Gingerbread Blossoms Recipe (2024)

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Christmas is just around the corner, and that means it’s time to start baking! It’s day 2 in the 12 Days of Christmas Cookie series here on Something Swanky. And you guys. I just adorecookies. #Fact. My mom and my grandma are two of the best cookie bakers on the planet, so I was raised with lots of really great cookies, especially during the holidays. Which is part of the reason I decided to go on this crazy cookie marathon– I wanted to share something I love so much this time of year with all of you!

So. These cookies are a classic Christmas cookie (in our house) with a little twist. We always make these blossom cookies with peanut butter. You probably do too, right? Well, I did a little switcheroo here and used soft, pillow-y gingerbread cookies as the base instead of peanut butter cookies.These gingerbread blossoms are a delicious and easy-to-make cookie recipe. They are soft and chewy, with a gingerbread flavor that is perfect for the holiday season. Plus, they are stuffed with a Hershey Kiss, which makes them extra special. Your house will smell like Christmas while they are baking!

Iam hopelesslyaddicted tolovethe chocolate covered gingerbread cookies you can buy in stores this time of year, and so I knew that plopping a big Hershey Kiss down right in the middle of these cookies would create the perfect flavor combo. The subtle spice and the rich molasses in the cookies pairs perfectly with the sweet milk chocolate.

Also: crackly tops + rolled in sugar = everything a holiday cookie should be. Am I right??

Gingerbread Blossom Tips

– You can also use frosting or melted chocolate instead of Hershey Kisses for the center of these cookies. Just melt your chosen chocolate in a microwave-safe bowl or in a saucepan over low heat, and then use a spoon to drizzle it on top of the gingerbread cookies.- These gingerbread blossoms are also delicious rolled in powered sugar instead of cinnamon sugar. Try them both ways and see which you like best!- For extra crackly tops, bake your gingerbread blossoms for a few minutes longer. Keep an eye on them so they don’t burn.- These gingerbread blossoms would be perfect for a Christmas party or cookie exchange! Enjoy! 🙂

Gingerbread Blossom FAQs

Can I use a different type of chocolate for the Hershey Kisses?

Yes, you can use any type of chocolate that you like. Milk chocolate, dark chocolate, or even white chocolate would be great in these cookies.

My gingerbread blossoms aren’t getting very brown on top. What could be the problem?

Check to make sure that your oven is preheated before baking. If your gingerbread blossoms are not browning enough, you may need to bake them for a few minutes longer. Keep an eye on them so they don’t burn.

Can I make these cookies ahead of time?

Yes, you can make these cookies up to two days in advance. Store them in an airtight container at room temperature. They will stay fresh and delicious!

I’m not a fan of gingerbread flavor. Can I use a different type of cookie dough instead?

Yes, you can use any type of cookie dough that you like for these gingerbread blossoms. Peanut butter is the standard for Blossoms, but chocolate chip or sugar cookie dough Chocolate chip would be great.

If you’re in the mood for some delicious Christmas cookies, look no further than these gingerbread Kisses! They are soft and chewy, with a perfect spicy flavor, and they are so easy to make. Plus, your house will smell amazing while they bake. They bring together two classic Christmas cookies in an unexpected way for a surprising treat that every neighbor and friend will be thrilled to have on their plates this year. If you make these cookies, be sure to let me know! Tag me on Instagram@somethingswankyand hashtag using #swankychristmascookies so I can see all the cookie goodness you have going on in your kitchens this season.

Gingerbread Blossom Cookies

Yield: 3 dozen

Soft and chewy gingerbread cookies stuffed with a Hershey Kiss. So easy to make, and your house will smell like Christmas while they are baking!

Ingredients

3/4 cup butter,cold
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon groundnutmeg
1/4 teaspoon salt
Additional sugar for coating
27 Hershey Kisses, unwrapped

Instructions

Preheat oven to 350ºF.

Beat together the butter and sugar until creamy and smooth. Mix in the egg and molasses.

In a separate bowl, mix together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry mixture to the wet and mix until combined.

Scoop two tablespoons of dough and form into a ball. Roll ball in the additional sugar and place on an ungreased cookie sheet.