No one can resist the aroma of these flavorful Molasses Kiss Cookies. Rolled in sugar and topped with a chocolate candy kiss, these cookies are a holiday must-bake!
Have you started your holiday baking yet? Regardless of the season, molasses cookies might be one of my favorite cookies, period.
You might have a few traditional cookie recipes that you make year after year, but I encourage you to make room in your oven for these delicious Molasses Kiss Cookies.
Though they might look like another classic holiday cookie, the peanut butter blossom, they are decidedly NOT the same thing. Consider them a close cousin. Or younger sibling. However you think of it, this flavorful Molasses Cookie recipe deserves a prime spot on your holiday baking list.
The rich, spicy flavor of molasses along with fragrant cinnamon and cloves (and a healthy dose of grated fresh ginger) mean these cookies are not lacking in the taste department. But this recipe takes the decadence up another notch by topping these tender, all-butter cookies (made with our favorite Kerrygold® Unsalted Butter, of course) with chocolate candy kisses.
Another perk of this Molasses Kiss Cookie recipe? It makes a TON of cookies (between 7-8 dozen)! Which means it’s perfect for cookie exchanges or homemade food gifts for neighbors, teachers or co-workers. (Looking for more food gifts? Check out our collection of 8 Homemade Food Gift Ideas.)
I’ve had great luck freezing the dough for these cookies. Plus it’s a great way to divide the recipe into smaller batches for use on different occasions. Here’s how I do it:
- Scoop the dough into balls but do not roll in sugar. Place the dough balls in a single layer on a cookie sheet and freeze solid. Once frozen, you can remove them from the tray and store in an airtight container or zippered storage bag in the freezer.
- When you’re ready to bake, take out the amount you need and place on baking sheets while the oven preheats. Roll in sugar and bake as directed in the recipe, adding another two minutes to the initial baking time.
Here’s what I used to make these Molasses Kiss Cookies:
- This cookie scoop seems so tiny, but it’s the perfect size for these cookies. I like to mound the scoop with a heaping portion of dough to get just the right ratio of cookie to chocolate in every bite.
- Feel free to line your baking sheets with parchment, but if you’re looking for a solution with a little more longevity, I love my silicone baking sheet liners. They are reusable, last forever and release whatever I bake on them every single time.
- You’ve heard me say it before, and I’ll say it again: these cookie sheets are my favorite. They are solid, sturdy and bake very evenly. I have a whole collection of their pans and adore them all.
- Looking for a shortcut for the grated fresh ginger? Check out the squeezable tubes of herbs you can buy at the grocery store. There are a few different brands out there, but my local store carries Gourmet Garden.
Need more cookie exchange ideas? Check out some of these sweet treats!
- 3 cups flour
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1 cup brown sugar
- 12 tablespoons Kerrygold® Unsalted Butter, softened
- 1 egg
- ¼ cup molasses
- 2 teaspoons peeled and grated fresh ginger
- ¼ cup granulated sugar
- about 90 chocolate kiss candies
- Whisk together flour, soda, cinnamon, salt and cloves. Set aside.
- In a large mixing bowl, beat together brown sugar and butter for 2 minutes. Beat in egg, molasses and ginger until fully incorporated. Gently mix in flour mixture until just combined. Cover and refrigerate dough for at least four hours and up to one day.
- Remove cookie dough from refrigerator 20 minutes before baking. Preheat oven to 325 degrees and line sheet pans with parchment paper. Place granulated sugar in a shallow bowl.
- Roll heaping half tablespoons of dough into balls, rolls balls in sugar and place on prepared sheet pan. (I get about 20 cookies per sheet.) Bake for 7-8 minutes, remove from oven, top with chocolate kiss candies and return to oven. Bake for another 2 minutes. Remove from oven and allow to rest for a few minutes before transferring to a baking rack to cool completely. Repeat with remaining cookie dough.
You can prepare the cookie dough in advance. Simply roll the dough into balls and freeze on a sheet pan. Take the frozen cookie dough balls and place in an airtight container for up to 4 weeks. When ready to bake, place the frozen cookie dough balls on a baking sheet and allow to come to room temperature for 15 minutes before rolling in sugar and baking.