Description
Classic Gingerbread Blossoms are a festive holiday cookie featuring a soft, spiced gingerbread dough rolled in sugar and topped with a melting Hershey’s Kiss. These charming cookies combine aromatic spices like ginger, cinnamon, cloves, and nutmeg with molasses for a rich, chewy texture and warm flavor. Perfect for holiday gift-giving or cookie exchanges, they balance sweet, spicy, and chocolaty notes in every bite.
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 (e.g., Grandma’s brand)
- 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 Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, allspice, nutmeg, and salt until evenly combined. Set this mixture aside for later.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed until the mixture is creamy and well combined, about 3 minutes. This step is essential for light texture.
- Add Molasses, Egg, and Vanilla: Pour in the molasses, egg, and vanilla extract. Beat on medium speed for about 1 minute until combined thoroughly. Scrape 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: Slowly add the flour mixture to the wet ingredients while mixing on low speed. Mix just until the dough is thick and uniformly combined, being careful not to overmix.
- Form and Sugar the Dough Balls: Scoop the dough into balls about 1.5 tablespoons (30g) each. Roll each dough ball in granulated or coarse sparkling sugar until coated evenly. Place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 minutes, or until the edges appear set but the centers are still soft.
- Cool Before Setting Chocolate: Remove the baking sheets from the oven and let the cookies cool for 5 minutes to slightly firm up.
- Press Chocolate Kisses and Freeze: Transfer the cookies carefully to a smaller tray or plate that fits in your freezer using a thin spatula. Immediately press one unwrapped Hershey’s Kiss or Hug into the center of each cookie. Place the tray in the freezer for about 10 minutes to allow the chocolate to set properly.
- Serve: Remove the cookies from the freezer and serve once the chocolate has hardened.
- Storage: Store any leftover cookies tightly covered at room temperature for up to 1 week to maintain freshness.
Notes
- Softened butter should be at room temperature for easier creaming.
- Do not use blackstrap molasses as it is too bitter; dark molasses is best.
- Using parchment or silicone mats ensures easy clean-up and prevents sticking.
- Pressing the chocolate when cookies are warm but not hot helps create the signature “blossom” effect as they melt slightly.
- The freezer step sets the chocolate quickly and prevents it from melting too much.
- Cookies can be stored in an airtight container for up to a week without refrigeration.
