Gingerbread Blossom Cookies

Why You'll Love This Recipe

• Classic gingerbread flavor. Molasses, ginger, cinnamon, and cloves give these cookies their signature holiday flavor.
• Chocolate in every bite. A Hershey’s Kiss adds a sweet chocolate center to each spiced cookie.
• Easy to make. No chilling is needed for this dough, and the cookies bake in just 8 minutes.
• Perfect for Christmas. These cookies are great for holiday parties, cookie exchanges, and homemade gifts.

Tips and Tricks

• Use packed brown sugar. It adds moisture and a rich flavor that complements the molasses.
• Measure the flour carefully. Too much flour can make the cookies dry or crumbly.
• Don't overbake. The cookies should be set enough to handle but still soft when removed from the oven.
• Add the kisses immediately after baking. The warmth of the cookies helps the chocolate settle into the center.
• Chill baked cookies. Chilling is not necessary when using milk chocolate kisses, but is critical for any kiss with white chocolate (hugs or snickerdoodle kisses), as white chocolate melts quicker. A quick 5-10 minute chill helps the cookies cool enough that the kisses won't melt after you place them on top of the warm cookie.

Ingredients

• Salted butter: Softened butter creates a tender, rich cookie and adds flavor.
• Brown sugar: Adds sweetness, moisture, and a deeper caramel flavor that complements the molasses.
• Molasses: Gives the cookies their classic gingerbread flavor, dark color, and chewy texture.
• Egg: Binds the ingredients together and helps the cookies hold their shape.
• All-purpose flour: Provides structure and keeps the cookies sturdy enough to hold the chocolate kisses.
• Ground ginger: Adds the signature warm, spicy gingerbread flavor.
• Ground cinnamon: Brings warmth and sweetness to the spice blend.
• Ground cloves: Adds a bold, aromatic spice that complements the ginger and molasses.
• Baking soda: Helps the cookies rise slightly and develop their texture.
• Salt: Enhances the sweetness and balances the warm spices.
• Granulated sugar: Coats the dough balls, creating a lightly crisp, sparkly exterior.
• Hershey’s Kisses: Add a smooth chocolate center to each cookie.

See the recipe card for full information on ingredients and quantities.

How To Make Gingerbread Blossoms

Step 1: Prepare the dough. Beat the softened butter and brown sugar together until creamy. Add the molasses and egg, mixing until combined.

Step 2: Combine the dry ingredients. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

Step 3: Mix cookie dough. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 4: Shape the cookies. Scoop the dough into 1-tablespoon portions and roll each portion into a ball. Roll the dough balls in granulated sugar to coat.

Step 5: Bake. Arrange the dough balls on a parchment-lined baking sheet, leaving space between them. Bake at 350°F for 8 minutes.

Step 6: Add the chocolate kisses. Immediately press an unwrapped Hershey’s Kiss into the center of each cookie. Let the cookies stand on the baking sheet for 2 minutes to let the bottoms set slightly so you can transfer them without the cookies falling apart.

Step 6: Cool the cookies. Immediately transfer the cookies to a cold baking sheet or platter. Regular chocolate Hershey’s Kisses work well with or without chilling. If using Hershey’s Kisses containing white chocolate, refrigerate the cookies for about 10 minutes, or until the cookie bases are completely cool, to prevent the chocolate from continuing to melt.

Store the cooled cookies in an airtight container at room temperature for 3-5 days for the best quality.

FAQs

More Gingerbread Cookies To make

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