Hershey’s Hugs Gingerbread Cookies
Soft gingerbread cookies, a sparkling sugar coating, and a striped chocolate centre—these Hershey’s Hugs Gingerbread Cookies have all the charm of a Christmas cookie tray favourite without any rolling pins or cookie cutters.
The cookie dough is flavoured with molasses, ginger, cinnamon, and a little clove. Each ball gets rolled in sugar before baking, then topped with a Hershey’s Hug while the cookie is still warm. The creamy chocolate balances the warm spices, and those little stripes make the finished cookies feel festive all on their own.
If you’re putting together cookie boxes, planning a holiday baking afternoon, or looking for a gingerbread blossom cookie to add beside your sugar cookies, this is a lovely recipe to try.
Why You’ll Love These Gingerbread Hug Cookies
- No cutting or decorating: Scoop, roll, bake, and add the chocolate.
- A festive finish: The striped Hugs give each cookie a pretty centre without piping icing.
- Warm holiday flavour: Molasses and spices give the cookies their classic gingerbread taste.
- Make-ahead dough: Chill the dough overnight or freeze portions for another baking day.
Recipe at a Glance
- Yield: About 36 cookies
- Prep time: 25 minutes
- Chill time: 1 hour
- Bake time: 9–11 minutes per batch
- Additional cooling: About 30 minutes
- Oven temperature: 350°F (175°C)
This recipe is an original draft and has not been kitchen-tested. Timing and yield are estimates; test a batch before publishing it as a tested recipe.
Ingredients
For the gingerbread cookies
- 2¾ cups (330 g) all-purpose flour, spooned and levelled
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon fine salt
- ¾ cup (170 g) unsalted butter, softened but not melted
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- ⅓ cup (80 ml) unsulphured baking molasses, not blackstrap
- 1 teaspoon vanilla extract
For rolling and topping
- ⅓ cup (65 g) granulated sugar
- About 36 Hershey’s Hugs, unwrapped
Ingredient Notes
Molasses: Use regular unsulphured baking molasses for a rich gingerbread flavour. Blackstrap is much more bitter and can overpower these cookies.
Butter: It should feel cool and give slightly when pressed. Very soft or melted butter can make the cookies spread too much.
Flour: Weighing gives the most consistent starting point. If using cups, fluff the flour, spoon it into the cup, and level it off without packing it down.
Hershey’s Hugs: Unwrap the chocolates before the cookies go into the oven. Keep them in a cool place so they’re ready when you need them.
How to Make Hershey’s Hugs Gingerbread Cookies
1. Combine the dry ingredients
Whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
2. Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and ¼ cup granulated sugar for about 2 minutes, until creamy and slightly lighter in colour. Scrape down the sides of the bowl.
3. Add the egg and molasses
Beat in the egg, molasses, and vanilla until combined. Scrape the bottom and sides of the bowl again so the molasses is evenly mixed through.
4. Mix and chill
Add the dry ingredients to the wet ingredients. Mix on low speed just until no dry flour remains. The dough will be soft and a little sticky.
Cover and refrigerate for at least 1 hour, or until firm enough to roll. If chilling overnight, let the dough stand briefly at room temperature if it is too firm to scoop.
5. Roll in sugar
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop the dough into portions of about 1 tablespoon each, roughly 23–25 g. Roll into balls, then coat in the remaining granulated sugar. Arrange about 2 inches apart on the prepared sheets. Keep unused dough refrigerated between batches.
6. Bake until just set
Bake one sheet at a time on the centre rack for 9–11 minutes. The edges should look set and the tops may have small cracks. The centres should still look soft, without looking wet.
Avoid waiting for the whole cookie to become firm in the oven; it will continue to set as it cools.
7. Add the Hugs
Let the cookies rest on the baking sheet for about 3 minutes. Gently press one unwrapped Hug into the centre of each cookie, just far enough to anchor it. A few cracks around the chocolate are normal.
If a test chocolate immediately slumps, wait another minute before topping the remaining cookies.
8. Cool and set
Using a wide spatula, carefully move the cookies to a cool, parchment-lined tray. Refrigerate for 10–15 minutes, or until the chocolates hold their shape, then let the cookies finish cooling.
Avoid touching or stacking the cookies while the Hugs are soft. Do not return the topped cookies to the oven.
Tips for Pretty Gingerbread Blossoms
Bake a test cookie first. Ovens, flour measurements, and dough temperatures vary. A test cookie lets you check the spread and timing before baking a whole tray.
Give the dough enough time to chill. If the balls feel greasy or lose their shape as you roll them, return the dough to the refrigerator.
Use cool baking sheets. Placing dough on a hot pan can cause it to spread before it reaches the oven.
Press gently. The chocolate needs to sit securely in the cookie, but pushing it all the way through can split the base.
Move topped cookies off the hot pan. The residual heat can keep melting the chocolates even after the cookies leave the oven. A cool tray and brief refrigeration help preserve the stripes.
Easy Variations
- Classic chocolate centres: Replace the Hugs with milk chocolate Kisses.
- A brighter spice flavour: Add ½ teaspoon finely grated orange zest to the butter and sugars.
- A little sparkle: Try fine sparkling sugar for the coating. Very coarse sugar will give a crunchier finish.
- Smaller batches: Freeze half the rolled dough and bake it another day, adding fresh chocolates after baking.
How to Store Them
Once the cookies are completely cool and the chocolates have firmed up, store them in an airtight container at cool room temperature for up to 4 days. Separate layers with parchment paper and keep the container away from heat or direct sunlight.
For longer storage, freeze the finished cookies in a single layer until firm, then transfer them to a freezer container with parchment between layers. Freeze for up to 2 months. Thaw in the closed container to help limit condensation on the chocolates.
Make-Ahead Instructions
Refrigerate the dough: Cover tightly and refrigerate for up to 2 days. Let it soften just enough to scoop, then roll in sugar and bake.
Freeze the dough: Freeze plain dough balls on a lined tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator, roll in sugar, and bake as directed. Add the Hugs after baking.
Prepare for gifting: Let the chocolate centres set completely before packing. A shallow cookie box with parchment dividers helps protect the pointed tops.
Frequently Asked Questions
Are these crunchy gingerbread cookies?
This recipe is designed for soft centres and lightly set edges. Baking them longer will produce firmer cookies. For the intended texture, use the visual cues in the instructions rather than waiting for a hard surface.
Why did my Hugs melt?
The cookies or baking sheet were likely too hot, or the topped cookies stayed warm too long. Let the cookies rest briefly before adding the Hugs, move them to a cool tray, and refrigerate promptly. Try one chocolate first to check the timing.
Why did the cookies spread too much?
Warm dough, very soft butter, too little flour, or a hot baking sheet can all contribute. Chill the remaining dough and bake the next batch on a cool pan.
Can I skip chilling the dough?
Chilling is part of this recipe. It makes the dough easier to roll and helps control spreading. Plan for at least an hour, and allow longer if the dough still feels too soft to handle.
Can I use gingerbread cookie mix?
You can try the Hug topping with a gingerbread drop-cookie mix, following the package directions for the dough and baking time. A mix intended for firm cut-out cookies may give a different texture.
Add Them to Your Christmas Cookie Tray
These Hershey’s Hugs Gingerbread Cookies bring warm spice, a sugar-dusted finish, and a little chocolate to the holiday table. Pair them with shortbread, jam-filled cookies, or chocolate crinkles for a tray with different flavours and textures. Just save enough room in the box for those striped chocolate tops.
