Ginger Blossom Cookies

An above view of a plate of gingerbread blossom cookies.

These Ginger Blossom Cookies are soft, chewy, and have the best warm spices in every bite! They cookies are baked up thick, with sugary crackles and a little kiss of chocolate on top. They taste like Christmas in every bite, and look so cute on a cookie tray!

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Course: Dessert

Cuisine: American

Keyword: ginger blossom cookies, Gingerbread

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings: cookies

Calories: 135kcal

Ingredients

3 cups All Purpose Flour (spooned and leveled, or weighed)
2 tsp Ground Ginger
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
3/4 cup Unsalted Butter
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
6 TBS Molasses
1 Large Egg
1 tsp Vanilla Extract
1/2 cup Granulated Sugar (for rolling)
36 Chocolate Kisses or Hugs

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or a silicone liner.
In a medium bowl, whisk together the dry ingredients, flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. Set it aside. 3 cups All Purpose Flour, 2 tsp Ground Ginger, 1 tsp Baking Soda, 1 tsp Ground Cinnamon , 1/2 tsp Salt, 1/4 tsp Ground Cloves, 1/4 tsp Ground Nutmeg3/4 cup Unsalted Butter
Using a large bowl with a hand mixer, or a stand mixer, cream together the butter and sugars for a couple minutes until light and fluffy. 3/4 cup Unsalted Butter, 1/2 cup Brown Sugar, 1/4 cup Granulated Sugar
Add in the Molasses, Egg, and Vanilla Extract and stir until just combined. 6 TBS Molasses, 1 Large Egg, 1 tsp Vanilla Extract
Add the dry ingredients to the wet ingredients and mix on slow speed until combined.
Scoop the dough into 1 TBS portions and roll them into balls. Roll the balls into the remaining sugar. 1/2 cup Granulated Sugar
Place them onto the prepared baking sheet, 2 inches apart from each other.
Bake the cookies for 7 to 9 minutes, or until the tops are just barely set.
Remove the cookies from the oven and gently press a chocolate kiss into the cookie. Don't push it down hard or the cookie will break.
Let the cookies cool on the baking pan for 10 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

Measure the Flour Correctly – Its important to measure flour correctly to avoid adding too much and ending with dry cookies. Spoon the flour into the measuring cup, then level the top off with the back of a knife. Or weigh the flour for the best results.
Do not Over Bake – The cookies should just start to crack, and barely be set on top. This will prevent them from cracking too much when you press in the Hershey Kiss, and falling apart.
Chocolate Kisses or Hugs: Regular chocolate kisses won't melt as much and will hold their shape better. So if you're using white chocolate Hugs you will need to press an indent into the cookie after 2 minutes, then remove the candy. Add the candies back on after another 8 minutes and the cookies have cooled a little more. If they still start to melt more than you like you can transfer the cookie sheet into your fridge or freezer for about 10 minutes to stop the melting.
Storage Instructions: Store the cooled cookies in an airtight container at room temperature for up to 5 days. The cookies can also be frozen for up to 2 months, but the Hershey Kiss may fall off the cookie in the freezer if they’re thrown around in the freezer. Defrost the frozen cookies at room temperature until soft and ready to enjoy.

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