Dark chocolate atop chewy gingerbread cookies make these Gluten-Free Gingerbread Kiss Cookies the perfect holiday treat. You are going to love this spin off of traditional gluten-free kiss cookies.

For a more traditional kiss cookies you’ll want to try my Gluten Free Peanut Butter Blossoms. If you like ginger cookies my Gluten Free Gingersnaps are always a good idea.

This recipe was sponsored by Ryze. Opinions are my own.

Gluten-Free Gingerbread Kiss Cookies

If any cookie can be sexy, it’s these Gluten-Free Gingerbread Kiss Cookies. Just look at that texture! My family loves this classic cookie. They are fun, simple to make, and they have a spicy twist.

Gluten-Free Gingerbread Kiss Cookies are similar to Gluten-Free Peanut Butter Blossoms, only more rich in flavor. The combination of chocolate and ginger give these delicious holiday cookies a special touch and the texture is perfect for anyone who loves cookies.

Gluten-Free Kiss Cookies

As many of you know, my youngest can’t have peanuts. They make her sick. While I could’ve used almond butter to make kiss cookies, also known as blossom cookies, she loves gingerbread and I wanted to make something she’d love.

Traditional gluten-free kiss cookies are made with peanut butter and Hershey kisses. We still like to use Hershey kisses when we make kiss cookies, but we’ve come up with a new recipe that doesn’t involve peanut butter.

These gluten-free cookies are too good to not share. They make the perfect holiday gift for neighbors and friends.

How to make Gluten-Free Gingerbread Kiss Cookies

1. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda and salt; set aside.
2. In a large mixing bowl with an electric beater, cream together butter, brown sugar, molasses, egg, and vanilla.
3. Add the dry ingredients to the wet ingredients and mix until combined.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside.
6. Roll dough into 1-inch balls, then roll in granulated sugar until evenly coated. Repeat until all dough is used.
7. Bake 10-12 minutes, or until set.
8. Remove from oven and immediately press one Hersey Kiss into the center of each cookie.
9. Transfer cookies to a wire rack to cool completely.
10. Store in an air tight container for up to 4 days, or in the freezer for up to 3 months.

These Gluten-Free Gingerbread Kiss Cookies are part of a cookie exchange. I’ve joined a bunch of my gluten-free food blogger friends for a Virtual Gluten-free Cookie Exchange.

There are 12 of us sharing recipes and hosting giveaways, so make to sure to visit each page to check out the recipes and enter. (Giveaway closed)

Gluten-free Oatmeal Cranberry Chocolate Chip Cookies by My Gluten-Free Kitchen

Gluten-free Gingerbread Kiss Cookies by Gluten Free Palate (That’s me!)

Snowball Cookies by Allergylicious

Gluten-Free Double Chocolate Mint Cookies by Meaningful Eats

Cinnamon Stars by Life After Wheat

Gluten-Free Chocolate Chip Cookies in Jar by This Vivacious Life

Crock Pot Bark with Salted Peanuts by What the Fork

Candy Cane Cookies by gfJules

Coffee Flour Cookies by Flippin’ Delicious

Snickerdoodle Cookies by Veggie Balance

Lemon Cranberry Cookies by Vegetarian Mamma

Gluten Free Vegan Raspberry Pinwheel Cookies by Sarah Bakes Gluten Free

Love gingerbread? You’ll swoon over my Gluten-Free Chocolate Gingerbread Bars and my Gluten-Free No-Bake Gingerbread Cheesecake. Did you make these gluten-free kiss cookies? If so, please leave a comment and let me know what you thought. Also, if you have any questions please leave a comment and I will get back to you.

Happy Cooking and Baking!

Chrystal

Yield: 18 cookies

Gluten-Free Gingerbread Kiss Cookies

Print

Dark chocolate atop chewy gingerbread cookies make these Gluten-Free Gingerbread Kiss Cookies the perfect holiday treat.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 1 1/4 cups Ryze Gluten-Free Flour (Blue Bag)
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup butter, room temperature
• 1/3 cup brown sugar, packed
• 1/4 cup molasses
• 1 egg
• 1/2 teaspoon gluten-free vanilla extract
• 1/4 cup granulated sugar
• 24 Hersey's Kisses, wrappers removed

Instructions

1. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda and salt; set aside.
2. In a large mixing bowl with an electric beater, cream together butter, brown sugar, molasses, egg, and vanilla.
3. Add the dry ingredients to the wet ingredients and mix until combined.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside.
6. Roll dough into 1-inch balls, then roll in granulated sugar until evenly coated. Repeat until all dough is used.
7. Bake 10-12 minutes, or until set.
8. Remove from oven and immediately press one Hersey Kiss into the center of each cookie.
9. Transfer cookies to a wire rack to cool completely.
10. Store in an air tight container for up to 4 days, or in the freezer for up to 3 months.

Nutrition Information:

Yield:

18

Serving Size:

1 cookie
Amount Per Serving:Calories: 126 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 103mg Carbohydrates: 19g Fiber: 0g Sugar: 13g Protein: 2g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.