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–+ servings
side view of brown hershey kiss cookies on a plate. More on a wire rack in the background next to a glass of milk.

Chai-Spiced Gingerbread Kiss Cookies

Gingerbread kiss cookies with soft spice, melty chocolate, and cozy holiday vibes—an easy, festive cookie that always gets “one more, please.”
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 24 Cookies

Ingredients

WET INGREDIENTS

  • ½ cup (113g) unsalted butter softened
  • ⅓ cup granulated sugar
  • ½ cup packed dark brown sugar
  • ⅓ cup molasses*
  • 1 large egg
  • 1 tsp vanilla extract

DRY INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1.5 tsp ground ginger
  • 1.5 tsp cinnamon
  • 1 tsp cardamom
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ⅛ tsp black pepper (optional but highly recommended for authentic chai warmth)

FINISHING

  • sparkling sugar or granulated sugar for rolling
  • 24-28 Hershey’s Kisses (milk chocolate or hot cocoa flavour works beautifully)

Instructions

  • Beat butter, granulated sugar, and brown sugar until smooth and creamy, 1–2 minutes.
    butter and brown sugar mixture in a white bowl.
  • Add molasses, egg, and vanilla. Mix until well combined.
    dark brown batter in a white bowl.
  • In a separate bowl, whisk flour, baking soda, salt, and all spices.
    flour in a glass bowl.
  • Add dry mixture to wet, stirring until a thick, soft dough forms. Cover and chill for 30–45 minutes (crucial for no spreading + soft centers).
    plastic wrap covering a bowl with a ball of brown cookie dough.
  • Roll dough into 1-inch balls. Coat each ball generously in sparkling or granulated sugar. Arrange on a parchment-lined baking sheet.
    sugar coated brown cookie dough balls spread out on a parchment lined baking sheet.
  • Bake at 350°F (175°C) for 9–10 minutes until puffy and just set at the edges.
    freshly baked brown gingerbread molasses cookies spread out on a parchment lined baking sheet.
  • Immediately press one Hershey’s Kiss into the center of each warm cookie. Let cool fully so the chocolate sets and doesn’t melt.
    hershey kiss gingerbread cookies spread out on a parchment lined baking sheet.

Notes

Use unsulfured molasses for the best flavour and soft texture. Blackstrap will make the cookies too strong and dry.
Chill the dough for at least 30 minutes to prevent spreading and keep the cookies thick enough to hold the Kiss.
Bake as round dough balls (don’t flatten). They’ll puff naturally and make the perfect base for pressing in the chocolate.
Store airtight with a slice of bread to keep them soft for 3–4 days, or freeze after baking for up to 2 months.
Swap Hershey’s Kiss flavours (dark chocolate, hot cocoa, white chocolate) for easy twists without changing the dough.

Nutrition

Serving: 1Cookie | Calories: 142kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 105mg | Potassium: 93mg | Fiber: 1g | Sugar: 13g | Vitamin A: 135IU | Vitamin C: 0.02mg | Calcium: 28mg | Iron: 1mg
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