These White Chocolate Gingerbread Kiss Cookies are the cookies for those that love ginger! The white chocolate kiss candies are the perfect finishing touch!
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There is just something about ginger that makes me think of my childhood. When I was growing up, one thing that I could count on when visiting my grandmother in Florida was sharp cheddar cheese and gingersnap cookies. She always had both of these whenever we came to visit. I like to think it's because I loved to eat them.
Who doesn't love cheese and gingersnap cookies?! Actually I know quite a few people that don't like ginger cookies.
I normally like snappy (aka crunchy) gingersnaps. However these cookies just wouldn't work unless they were slightly under baked and chewy in texture.
When eaten warm, the chocolate melts just a bit into the cookie and you just get the most perfect bite!
You could do these with a dark chocolate or milk chocolate kiss candies, but I think the white chocolate version or (Hugs) are the best combo.
Although I love baking all sorts of cookies, I sometimes get aggravated at the fact that some doughs require chill times. I usually want to whip them up, bake and eat as soon as possible.
But, like the saying goes...good things come to those that wait. So for these White Chocolate Gingerbread Kiss Cookies, you're gonna have to wait. The chill time isn't *that long.
It lends the best possible textures AND they won't spread flat when baking. Plus this dough is fairly sticky, so the chill time sort of helps keep the tackiness down to a minimum.
You don't want gummy dough all over your hands and in between your fingers as you are rolling dough balls.
How do you store White Chocolate Gingerbread Kiss Cookies?
These cookies can be stored in an air tight container, at room temperature, for up to a week.
Simply place a piece of parchment paper between the layers, to keep them from sticking together.
Can you bake these white chocolate gingerbread kiss cookies?
You can. Bake as mentioned, allow to cool completely.
Place a piece of parchment paper between the cookies when layering in an air tight container.
When ready to serve, remove from the freezer and allow to come to room temperature before serving.
If the kisses didn't stick, simply remove the kiss, pop the cookie into the microwave for 10 seconds (no more!), and plop the kiss back into the cookie.
You can use a dark chocolate kiss, a caramel kiss, or any other flavor kiss candy that you like!
Check out these other gingerbread recipes:
- 3 ¼ cups flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 ½ sticks butter, room temperature
- ⅔ cup brown sugar
- ½ cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- white chocolate kiss
- Sift the flour, ginger, cinnamon, baking soda, nutmeg and salt together in large bowl. Set aside.
- Beat together the butter and brown sugar in large bowl attached to a stand mixer on medium speed until light and fluffy, about 2 minutes. Add molasses, egg and vanilla, mix. Gradually beat in flour mixture on low speed until well mixed. Cover the bowl in plastic wrap and refrigerate at least 4 hours.
- Preheat oven to 350 degrees. Shape dough into 1-inch balls and roll into granulated sugar to coat. Place 2 inches apart on parchment lined baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a kiss candy into the center of each cookie. Remove to wire racks and cool completely.
Amount Per Serving: Calories: 122Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 78mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 2g