This recipe lives at the intersection of nostalgia and simplicity. I first mixed these cookies in a cramped college kitchen the week before winter break, using pantry staples and a single bag of chocolate-striped Hershey Kisses that someone had tucked into a shared cupboard. The dough came together quickly, the house filled with warm ginger and molasses aroma, and when we pressed the first Kiss into a slightly warm cookie, everyone gathered to watch the chocolate sink and shine. Over the years I’ve tweaked the timing and sugar coating to keep the cookies soft with defined crackles on top, and they’ve become my go-to treat for last-minute gatherings and holiday lunches. What makes these biscuits so memorable is their texture and balance: tender, slightly chewy centers with crisp edges, a deep warm spice from ginger and molasses, and a glossy chocolate topper that adds a comforting finish. They’re forgiving to make, come together with simple electric mixer techniques, and use ingredients you likely have on hand. I love how the sanding sugar gives a festive twinkle without overwhelming the spices, and how the Kiss melts just enough to form a soft puddle of chocolate that everyone swoons over. If you’re after a cookie that looks special but is honestly quick to prepare, these will become a staple in your repertoire.

Ingredients

• Unsalted sweet cream butter (3/4 cup): Use room-temperature butter for easy creaming; I prefer standard grocery-brand European-style butter for a slightly richer flavor, but any unsalted sweet cream butter works well.
• Packed light brown sugar (3/4 cup): Adds moisture and a subtle caramel note that pairs beautifully with molasses—pack it firmly into the measuring cup for accurate sweetness and chewiness.
• All-purpose flour (3 cups): Classic structure provider; spoon into the cup and level for best results. If you sift or aerate the flour, expect a slightly lighter cookie.
• Molasses (1/2 cup): Use unsulphured molasses for rich, complex flavor. This is a key ingredient for the deep gingerbread notes and tender crumb.
• Large egg (1): Room temperature is best so it incorporates evenly and helps the dough bind.
• Ground ginger (2 tsp), cinnamon (1 tsp), ground nutmeg (1/2 tsp), allspice (1/2 tsp): Freshly opened spices are ideal—stale spice will flatten the flavor.
• Kosher salt (1/2 tsp) and baking soda (1 tsp): Salt balances sweetness and baking soda gives a gentle lift and chewiness.
• Pure vanilla extract (1 tsp): Enhances the spice profile and rounds the flavors.
• White sanding sugar (container): For an elegant shimmer—coarser than granulated sugar so it catches light beautifully.
• Chocolate-striped Hershey Kisses (1 bag): The final flourish—unwrapped and ready to press into warm cookies.

Instructions

Preheat and Prep: Set the oven to 350°F and line two baking sheets with parchment paper. Preheating ensures even oven spring; use the middle rack for consistent browning. Prepare a small plate with the white sanding sugar so candies can be pressed in immediately after baking. Combine Dry Ingredients: In a medium bowl whisk together the 3 cups flour, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, 1/2 teaspoon kosher salt, and 1 teaspoon baking soda until evenly distributed. Thorough whisking prevents spice pockets and yields uniform flavor. Cream Butter and Sugar: Using a stand mixer fitted with a paddle or a hand mixer, cream 3/4 cup softened unsalted butter with 3/4 cup packed light brown sugar on medium-high speed until light and fluffy, about 2–3 minutes. The air incorporated here contributes to a tender texture and slightly lighter color. Add Molasses, Egg, and Vanilla: Beat in 1/2 cup molasses until combined, then add the large egg and 1 teaspoon vanilla extract. Mix on medium speed until glossy and homogeneous, scraping the bowl once to ensure everything blends evenly. Combine Wet and Dry: With the mixer on low, gradually add the dry ingredients to the wet. Mix only until a cohesive dough forms—overmixing develops gluten and can toughen the cookies. The dough should be soft and slightly tacky, easy to scoop. Shape and Sugar Coat: Scoop about 1 1/2 tablespoons of dough and roll into smooth balls using your hands. Roll each ball in the white sanding sugar so the surface is fully coated, then place on the lined sheets about 2 inches apart to allow for spread. Bake: Bake for 8–10 minutes. Look for set edges and slightly puffed centers with crackled tops—do not overbake if you want soft centers. Rotate sheets halfway if your oven has hot spots. Cool and Finish: Remove from the oven and let cookies cool on the sheet for 5 minutes so they stabilize. Press a Hershey Kiss gently into the center of each cookie; the residual heat will soften the chocolate slightly. Transfer to a wire rack and cool an additional 30 minutes before serving to allow the chocolate to set.

Storage Tips

Store completely cooled biscuits in a single layer in an airtight container to prevent steam buildup that can soften the sanding sugar. If stacking is necessary, layer with parchment to protect the glittery finish. At room temperature they remain fresh 3–4 days; refrigeration can extend life to a week but may slightly dry the texture—bring to room temperature before serving. For longer storage, freeze baked cookies in a rigid container with parchment between layers for up to 3 months. If frozen, thaw overnight in the refrigerator and warm at 200°F for 3–5 minutes to refresh the sanding sugar’s sparkle before adding Kisses.

Ingredient Substitutions

Can’t find molasses? Use dark corn syrup plus a tablespoon of dark brown sugar for a milder note, though the depth will be reduced. For a dairy-free version, swap the butter for a vegan stick margarine and choose dairy-free chocolate Kisses or mini chocolate disks; texture will be similar but flavor slightly different. To reduce sweetness, use half the sanding sugar or switch to granulated sugar for coating—this results in less decorative sparkle but similar crunch. Whole wheat pastry flour can replace half the all-purpose for a nuttier flavor; expect slightly denser cookies.

Serving Suggestions

Serve warm with coffee, spiced cider, or a mug of milk for dipping. These are lovely on a holiday platter mixed with shortbread and thumbprint cookies; the white sanding sugar provides contrast. Garnish trays with fresh rosemary sprigs or orange zest to complement the warm spices. For a party, arrange them in mini cupcake liners and top with a small edible gold dust for extra festivity. They also make thoughtful edible gifts—stack in a box with parchment and a ribbon.

Seasonal Adaptations

In winter, add a pinch of ground cloves or swap half the Hershey Kisses for peppermint-flavored Kisses to make a holiday version. For autumn, stir in 1/4 cup finely chopped toasted pecans into the dough and finish with a caramel-filled chocolate for indulgence. Spring variations include swapping sanding sugar for colored sanding sugar and using pastel-wrapped chocolates for themed celebrations. Adjust spices slightly to suit the season—less ginger and more cinnamon makes them feel cozier in cooler months.

Meal Prep Tips

Prepare dough and roll into 1 1/2-tablespoon balls, then flash-freeze on a baking sheet before transferring to a labeled bag—this allows you to bake fresh cookies straight from frozen, adding 1–2 minutes to bake time. For large batches, portion dough with a cookie scoop and store in airtight containers in the refrigerator for up to 24 hours; the rested dough develops deeper flavor. When baking multiple sheets, rotate racks and switch sheet positions halfway through to ensure even coloring.

Success Stories

Readers often tell me these are the first cookies to disappear at cookie exchanges; one friend replaced her family’s decades-old recipe with this version and said they’ve never looked back. Another baker shared she used the dough to craft holiday cookie necklaces for a school fundraiser—the sanding sugar held up well and the kids loved the glossy chocolate center. Those small moments of delight are why I keep this straightforward method in regular rotation.

These tender gingerbread kisses are a small but joyful project—easy enough for a weekday treat, pretty enough for a party, and comforting enough to become a new family tradition. Share them warm and watch smiles appear.