Description
Gingerbread Blossoms are soft, spiced cookies rolled in sugar and topped with a melty chocolate Kiss in the center. Perfect for holiday baking and sharing, these festive treats combine warm gingerbread flavors with a sweet chocolate surprise.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
For Rolling & Topping
- 1/2 cup (100g) granulated sugar or coarse sparkling sugar for rolling
- 30 Hershey’s Kisses or Hugs, unwrapped
Instructions
- Preheat oven: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, allspice, nutmeg, and salt until thoroughly combined. Set this mixture aside.
- Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the unsalted butter and brown sugar together on medium-high speed until creamy and fully combined, about 3 minutes.
- Add molasses, egg, and vanilla: Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Beat on medium speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. The mixture may look slightly curdled, which is normal.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick.
- Form cookie dough balls: Scoop and roll the dough into balls weighing about 1.5 tablespoons (30g) each. Roll each ball in granulated or coarse sparkling sugar. Place the dough balls on the prepared baking sheets spaced at least 2 inches apart.
- Bake the cookies: Bake in the preheated oven for 12 minutes or until the edges appear set but the centers are still soft.
- Cool slightly: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Add chocolate kisses and freeze: Use a thin spatula to carefully transfer the cookies to a smaller tray or plate that fits in your freezer. Press one unwrapped Hershey’s Kiss candy into the center of each cookie. Place the tray in the freezer for 10 minutes to set the chocolate quickly.
- Serve and store: Remove the cookies from the freezer and serve immediately or store them tightly covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing: Dough can be made ahead and refrigerated for up to 3 days. Allow chilled dough to come to room temperature for at least 30 minutes before rolling. Baked cookies freeze well for up to 3 months. Cookie dough balls can also be frozen unbaked for up to 3 months; bake frozen dough balls one minute longer without thawing.
- Coarse Sugar: For added crunch and sparkle, roll dough balls in coarse sugar instead of regular granulated sugar. Sugar In The Raw is a good brand alternative to sparkling sugar.
- Chocolate Variation: Regular chocolate Kisses hold shape best. White chocolate Hugs melt faster, so freezing after pressing is essential.
- Skip the Chocolate: For plain gingerbread cookies, omit the chocolate kisses and bake as directed. Alternatively, press chocolate chips or butterscotch morsels into the center instead.
- Equipment Suggestions: Use silicone baking mats or parchment paper, good quality mixing bowls, electric mixer, silicone spatula, cookie scoop and cooling rack for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
