Name: Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (375g, 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; 3/4 cup unsalted butter, softened to room temperature (170g, 12 Tbsp); 3/4 cup packed light or dark brown sugar (150g); 6 Tablespoons unsulphured or dark molasses (128g); 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup granulated sugar or coarse sparkling sugar (100g); 30 Hershey’s Kisses or Hugs, unwrapped

Imagine biting into a soft, warmly spiced cookie with a shiny chocolate kiss melting right in the center — that’s exactly why the Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe is such a holiday favorite around my kitchen. They’re festive, comforting, and just plain joyful to make and eat.

The image shows many round cookies spread out on a white marbled surface. Each cookie is golden brown and covered with large sugar crystals on top, adding a grainy texture. They all have a circular hollow in the center filled with a smooth chocolate piece, some milk chocolate and some white chocolate with brown stripes. One cookie is broken open, showing a soft inside, while the chocolate center stays smooth and shiny. The cookies are closely placed but not touching, creating a neat pattern. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe
Top Tip
How to Serve Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe

Why You'll Love This Recipe

I’ve made gingerbread cookies a dozen different ways over the years, but adding that iconic Hershey’s Kiss right on top makes this recipe feel special — like a little gift in every bite. Plus, it’s straightforward enough for even busy bakers to whip up with confidence.

Classic Flavor Combo: Warm spices blend beautifully with rich molasses for that perfect gingerbread taste you crave.
Easy to Make: No fancy equipment or complicated steps — just good ingredients and simple instructions.
Fun to Customize: Whether you love the classic chocolate kiss or want to try white chocolate hugs, flexibility is baked in.
Perfect for Gifting: These cookies look so festive and taste so delicious, they make wonderful homemade gifts or party treats.

The image shows multiple round cookies arranged in a grid on a metal cooling rack over a white marbled surface. Each cookie has two visible layers: the base is a rough-textured golden-brown dough, sprinkled with large sugar crystals that add shine and sparkle, and the top center is decorated with a smooth, glossy chocolate piece. The chocolate comes in two types – one is solid milk chocolate shaped like a small dome with a rounded peak, and the other is white chocolate with dark brown stripes drizzled across it, giving a striped pattern. One cookie near the center has a bite taken out, revealing a soft inside and melted chocolate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The balance of spices and molasses is what truly defines gingerbread bliss here. Each ingredient plays a role in getting the texture and flavor just right. Here’s a little insight into why these ingredients come together so well.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl with pale beige baking soda powder, a small white ceramic bowl containing golden-brown ground ginger, a small white ceramic bowl filled with warm brown ground cinnamon, a tiny white ceramic bowl with dark brown ground cloves, a tiny white ceramic bowl holding medium brown ground allspice, a tiny white ceramic bowl of light brown ground nutmeg, a tiny white ceramic bowl with fine white salt, a half block of fresh unsalted butter with soft edges, a small heap of packed dark brown sugar, a small white ceramic bowl with thick dark molasses, one large whole uncracked brown egg, a small white ceramic bowl filled with clear vanilla extract, a small white ceramic bowl of coarse sparkling sugar, and a neat pile of shiny unwrapped milk chocolate Hershey’s Kisses, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base that gives structure without weighing the cookies down.
Baking soda: Helps the cookies rise lightly and become soft with just the right amount of chew.
Ground ginger: The star spice, delivering that bright, warm zing we expect in gingerbread.
Cinnamon, cloves, allspice, nutmeg: These spices round out the flavor profile, creating cozy complexity.
Salt: Enhances and balances all those sweet and spicy notes.
Unsalted butter: Softened and creamed, it adds richness and tenderness to the dough.
Brown sugar: I prefer dark for its molasses depth, which fuels moistness and flavor.
Molasses: Choose unsulphured, dark molasses (Grandma’s brand is my go-to) for authentic gingerbread character.
Egg: Binds everything and adds moisture, making these cookies delightfully soft.
Vanilla extract: Just a splash brings warmth and enhances other flavors.
Granulated or coarse sugar: Coarse sugar is my secret for that sparkly crunch coating on the outside.
Hershey’s Kisses or Hugs: The crowning touch; classic chocolate holds shape best, but white chocolate hugs add creaminess if you prefer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

These Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe are such a great canvas for your own tweaks. I often switch up the coating sugar or play around with the chocolate to keep things interesting.

Variation: Once, I tried rolling the dough balls in ground toasted pecans mixed with sugar—it gave a lovely nutty crunch that everyone loved!
Dairy-Free Option: Swap butter for a vegan spread and use dairy-free chocolate kisses for allergy-friendly treats.
Spice Level: Feel free to dial up the ginger or cinnamon if you’re a spice fanatic like me.

Step-by-Step: How I Make Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe

Step 1: Whisk Together Your Dry Spices and Flour

I always start by whisking the flour, baking soda, and all the warm spices in a medium bowl. Doing this upfront helps spread the spices evenly so each bite is perfectly flavored—no clumps hiding anywhere!

Step 2: Cream Butter and Sugar Until Fluffy

This is where the magic begins. Using a stand or hand mixer, I beat softened butter with dark brown sugar until the mixture looks creamy and light—usually about 3 minutes. It’s worth the time because it adds air and tenderness to the cookies.

Step 3: Add Molasses, Egg, and Vanilla

Next, I pour in the rich molasses, beat in the egg, and splash of vanilla. Don’t worry if the batter looks a bit curdled—that’s totally normal and won’t affect taste or texture.

Step 4: Combine Wet and Dry Ingredients

Reducing mixer speed to low, I add the flour and spice mix, stirring until just combined. The dough is thick and a little sticky, so don’t overmix—it keeps the cookies tender.

Step 5: Roll the Dough Balls and Coat in Sugar

Using a cookie scoop or tablespoon, I portion out scant 1.5 tablespoons of dough balls. Rolling them in sparkling coarse sugar is my favorite touch—it adds a crisp, glittery look and a subtle crunch.

Step 6: Bake and Chill for the Perfect Kiss

Bake at 350°F (177°C) for 12 minutes until edges set but centers are still soft. After cooling for 5 minutes, I transfer cookies to a tray, gently press a Hershey’s Kiss into each cookie’s center, and pop the tray in the freezer for 10 minutes to quick-set the chocolate. This step is crucial—it keeps the kiss from melting all over your fingers.

Top Tip

Over the years of testing this recipe, I’ve found a few tricks that make the Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe foolproof and even more enjoyable to make.

Room Temperature Ingredients: Always bring your egg and butter to room temp to ensure smooth mixing and better texture.
Don’t Skip the Freezer Step: Freezing the cookies after adding the kiss prevents messy melting and keeps your presentation neat.
Use Coarse Sugar for Rolling: It adds a festive sparkle and a delightful crunch that regular granulated sugar just can’t match.
Watch Your Oven Closely: Gingerbread cookies can go from perfect to dry quickly, so check right at 12 minutes for soft edges.

How to Serve Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe

Gingerbread Blossoms - Serving Suggestion

Garnishes

I like to keep garnishes simple. A light dusting of powdered sugar before serving makes these cookies look extra festive. Sometimes, I add a tiny sprinkle of edible glitter or chopped nuts around the plate for holiday parties. It’s all about that cozy, inviting vibe.

Side Dishes

Pair these cookies with a steaming mug of hot cocoa or spicy chai tea for the ultimate cozy treat. They also go beautifully alongside a platter of cheese and fruit if you’re turning snack time into a holiday occasion.

Creative Ways to Present

For gifting, I love wrapping stacks of these cookies in wax paper, tied with a rustic twine and a small pine sprig. They also look stunning arranged in a clear jar layered with cinnamon sticks and dried orange slices—so pretty for holiday decor and sharing.

Make Ahead and Storage

Storing Leftovers

Once cooled and set, cover the cookies tightly in an airtight container at room temperature. From my experience, they stay tender and delicious for up to a week—perfect if you want to make them ahead and nibble throughout the week.

Freezing

I often freeze unbaked cookie dough balls for up to 3 months. When I’m ready to bake, I just add a minute or two to the bake time and skip thawing. Baked cookies also freeze well—just wrap them on parchment between layers in a resealable bag.

Reheating

To warm frozen or leftover cookies, I pop them in a preheated 300°F oven for about 5 minutes. This refreshes that soft, chewy texture without melting the chocolate kiss too much. Avoid microwaving as it can turn the cookie greasy or the chocolate grainy.

Frequently Asked Questions:

Can I make these cookies without Hershey’s Kisses?

Absolutely! You can skip step 8 where you add the kisses and bake them as regular gingerbread cookies. Or press a few chocolate chips, white chocolate morsels, or butterscotch chips on top for a different twist.

What’s the best type of molasses to use?

Use unsulphured, dark molasses (Grandma’s brand is what I recommend) for that rich, authentic gingerbread flavor. Avoid blackstrap molasses since it’s more bitter and can overpower the cookies.

How do I prevent the chocolate kisses from melting too much?

Pressing the kisses into the warm cookies and then freezing them on a tray for 10 minutes locks the chocolate in place. Skipping this step can lead to melty fingers and messy cookies.

Can I make these cookies ahead of time?

Yes! The dough can be mixed and refrigerated for up to 3 days before baking. Just remember to let the dough sit at room temperature for about 30 minutes before scooping and rolling. The baked cookies freeze well for months, too.

Final Thoughts

Honestly, the Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe feels like a warm hug during chilly days. Making them has become a little tradition in my kitchen to kick off the festive season. They’re simple, full of comforting flavors, and—best of all—ridiculously fun to share with friends and family. I hope you enjoy making these as much as I do and find a new favorite cookie to bake year after year.