Chocolate Kissed Gingerbread Thumbprint Cookies
Soft, cakey gingerbread cookies with warm spice flavors of ginger, cinnamon, and nutmeg, topped with a melted milk chocolate kiss. The molasses adds depth and chewiness while the chocolate center creates a sweet contrast. Perfect for holiday gatherings, cookie exchanges, or everyday treats. This version uses McCormick spices for consistent flavor and chocolate candies that soften into the warm cookie, eliminating the need for separate filling preparation.
Ingredients
- 3 cup all-purpose flourgluten-free 1-to-1 blend1:1dietarygluten-free
May need 1-2 Tbsp extra liquid; texture will be slightly denser
- 2 tsp ground ginger, McCormick
- 1 tsp ground cinnamon, McCormick
- 1 tsp baking soda
- ¼ tsp ground nutmeg, McCormick
- ¼ tsp salt
- ¾ cup butter, softenedcoconut oil1:1dairy-freedairy-free
Cookies may spread slightly more; chill shaped balls 30 minutes before baking
Full guide → - ¾ cup brown sugar, firmly packed
- ½ cup molasseshoney or maple syrup1:1 by volumeswap
Flavor will be slightly less deep; reduce vanilla to 0.75 tsp
Full guide → - 1 egg
- 1 tsp vanilla extract, pure McCormick
- ¼ cup granulated sugar
- 60 milk chocolate kiss candies
Instructions
- 1
Whisk together flour, ground ginger, cinnamon, baking soda, nutmeg, and salt in a large bowl; set aside.
- 2
Beat softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- 3
Add molasses, egg, and vanilla extract; mix until combined.
- 4
Gradually add flour mixture on low speed until just mixed; do not overmix.
- 5
Press dough into a thick flat disk, wrap in plastic wrap, and refrigerate for 4 hours or overnight.
- 6
Preheat oven to 350°F.
- 7
Shape dough into 1-inch balls and roll in granulated sugar to coat evenly.
- 8
Place balls 2 inches apart on ungreased baking sheets.
- 9
Bake for 8 to 10 minutes until edges just begin to brown.
- 10
Immediately press one milk chocolate candy into the center of each hot cookie.
- 11
Transfer to wire racks and cool completely.
Tips
Chill dough overnight if possible; cold dough spreads less and yields thicker, chewier cookies with better-defined edges.
Press chocolate candies into cookies immediately after baking while they're still hot so they soften and adhere properly.
Roll balls in sugar just before baking to prevent the coating from dissolving during refrigeration.
Good to Know
Store in an airtight container at room temperature for up to 5 days.
Dough can be prepared and refrigerated up to 3 days ahead. Shaped, uncooked dough balls can be frozen for up to 1 month; bake directly from frozen, adding 2-3 minutes to baking time.
Serve at room temperature with coffee, milk, or hot cider. Excellent for holiday parties, cookie exchanges, or lunchbox treats.
Common Mistakes
Do not skip chilling; warm dough will spread excessively, creating thin, crispy cookies instead of thick, chewy ones.
Do not press chocolate candies into cookies after they cool; they will not soften and adhere properly.
Do not overbake; edges should just begin to brown; the centers will continue cooking after removal.
Substitutions
Dairy-Free Swaps
Cookies may spread slightly more; chill shaped balls 30 minutes before baking
Full guide →Chips melt faster; press in immediately or use chips that hold shape
Gluten-Free Swaps
May need 1-2 Tbsp extra liquid; texture will be slightly denser
General Alternatives
Flavor will be slightly less deep; reduce vanilla to 0.75 tsp
Full guide →FAQ
Can I use salted butter?
Yes, but reduce the salt to 1/8 tsp. Salted butter will add about 1/4 tsp salt; adjust to taste.
What if my dough is too soft to shape?
Refrigerate for another 1-2 hours until firmer. If still soft, chill shaped balls on the baking sheet for 30 minutes before baking.
Can I freeze baked cookies?
Yes; cool completely, layer between parchment in an airtight container, and freeze for up to 3 months. Thaw at room temperature for 30 minutes.