Gingerbread Blossom Cookies
These gingerbread blossom cookies are soft, chewy, and full of warm gingerbread spices, with a sweet Hershey’s Kiss pressed into the center of each cookie.
Servings: 44 cookies
Calories: 110kcal
Ingredients
- ¾ cup butter softened
- ½ cup packed brown sugar
- ½ cup molasses
- 1 large egg
- 3 cups all-purpose flour
- 1½ teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Granulated sugar for rolling
- 44 Hershey’s Kisses unwrapped
Instructions
- Beat butter and brown sugar until creamy. Mix in molasses and egg.
- Whisk flour, spices, baking soda, and salt. Gradually mix into wet ingredients.
- Scoop into 1-tablespoon portions, roll into balls, and coat in granulated sugar.
- Bake at 350°F for 8 minutes.
- Immediately press a Hershey’s Kiss into each cookie. Let stand on the baking sheet for 2 minutes.
- Immediately transfer to a cold baking sheet or platter. Regular chocolate kisses can cool with or without refrigeration. Refrigerate white-chocolate varieties for about 10 minutes, until the cookie bases are completely cool.
Video
Notes
Store the cooled cookies in an airtight container at room temperature for 3-5 days for the best quality.
Nutrition
Calories: 110kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 78mg | Potassium: 83mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
