Gingerbread Kiss Cookies

Gingerbread Kiss Cookies start with a gingerbread cake & cookie mix, rolled in sugar, and then topped with a Hershey’s Hug. These easy gingerbread cookies are always a Christmas hit! A soft-baked, puffy gingerbread cookie with a soft white and milk chocolate kiss tucked in on top. 

For more of my gingerbread recipes be sure and make these Gingerdoodle Cookies with a white chocolate glaze and decorated with Christmas sprinkles.

Gingerbread Kiss Cookies (Easy Gingerbread Cookies)

You are going to love these easy to make Gingerbread Kiss Cookies! A soft-baked gingerbread cookie with just a hint of warm spice topped with a creamy and melty Hershey Hug. 

The best part is that you only need 5 ingredients and one of those is a box of gingerbread cake and cookie mix. It doesn’t get easier than this!

Ingredients Needed

Can you believe that you only need 5 ingredients to make these gorgeous and festive cookies?! 

• Gingerbread Cake and Cookie Mix – You can usually only find this around Christmastime so be sure and stock up! It’s a box that is 14.5 oz and the Betty Crocker brand makes it. Make sure that if you use another brand of it that it’s the same sized box as the one indicated in the recipe below. 
• Half and Half – We need the fat from this milk to help make the cookies rich and thick, and moisten it up a bit. 
• Salted Butter – Make sure this is well softened before beginning. 
• Raw Cane Sugar OR Sugar – This is for rolling the dough balls in. For that coarser texture use raw cane sugar (Sugar In The Raw is the brand) or just regular white granulated sugar will do the trick. I normally use regular granulated sugar cause groceries are expensive these days, so use what you got!
• Hershey Hugs – These are the white and brown striped kisses. 

How To Make Easy Gingerbread Cookies with a Hershey’s Kiss

Only a few steps needed to make this quick & simple recipe for gingerbread kiss cookies. Learn how to make it below. The cookie dough does chill before baking so there is no need to preheat the oven at the beginning. Wait and do that once the cookie dough is in the fridge. 

• In a mixing bowl using a hand mixer, or use a stand mixer with the paddle attachment, beat together the gingerbread cookie mix, half and half, and the salted butter. Beat until it’s well combined, about 2 minutes. 
• Scrape the sides and bottom of the bowl with a spatula to really make sure everything is mixed in well. Beat again for about 1 minute to ensure it’s mixed thoroughly. 
• Cover the bowl with plastic wrap and let it refrigerate for 15 minutes. 
• While the dough is chilling, heat the oven to 350 degrees F. Line a cookie sheet with parchment paper. 
• Place the sugar into a small bowl. 
• Scoop the dough out of the bowl, about 1.5 tablespoons to 2 tablespoons per ball, and gently roll into a tight ball. Place on the cookie sheet and repeat with remaining cookie dough. 
• Bake for 10-13 minutes or until the edges are set and the cookie are puffy. 
• Let the cookies cool on the warm cookie sheet for 5-10 minutes. 
• Place a Hershey Hugs on top of each cookie. 

How To Store Leftover Gingerbread Cookies

Allow the gingerbread kiss cookies to cool completely before storing so that you don’t smash the chocolate when covering them up. Store them well wrapped or in an airtight container at room temperature and eat within 3-5 days. 

You can also store leftovers in the refrigerator for longer, up to 7 days, but they will be firm/hard coming out of the fridge. They will soften upon warming to room temperature. I recommend leaving them at room temperature for several minutes before eating. 

Substitution Ideas

Because this recipe requires so few ingredients there are only a couple things that you can successfully substitute in this gingerbread cookie recipe. 

• Whole Milk : You can use whole milk in place of half and half if that’s what you have. I prefer the half and half because of the higher fat content, which lends to a rich and moist cookie but whole milk will work just fine in a pinch. 
• Raw Cane Sugar : This sugar is a coarse sugar that gives these cookies their classic, rolled in sugar appearance but you can substitute regular white granulated sugar for a similar taste but the appearance will be slightly different. I usually always use the granulated sugar because groceries are expensive and I don’t want to buy the raw sugar. So use what you prefer or use what you already have. 
• Hershey Hugs : You can also use Hershey’s Kisses or dark chocolate kisses for this recipe. 
• Butter : Unsalted butter can be used as well but I would make sure to add just a pinch of salt in with the other ingredients. 

Recipe Tips

This recipe for gingerbread cookies is so easy! I’ll make it even easier by including a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Softened Butter : Be sure to soften your butter before starting. You can leave the butter out, on the countertop at room temperature, for about 1-3 hours before making the cookies. However, if you forget to do this there is another simple option (I usually always do this!). Place the stick of butter in the microwave for 5 seconds at a time, turning it after every heating. Be careful not to overheat the butter if doing it this way. You don’t want the butter melted as it will completely change the look and texture of these cookies. 
• Don’t Skip The Chill Time : I hate waiting for cookie dough to chill and I try to avoid it at all costs. But with these cookies it is definitely worth it! First, the dough tends to be sticky and hard to work with when it is first mixed.  Second, it flattens out too much if it doesn’t have time to chill first. So do yourself the favor and just stick the cookie dough in the fridge for 15 minutes before you roll it into the dough balls for baking. Out of the fridge, the dough is nice and workable, soft but not sticky, and the cookies turn out big and fluffy. 
• Hershey Hugs Tip : If you want the hugs to be ooey gooey and soft, put them on just a minute or two after the cookies come out of the oven. If you prefer them firm with just a bit of soft give, then you’ll want to wait 5-10 minute before putting the hugs on. The cookies in the photos had the Hershey Hugs put on about 8-10 minutes after baking. 

More Family Favorite Christmas Recipes To Make

• Christmas Rolo Pretzels – Easy to make with pretzels, Rolo candy, and topped with a red or green Christmastime m&m’s. 
• White Chocolate Peppermint Fudge – So smooth, creamy, not overly sweet. This peppermint fudge is always a winner with chunks of peppermint candy canes. 
• Sugar Cookie Truffles – The best cookie turned into a truffle. Sugar cookie truffles are covered in white chocolate and made festive with red & green sprinkles.
• Christmas Chex Mix – This classic Chex mix with coconut, Chex cereal, nuts, and covered in a sweet & sticky glaze.