GingerKat Cookies


GingerKat Cookies

Connie Udby, Inspire With U
Just when you thought gingerbread cookies couldn't get any better....put a gingerbread KitKat candy in the middle! It's a gingerbread explosion of flavor, sure to become one of your holiday favorites.



  • Preheat oven to 350° with one rack on the bottom & 1 rack in the middle. Line cookie sheets with parchment paper or baking mat.
  • Put your granulated/coarse sugar in a shallow dish. Cut candy bars in half.
  • Using electric mixer, blend together butter & sugars until creamy & well blended.
  • Add molasses, egg & vanilla & blend well.
  • Combine dry ingredients starting with 2-3/4 cups of flour & gradually add to cookie dough. Mix well. Add additional flour as needed to make a firm dough, that's not sticky.
  • Bake a single test cookie. Take desired amount of dough, roll in a ball, & roll the top in your granulated sugar. Bake 3-4 minutes on the bottom, & then move to middle rack for an additional 4-5 minutes. Cookie should be very lightly browned on the bottom & "dry" looking on top. Don't overbake, or they will get hard. Remove from oven & immediately put 1/2 a KitKat in the middle. Return to the oven for a few seconds for the candy to soften. Immediately after removing from the oven, put holiday sprinkles on the candy bar. If the cookie flattens out too much, add additional flour.
  • Bake remaining cookies.
  • Cool on wire wire rack.


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Gingerbread KitKats are typically available just at Christmas time.
You don't need the holiday sprinkles, but they will look much more festive & colorful!
You can use other candy, such as Hershey kisses, as well.  The white swirled ones look best with this cookie.
Tried this recipe?Let us know how it was!

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