Soft, chewy, and warmly spiced, these Gingerbread Kiss Cookies are made with my homemade gingerbread spice mix and topped with a melty Hershey’s Kiss.Like a peanut butter blossom, but with a festive flavor.Check out more of my Gingerbread Recipes, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Butter (I prefer unsalted) gives these cookies their soft, tender texture.

Using salted butter? Reduce the added kosher salt slightly.Brown Sugar: Brown sugar adds moisture and chewiness, helping the cookies stay soft.Molasses: Molasses adds rich, golden sweetness and classic gingerbread flavor.

Egg: Room-temperature eggs (you only need one egg for this recipe) mix more evenly, giving a tender, uniform texture.Out of eggs? Check out my egg substitutes to try.Flour: All-purpose flour provides structure.

Spoon and level for the best results to avoid dense cookies.You can use a 1:1 gluten-free flour blend if you need a gluten-free version.Just make sure it’s a blend designed for baking to maintain texture.

Gingerbread Spice Mix: I used my homemade spice mix to add cozy holiday flavor.Make a batch so you can have it on hand for more recipes like my Frosted Gingerbread Brownies and Gingerbread Creamer! Store-bought spice will also work.Granulated Sugar (for rolling): Rolling the dough in sugar gives a subtle

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