Monday, December 18, 2017

Chai-Spiced Gingerbread Kiss Cookies

Happy Monday and let us talk about cookies!

You absolutely HAVE to add these cookies to your holiday baking menu. They are soft and pillowy, bursting with warming spices and kissed with chocolate!

That's right. These are Chai-Spiced Gingerbread Kiss Cookies, and trust me when I say that they are here to put your classic peanut butter blossom cookies to shame. If you love gingerbread, you will absolutely devour these beauties.

OH and not only are these part kiss cookies and part gingerbread, but they are also part snickerdoodle. Yes yes yes. Before going into the oven, these cookies are getting rolled in sugar and a mix of chai spices that will truly knock your socks off. That includes cinnamon, nutmeg. and ground ginger. There is no spice combination more warming this time of year than chai. I just love it! It's not just for tea anymore :-)

Now, I know that everyone has their own holiday traditions and cookie recipes that they hold strong to this season. But if you're looking for a new treat to wow the whole family (and Santa, for that matter) I'm quite confident this is it. Happy baking!

Oh, P.S. This recipe is 100% kitty approved!

Here's what you need for Chai-Spiced Gingerbread Kiss Cookies* (Print Recipe!)

3/4 cups unsalted butter, softened (1 1/2 sticks)
3/4 cups light brown sugar, packed
2 large eggs
1/4 cup molasses
1 teaspoon vanilla extract
3 cups all purpose flour, sifted
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
pinch of cracked black pepper
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
30 Hershey Kisses, unwrapped

Here's what you do

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand mixer). beat the butter and brown sugar until light and fluffy, at least 5 minutes. Add the eggs one at a time, beating well after each addition. Add the molasses and vanilla and mix until just combined.

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cardamom, cloves, black pepper and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides and on the bottom of the mixing bowl as necessary. Place the dough in the refrigerator to chill for at least 1 to 2 hours up to overnight.

When ready to bake, preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper. Place the granulated sugar in a small bowl and whisk in the additional cinnamon, ginger and nutmeg. Using a medium cookie scoop, roll the dough into 1 1/2 inch balls, roll in the sugar mixture and place on the baking sheet. Repeat with remaining dough, leaving a couple of inches between each cookie (the cookies should not spread too much).

Bake for 10 minutes then immediately press an unwrapped Hershey Kiss into the center of each cookie. Transfer to a wire rack to cool completely. Cookies will stay soft and pillowy for 5 days, well-wrapped at room temperature.

*Adapted from Baked by Rachel, here and here


  1. What a brilliant new take on the classic PB blossom cookie!!! I love the idea of gingerbread spice with chocolate. They're so delightful!

    1. Thank you!! It's definitely an underrated combination :)