Description
These Gingerbread Blossoms are delightful, spiced cookies rolled in sugar and topped with a classic Hershey’s Kiss, perfect for the holiday season. They combine warm gingerbread flavors with a soft, chewy texture and a sweet chocolate center that sets beautifully after a quick chill.
Ingredients
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 preferred)
- 6 Tablespoons (128g) unsulphured or dark molasses (Grandma’s brand preferred)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Additional Ingredients
- 1/2 cup (100g) granulated sugar or coarse sparkling sugar, for rolling
- 30 Hershey’s Kisses or Hugs, unwrapped
Instructions
- Preheat the Oven: Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, allspice, nutmeg, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with paddle attachment, beat the softened butter and brown sugar on medium-high speed until creamy and combined, about 3 minutes.
- Add Wet Ingredients: Add molasses, egg, and vanilla extract to the butter mixture and beat until combined, about 1 minute. Scrape down the bowl sides and beat again as needed. The mixture may appear curdled but this is normal.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients and mix on low speed until fully combined. The dough will be thick.
- Shape the Dough: Scoop and roll the cookie dough into balls, about 1.5 tablespoons (30g) each. Roll each ball in granulated or coarse sparkling sugar to coat evenly.
- Arrange for Baking: Place the sugar-coated dough balls at least 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges look set but centers are still slightly soft.
- Cool Slightly: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up slightly.
- Set the Chocolate: Transfer the cookies carefully to a smaller tray or plate that fits in your freezer. Immediately press a Hershey’s Kiss into the center of each cookie.
- Freeze to Set: Place the tray or plate of cookies in the freezer for 10 minutes to quickly set the chocolate.
- Serve and Store: Remove from freezer and serve. Store leftovers in an airtight container at room temperature for up to 1 week.
Notes
- Use dark molasses (not blackstrap) for the best flavor.
- Room temperature ingredients mix better and create a smoother batter.
- Press the chocolate kisses into the cookies right after baking so they soften slightly and stick well.
- You can substitute Hershey’s Hugs or other chocolate candies if preferred.
- Ensure spacing between dough balls to allow cookies room to spread evenly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
