Name: Gingerbread Blossoms with Chocolate Kisses Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups (375g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 and 1/4 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature; 3/4 cup (150g) packed light or dark brown sugar (dark recommended); 6 Tablespoons (128g) unsulphured or dark molasses; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (100g) granulated sugar or coarse sparkling sugar for rolling; 30 Hershey’s Kisses or Hugs, unwrapped

There's something utterly charming about a cookie that smells like the holidays and melts in your mouth, right? I've always found that my **Gingerbread Blossoms with Chocolate Kisses Recipe** hits that cozy spot perfectly — spiced gingerbread comfort wrapped around a little chocolate surprise. It’s a classic that brings back warm memories and makes any day feel festive.

The image shows many round cookies spread out on a white marbled surface. Each cookie is golden brown and covered with large sugar crystals on top, adding a grainy texture. They all have a circular hollow in the center filled with a smooth chocolate piece, some milk chocolate and some white chocolate with brown stripes. One cookie is broken open, showing a soft inside, while the chocolate center stays smooth and shiny. The cookies are closely placed but not touching, creating a neat pattern. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Blossoms with Chocolate Kisses Recipe
Top Tip
How to Serve Gingerbread Blossoms with Chocolate Kisses Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Blossoms with Chocolate Kisses Recipe

Why You'll Love This Recipe

This Gingerbread Blossoms with Chocolate Kisses Recipe is one of those go-to treats that never disappoint. I love how it combines deep, warming spices with a gooey chocolate center—a symphony of flavors that’s cozy but elegant enough for gift-giving or holiday parties.

Perfect flavor balance: The blend of ginger, cinnamon, and molasses creates that unmistakable gingerbread taste you’ll adore.
Easy to customize: You can swap in different chocolates or sugars, making it your own creative project.
Great texture: Slightly crisp edges with a soft, chewy center — a cookie lover’s dream.
Perfect for gifting: These cookies look gorgeous with their sparkling sugar coating and shiny kisses on top.

The image shows multiple round cookies arranged in a grid on a metal cooling rack over a white marbled surface. Each cookie has two visible layers: the base is a rough-textured golden-brown dough, sprinkled with large sugar crystals that add shine and sparkle, and the top center is decorated with a smooth, glossy chocolate piece. The chocolate comes in two types – one is solid milk chocolate shaped like a small dome with a rounded peak, and the other is white chocolate with dark brown stripes drizzled across it, giving a striped pattern. One cookie near the center has a bite taken out, revealing a soft inside and melted chocolate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Blossoms with Chocolate Kisses Recipe plays a vital role in creating that perfect balance of flavor and texture. Here’s why these pantry staples truly shine together—and some tips to help you pick the best versions.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl with pale beige baking soda powder, a small white ceramic bowl containing golden-brown ground ginger, a small white ceramic bowl filled with warm brown ground cinnamon, a tiny white ceramic bowl with dark brown ground cloves, a tiny white ceramic bowl holding medium brown ground allspice, a tiny white ceramic bowl of light brown ground nutmeg, a tiny white ceramic bowl with fine white salt, a half block of fresh unsalted butter with soft edges, a small heap of packed dark brown sugar, a small white ceramic bowl with thick dark molasses, one large whole uncracked brown egg, a small white ceramic bowl filled with clear vanilla extract, a small white ceramic bowl of coarse sparkling sugar, and a neat pile of shiny unwrapped milk chocolate Hershey’s Kisses, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the structure; using spooned and leveled flour ensures accurate measurement for perfect dough consistency.
Baking soda: A gentle leavener that keeps cookies tender with a slight lift.
Ground ginger, cinnamon, cloves, allspice, nutmeg: This warm-spice combo creates the classic gingerbread flavor—freshly ground spices pack more punch if you can manage it!
Salt: Enhances the sweetness and balances the spices.
Unsalted butter: Use room temperature butter for easy creaming, which is key to a light and tender cookie.
Brown sugar (light or dark): Adds moisture and depth with its molasses content—dark brown sugar delivers a richer taste.
Molasses: The star of gingerbread, it adds that unique, robust flavor and beautiful color. Choose unsulphured for best taste (Grandma’s brand is my favorite).
Egg: Binds ingredients and adds moisture—room temp eggs mix more evenly.
Vanilla extract: Just a touch to round out the flavors beautifully.
Granulated or coarse sugar (for rolling): Coarse sugar adds a lovely sparkle and crunch on the outside—makes the cookies extra festive!
Hershey’s Kisses or Hugs: The chocolate centerpiece—standard Kisses hold their shape better, but white chocolate Hugs are a delicious alternative, just freeze quicker after baking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep things classic with this Gingerbread Blossoms with Chocolate Kisses Recipe, but I’ve tinkered with a few tweaks here and there over time—and you should too! It’s such a fun cookie to personalize depending on your flavor mood or what you have on hand.

Variation: One of my favorite spins is to swap the milk chocolate Kisses for peppermint bark pieces during the holidays. It adds a refreshing twist, and my friends always love the surprise.
Dietary: For a dairy-free option, try a vegan butter substitute, and use dark chocolates that are dairy-free as well. The flavor stays just as festive.
Extra crunch: Rolling the dough balls in coarse sugar rather than regular sugar adds a delightful texture and sparkle—perfect for gifting or displaying.

Step-by-Step: How I Make Gingerbread Blossoms with Chocolate Kisses Recipe

Step 1: Prep your baking essentials

Start by preheating your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats—I prefer silicone mats because cookies don’t stick and cleanup is a breeze. Set these aside because once the dough is ready, things move fast!

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, allspice, nutmeg, and salt. Trust me, taking this extra moment to mix the spices evenly here means the flavor will be consistent in every bite.

Step 3: Cream the butter and sugar

Using a handheld or stand mixer fitted with the paddle attachment, beat your softened butter with the brown sugar on medium-high until creamy and combined—about 3 minutes. This step is crucial for that perfect cookie texture. Don’t rush it! If you aren’t sure about creaming butter, there’s a great tutorial linked in my notes.

Step 4: Mix in molasses, egg, and vanilla

Add your molasses, egg, and vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until everything is incorporated. It might look a little curdled or separated here — no worries! That’s totally normal and doesn’t affect the final cookie.

Step 5: Combine dry and wet ingredients

Slowly add the flour-spice mixture to the wet ingredients and mix on low until just combined. The dough will be thick and sticky, perfect for rolling.

Step 6: Roll and sugar coat your dough balls

Scoop out about 1.5 tablespoons of dough per cookie and roll it into balls with your hands. Then roll each ball in granulated or coarse sugar for that extra sparkle and crunch I mentioned earlier. Pop them onto your prepared baking sheets, spacing at least 2 inches apart so they bake evenly without merging.

Step 7: Bake until edges are set

Bake your cookies at 350°F for about 12 minutes. Keep an eye on them—the edges should look firm but the centers will still be soft. This is exactly what you want for that tender middle with crisp edges texture. If you overbake, they get too crumbly, so timing is key!

Step 8: Add chocolate kisses and set

After baking, let your cookies cool on the sheet for 5 minutes. This rest allows them to set up a bit so they don’t fall apart. Then transfer them using a thin spatula to a smaller tray or plate (one that fits in your freezer). Gently press a chocolate kiss or hug into the center of each cookie. Pop them in the freezer for 10 minutes to quickly set the chocolate—this keeps it perfectly shiny and intact.

Top Tip

Over the years, I’ve learned a few tricks that make this Gingerbread Blossoms with Chocolate Kisses Recipe foolproof and even more delicious—so I’m sharing them to help you nail it on the first try.

Room Temperature Ingredients: Make sure your butter and egg are at room temp—they mix more evenly and create the softest texture.
Don't Overmix Dough: Mix only until combined once you add flour to avoid tough cookies.
Roll in Coarse Sugar: It gives an irresistible sparkle and a tiny crunch that everyone notices and loves.
Quick Freeze After Baking: Pressing the chocolate and freezing quickly prevents it from melting into the cookie and keeps that picture-perfect shape.

How to Serve Gingerbread Blossoms with Chocolate Kisses Recipe

Gingerbread Blossoms - Serving Suggestion

Garnishes

I love to keep the presentation simple but festive. Sometimes I sprinkle a tiny pinch of flaky sea salt on the chocolate after setting — it’s such a surprising balance to the sweetness that people rave about. During the holidays, I’ll dust the cookies lightly with powdered sugar to create a snowy effect.

Side Dishes

These gingerbread blossoms are a treat on their own, but I like serving them with a hot cup of spiced chai tea or some frothy eggnog when guests come over. They also pair beautifully with a simple bowl of vanilla ice cream if you’re feeling indulgent.

Creative Ways to Present

For gift-giving or parties, I’ve arranged these cookies on festive platters lined with red or green parchment paper. Adding sprigs of fresh rosemary or cinnamon sticks around the edges adds a fragrant holiday touch. I’ve also wrapped small stacks tied with twine and a sprig of holly—instantly charming and makes a thoughtful little gift.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between parchment paper sheets. They stay soft and flavorful for about a week that way—perfect if you want to bake ahead for a party.

Freezing

You can freeze both baked cookies and unbaked dough balls. For dough, freeze in a sealed container or zip-lock bag for up to 3 months, then thaw at room temp for 30 minutes before baking. If freezing baked cookies, wrap them tightly in plastic and foil for the best protection, then thaw on the counter before serving.

Reheating

To bring back just-baked warmth and softness, pop leftover cookies in a 300°F oven for 5 minutes or microwave each for 10-15 seconds. The chocolate will soften a bit too, making them taste fresh and irresistible.

Frequently Asked Questions:

Can I use white chocolate instead of regular chocolate kisses?

Yes! You can substitute white chocolate Hugs or chips. Just be sure to freeze the cookies immediately after pressing the chocolate in so it sets properly and doesn’t melt too much.

What’s the best way to measure flour for this recipe?

I recommend spooning and leveling the flour with a knife to avoid packing it in. This keeps the dough from becoming too dense and dry for tender cookies.

Can I make these cookies without the chocolate center?

Absolutely! Just bake the dough as directed and skip the step of adding chocolate kisses. You can also press in a few chocolate chips or leave them plain—it’s all delicious.

How long can I store these cookies?

Stored in an airtight container at room temperature, these cookies stay fresh for up to one week. You can also freeze them for longer storage, up to three months.

Final Thoughts

Making this Gingerbread Blossoms with Chocolate Kisses Recipe always feels like wrapping myself in a cozy holiday hug. It’s a treat I reach for every season, knowing it’ll bring smiles, warm kitchens, and sweet memories. I hope you give it a try and discover just how comforting and fun these cookies can be for you and yours — just like I did!