Gingerbread Sprinkle “Kiss” Cookies

Gingerbread sprinkle “kiss” cookies are festive, spiced, and incredibly fun to make during the holidays—or anytime I’m in the mood for something cozy and sweet. These cookies combine classic gingerbread flavors with colorful sprinkles and a chocolate kiss in the center, giving me a soft, chewy treat with a delicious surprise on top.

Why You’ll Love This Recipe

I love how these cookies bring together warm gingerbread spice, cheerful sprinkles, and melty chocolate. They’re perfect for cookie exchanges, dessert platters, or a holiday baking day with friends and family. The dough is easy to work with, the cookies look adorable, and that sweet chocolate kiss in the center adds the perfect finishing touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground cloves
• Salt
• Unsalted butter, softened
• Brown sugar
• Egg
• Molasses
• Vanilla extract
• Holiday sprinkles (nonpareils or sanding sugar work well)
• Chocolate “kiss” candies (unwrapped)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, I whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a separate large bowl, I cream the softened butter and brown sugar until light and fluffy.
4. I beat in the egg, molasses, and vanilla extract until smooth.
5. Gradually, I mix in the dry ingredients until a soft dough forms.
6. I roll the dough into 1-inch balls and then roll each ball in holiday sprinkles until fully coated.
7. I place the dough balls on the baking sheet, spacing them about 2 inches apart.
8. I bake the cookies for 8–10 minutes, just until the edges are set but the centers are still soft.
9. As soon as I remove them from the oven, I gently press a chocolate kiss into the center of each cookie.
10. I let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. From start to finish, it takes me around 30–35 minutes, including baking and cooling time. Prep time is about 15 minutes.

Variations

Sometimes I like to use white chocolate or peppermint-flavored kisses for a twist. I’ve also swapped the sprinkles for coarse sugar for a simpler look. If I’m feeling extra festive, I mix some orange zest into the dough for a bright citrus note that complements the spices perfectly.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I tuck a piece of bread in the container. If I want to freeze them, I do so before adding the chocolate kiss, then reheat slightly and press in the kiss after thawing. They freeze well for up to 2 months.

FAQs

Can I use store-bought gingerbread dough?

Yes, I can, but I prefer homemade for better flavor and texture. If I use store-bought, I make sure it’s soft enough to roll in sprinkles and bake evenly.

How do I stop the chocolate kiss from melting?

I press the kiss into the cookie immediately after baking and let the cookie cool completely without touching the chocolate. It softens but firms up again as it cools.

Can I make the dough ahead of time?

Absolutely. I often chill the dough for up to 2 days in the fridge. If it’s too firm when I’m ready to bake, I let it sit at room temperature for 20 minutes.

What kind of molasses should I use?

I use unsulphured molasses for the best flavor. I avoid blackstrap molasses since it can be too bitter for cookies.

Can I make these gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend, and they still come out soft and tasty. I just double-check the rest of my ingredients are gluten-free.

Conclusion

Gingerbread sprinkle “kiss” cookies are one of my favorite ways to combine warm holiday spices with playful decorations and a sweet chocolate center. They’re soft, festive, and perfect for sharing—or keeping all to myself. Whether I’m baking them for a party or just for fun, they always bring a little extra cheer to my cookie plate.

Print