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.
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.
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.
- 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.
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
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:
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.
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.
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.
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.
Print
Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Gingerbread Blossoms are soft, spiced cookies perfectly rolled in sugar and topped with a melted Hershey’s Kiss in the center. These festive treats combine warm gingerbread flavors with a delightful chocolate surprise, making them ideal for holiday celebrations and cozy snack times.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (375g, spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 and ¼ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened to room temperature (170g, 12 Tbsp)
- ¾ 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
For Rolling and Topping
- ½ cup granulated sugar or coarse sparkling sugar (100g)
- 30 Hershey’s Kisses or Hugs, unwrapped
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats. Set these aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, allspice, nutmeg, and salt. Set aside until needed.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and brown sugar together on medium-high speed until creamy and combined, about 3 minutes.
- Add Molasses, Egg, and Vanilla: Beat in the molasses, egg, and vanilla extract until fully combined, approximately 1 minute. Scrape down the bowl sides and bottom as needed. The mixture may look slightly curdled; this is normal.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until combined. The dough will be thick.
- Shape and Roll Dough Balls: Scoop about 1.5 tablespoons (30g) of dough per ball and roll each ball in granulated or coarse sparkling sugar. Arrange the dough balls at least 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies for 12 minutes or until the edges appear set but the centers are still soft.
- Cool and Transfer: Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes. Then use a thin spatula to carefully transfer cookies to a smaller tray or plate that can fit in your freezer.
- Add Chocolate Kisses and Freeze: Press an unwrapped Hershey’s Kiss or Hug candy into the center of each cookie. Place the tray(s) in the freezer for 10 minutes to quickly set the chocolate.
- Serve and Store: Remove cookies from the freezer and serve. Store leftovers in a tightly covered container at room temperature for up to 1 week.
Notes
- You can make the dough up to 3 days ahead by refrigerating it; let the dough sit at room temperature for 30 minutes before scooping and rolling.
- Frozen baked cookies stay good for up to 3 months; frozen unbaked dough balls can also be baked directly from frozen, adding an extra minute to baking time.
- Use coarse sugar when rolling dough balls for added crunch and sparkle, but regular granulated sugar works well too.
- If you prefer, omit the chocolate centers entirely or substitute with a few chocolate chips, white chocolate morsels, or butterscotch chips pressed into the cookie centers.
- White chocolate Hugs melt faster than regular chocolate Kisses, so freezing is especially important to keep their shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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