolate piece to match seasonal flavors. For Halloween, use orange-tinted sugar and dark chocolate Hugs; for Christmas, top with small peppermint candies pressed gently into the warm center.

Meal Prep Tips

Make the dough a day ahead and keep it refrigerated; chilled dough is easier to portion and makes even baking more consistent. Alternatively, bake the cookies and freeze them unglazed; freeze-thaw and press the hugs on right before serving so the chocolate stays glossy. Use a 1-inch scoop for consistent sizing and bake multiple sheets in succession — rotate pans between racks for even color and texture.

Whether you’re packing them for a gift box, leaving them out for Santa, or taking them to a neighborhood swap, these cookies are a reliable, crowd-pleasing treat. Make them your own by experimenting with spice ratios, and enjoy the small moments around the baking sheet — they’re what these cookies are really for.