Description
Gingerbread Blossoms are delightful spiced cookies featuring warm flavors of ginger, cinnamon, and molasses, topped with a classic Hershey's Kiss chocolate center. Perfectly soft and chewy with a sugary exterior crunch, these festive cookies are ideal for holiday baking and celebrations.
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 preferred)
- 6 tablespoons (128g) unsulphured or dark molasses (preferably Grandma’s brand, not blackstrap)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For Rolling and Topping
- 1/2 cup (100g) granulated sugar or coarse sparkling sugar
- 30 Hershey’s Kisses or Hugs, unwrapped
Instructions
- Preheat and Prepare: 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 well combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and brown sugar together on medium-high speed for about 3 minutes until creamy and fully combined.
- Add Molasses, Egg, and Vanilla: Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Beat on medium speed for 1 minute until everything is fully incorporated. Scrape down the sides and bottom of the bowl as needed. The mixture may look slightly curdled or separated, which is normal.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick and sticky.
- Scoop and Roll Dough: Using a cookie scoop or tablespoon, scoop a scant 1.5 tablespoon (about 30g) of dough and roll it into balls. Roll each ball in granulated sugar or coarse sparkling sugar until coated.
- Arrange Cookies: Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until the edges of the cookies appear set and slightly firm.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before removing.
- Set Chocolate Centers: Transfer the cookies carefully to a smaller tray or plate that fits in your freezer. Press one unwrapped Hershey’s Kiss or Hug into the center of each warm cookie. Place the tray in the freezer for 10 minutes to quickly set the chocolate.
- Serve and Store: After chilling, remove the cookies from the freezer and serve. Store leftover cookies in an airtight container at room temperature for up to 1 week.
Notes
- You can make the dough ahead and chill it in the refrigerator for up to 3 days. Let the dough sit at room temperature for at least 30 minutes before scooping and rolling.
- Frozen baked cookies last up to 3 months; cookie dough balls can also be frozen for up to 3 months. Bake frozen dough balls without thawing, adding one extra minute to baking time.
- Use coarse sugar for rolling to add crunch and sparkle, but granulated sugar works fine.
- Regular chocolate Kisses hold their shape best; white chocolate Hugs are softer and melt faster, so quick freezing is especially important for those.
- If you prefer plain cookies without the chocolate center, simply bake as directed and skip the chocolate step, or press chocolate chips or butterscotch chips in center before baking.
- Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 100 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: 20 mg
