Hey, Kitchies!
[Introduction in Alex Guarnaschelli’s Writing Style]
Gingerbread season is my favorite season. There’s something about the rich molasses, the warm spices, and that deep, caramelized sweetness that just screams holiday magic. Now, take all that goodness, roll it into a soft, chewy cookie,and crown it with a melty chocolate kiss—you’ve got something truly special. Gingerbread Blossoms are the holiday version of the classic peanut butter blossom, and trust me, they’re just as irresistible.
The best part? These cookies taste like they took hours to make, but they’re shockingly easy. The dough comes together in minutes, chills just long enough to build excitement, and bakes into perfectly spiced, chewy cookies that cradle a chocolate kiss like they were meant to be together.
Whether you’re making these for a cookie exchange, a holiday party, or just to fill your kitchen with the cozy scent of gingerbread, this recipe is a must-try. Serve them warm, when the chocolate is still soft, and watch them disappear faster than Santa up the chimney!
Why You’ll Love These Gingerbread Blossoms
[Resume in Todd Wilbur’s Writing Style]
If you love classic gingerbread cookies but want a little extra chocolate in every bite, these Gingerbread Blossoms are for you. They’re chewy, rich with warm spices, and finished with a smooth chocolate kiss on top. The contrast between the slightly crisp edges and the soft, chocolatey center makes them irresistible.
These cookies are also perfect for holiday baking—easy to make, fun to roll in sugar, and a guaranteed hit at any gathering. Plus, they hold their shape beautifully and make a stunning addition to any holiday cookie platter.
The Story Behind These Cookies
I still remember the first time I made these. It was a cold December afternoon, and I was determined to make something festive but different. I had my heart set on gingerbread, but peanut butter blossoms kept popping into my head. And then it hit me—why not combine the two?
That first batch? Gone within hours. My husband took one bite, closed his eyes, and said, “These taste like Christmas.”The kids? They snuck extra cookies when they thought I wasn’t looking (I was). Now, these cookies have become a staple in our holiday baking lineup, and I can’t imagine December without them.
Why These Gingerbread Blossoms Are the Best
- Soft & Chewy – The perfect gingerbread texture with just the right amount of chew.
- Warm & Spiced – A cozy blend of ginger, cinnamon, and molasses.
- Easy to Make – Simple ingredients, quick prep, and foolproof results.
- Chocolate & Gingerbread Perfection – The best of both worlds in one bite.
- Great for Gifting & Sharing – They look beautiful and taste even better!
Cuisine: American / Holiday
Tips for Perfect Gingerbread Blossoms
- Chill the Dough – This helps prevent spreading and intensifies the flavors.
- Don’t Overbake – The cookies should be slightly soft when they come out of the oven.
- Press the Kiss Gently – Too much pressure can cause the cookie to flatten too much.
- Try Different Chocolates – Dark chocolate kisses, caramel-filled kisses, or even peanut butter cups work great!
Substitutions & Variations
- Gluten-Free? Use a 1:1 gluten-free flour blend.
- Dairy-Free? Swap butter for vegan butter and use dairy-free chocolate.
- Extra Spice? Add a pinch of black pepper for a bold kick.
- More Crunch? Roll the dough in coarse sugar instead of regular sugar.
Make a Healthier Version
- Swap half the butter for applesauce to reduce fat.
- Use coconut sugar instead of brown sugar for a less refined option.
- Whole wheat flour can replace half the all-purpose flour for added fiber.
Closing in Todd Wilbur’s Style
And just like that, you’ve got yourself the ultimate holiday cookie—soft, chewy gingerbread with a melty chocolate kiss in the center. They’re festive, easy, and guaranteed to be the star of any cookie platter.
So go ahead—bake a batch, make some hot cocoa, and get ready to spread some holiday cheer, one cookie at a time!🎄🍪✨
Relevant Categories:
Desserts, Holiday Baking, Cookies, Christmas Treats
Tags:
gingerbread cookies, holiday cookies, chocolate blossoms, Christmas baking, easy cookie recipe
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes! Chill for up to 48 hours before baking. - Can I freeze these cookies?
Absolutely! Store in an airtight container for up to 3 months. - What if I don’t have molasses?
Try honey or maple syrup, though the flavor will be slightly different. - Why did my cookies spread too much?
The dough might be too warm—chill it longer. - Can I use white chocolate kisses?
Of course! They add a nice sweetness against the spices.
Who’s ready to bake these gingerbread beauties? 🎄🍪💕
Print
Gingerbread Blossoms
Description
There’s something about the rich molasses, the warm spices, and that deep, caramelized sweetness that just screams holiday magic.
Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar (plus extra for rolling)
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
Topping:
- 36 chocolate kisses (Hershey’s or your favorite brand), unwrapped
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, molasses, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Cover the dough and refrigerate for 30 minutes (this helps the flavors develop and keeps the cookies from spreading too much).
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar for a sparkly finish.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, until the edges are set but the centers are still soft.
As soon as the cookies come out of the oven, gently press a chocolate kiss into the center of each one. The cookie will crack slightly—that’s what you want!
Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack. The chocolate will stay soft for a while, so be patient before stacking them!
