Name: Gingerbread Blossom Cookies with Chocolate 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) (dark preferred); 6 tablespoons unsulphured or dark molasses (128g) (Grandma’s brand preferred; do not use blackstrap); 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

There’s something about the warm spices and the glossy chocolate center that makes these cookies truly irresistible. The Gingerbread Blossom Cookies with Chocolate Kisses Recipe combines the cozy flavors of homemade gingerbread with a sweet chocolate surprise, perfect for sharing (or sneaking a few when no one’s looking).

The image shows multiple round cookies with a textured, golden-brown surface covered in large sugar crystals that sparkle against a white marbled background. Each cookie has one chocolate candy placed in the center. The candies come in two varieties: one is smooth milk chocolate with a small knob in the middle, and the other is white chocolate with brown stripes on top. Two cookies have bites taken out of them, showing a dense, soft interior and chocolate filling inside the cookie's center. The cookies are arranged casually with some crumbs scattered around, creating a cozy, homemade feel. 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 Blossom Cookies with Chocolate Kisses Recipe
Top Tip
How to Serve Gingerbread Blossom Cookies with Chocolate Kisses Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Blossom Cookies with Chocolate Kisses Recipe

Why You'll Love This Recipe

I can’t get enough of these Gingerbread Blossom Cookies with Chocolate Kisses Recipe—they’re not just any holiday cookie. They’re chewy, spicy, and that kiss of chocolate on top feels like a little gift every time you bite into one. Baking them fills my kitchen with that nostalgic scent that just says ‘holiday magic’.

Perfect Balance of Flavors: The blend of ginger, cinnamon, and warm spices hits just right—deep and flavorful without overpowering.
Easy to Make: This recipe is straightforward and forgiving, making it great for bakers of any skill level.
Chocolate Surprise: Pressing a Hershey’s Kiss into each cookie adds that iconic chocolate center everyone loves.
Great for Gifting: They’re beautiful, festive, and store well—perfect for holiday cookie exchanges or giving to neighbors.

The image shows many round cookies arranged closely on a metal cooling rack over a white marbled surface. Each cookie is golden brown with a rough, sugar-coated texture on the outside. In the center of each cookie, there is a chocolate candy piece, some are solid milk chocolate while others are white chocolate with milk chocolate stripes. One cookie near the middle has a bite taken out of it, revealing a soft, chewy inside and melted chocolate oozing from the center. The cookies are evenly spaced in rows, creating a neat pattern. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cookie dough is a cozy mix of spices, soft butter, and sweet molasses, which together give that classic gingerbread flavor and chewy texture. Choosing quality ingredients really makes a difference here, especially the molasses and spices.

Flat lay of a small mound of all-purpose flour, a small heap of reddish-brown ground ginger powder, a tiny pile of warm brown ground cinnamon, very small sprinkles of ground cloves, allspice, and nutmeg each in neat little groups, a pinch of salt crystals, a few softened cubes of pale yellow unsalted butter, a small mound of dark brown packed light brown sugar, a small white ceramic bowl filled with thick dark molasses, one large whole egg with a clean shell, a small white bowl with clear vanilla extract, a small white bowl filled with granulated sparkling sugar crystals, and a neat cluster of unwrapped shiny silver-foiled chocolate kisses all arranged in perfect symmetry on a simple white ceramic plate placed 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 base of the dough—spoon and leveled for accurate measurement to keep cookies tender but sturdy enough to hold their shape.
Baking Soda: Helps the cookies spread just right and develop a slight lift.
Ground Ginger: Gives that signature zing and warmth essential to gingerbread.
Ground Cinnamon: Adds sweet, woody depth and complements the ginger perfectly.
Ground Cloves, Allspice, Nutmeg: These spices create a complex, rich flavor that makes the cookies taste extra special.
Salt: Balances sweetness and enhances all the spices.
Unsalted Butter: Room temperature is key here for smooth creaming with sugar, resulting in a creamy, tender cookie.
Brown Sugar: Adds moisture and a caramel-like sweetness—dark brown sugar gives extra richness.
Molasses: This is the heart of gingerbread; I swear by Grandma’s brand for a perfect sweet and slightly smoky flavor.
Egg: Provides structure and moisture; let it come to room temperature for best mixing.
Vanilla Extract: Just a touch heightens all the other flavors beautifully.
Granulated or Coarse Sugar for Rolling: Creates a lovely crunch and sparkle on the outside—coarse sugar adds a festive touch.
Hershey’s Kisses or Hugs: The iconic chocolate “blossom” that melts just right when you press it into hot cookies.

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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

One of the things I love about the Gingerbread Blossom Cookies with Chocolate Kisses Recipe is how easy it is to make your own. I often tweak the spices depending on the season or my mood—sometimes a little extra cinnamon if I want more warmth, or adding white chocolate kisses for a different twist.

Variation: I once swapped out the Hershey’s Kisses for peppermint bark candies during the holidays—added a refreshing minty touch that was a big hit.
Dietary Modification: You can substitute vegan butter and use flax eggs to make these suitable for dairy-free or vegan diets; the texture will still be amazing.
Spice Adjustment: If you prefer less spice, try reducing the ginger slightly—though I love the classic kick it gives!
Roll-In Sugar Choices: Coarse sugar or even a bit of cinnamon sugar sprinkled on top before baking enhances the sparkle and flavor.

Step-by-Step: How I Make Gingerbread Blossom Cookies with Chocolate Kisses Recipe

Step 1: Gathering and Preparing Your Ingredients

Start by measuring out all your dry ingredients and whisking them together—flour, baking soda, and all those lovely spices. This step ensures everything’s evenly distributed so every bite is packed with flavor. Also, let your butter and egg warm to room temperature to make the mixing easier and smoother.

Step 2: Creaming Butter and Sugar to Perfection

Using your mixer on medium-high, beat the softened butter and brown sugar until it’s creamy and fluffy—this took me a few tries before I got it right, but once you get the hang of it, you’ll love how it changes the cookie texture. Don't rush this step; it’s key for tender cookies!

Step 3: Mixing in Molasses, Egg, and Vanilla

Add the molasses, egg, and vanilla extract to your creamed mixture and blend well. The mixture might look a little curdled—that’s totally normal and nothing to worry about. Scrape down the bowl sides and mix again to get everything combined evenly.

Step 4: Combining Dry and Wet Ingredients

Lower your mixer speed and gradually add the flour-spice mixture to the wet ingredients. The dough will be thick and sticky—perfect for rolling into balls. If it’s too sticky to handle, pop it in the fridge for a few minutes to chill.

Step 5: Rolling, Coating, and Baking

Use a cookie scoop or tablespoon to portion out the dough into balls (about 1.5 tablespoons each), then roll each ball in granulated or coarse sugar for that extra sparkle and texture. Space cookies at least 2 inches apart on prepared baking sheets and bake at 350°F (177°C) for about 12 minutes, until edges are set but centers still look soft.

Step 6: Adding the Chocolate Kiss and Setting

Once out of the oven, let cookies cool on the pan for 5 minutes. Then, carefully press one unwrapped Hershey’s Kiss into the center of each cookie. Transfer to a tray and pop them in the freezer for 10 minutes to quickly set the chocolate—this step keeps the chocolate from melting too much and keeps it nice and glossy.

Top Tip

From my experience baking these cookies myself (many, many batches!), here are the best tips to help your Gingerbread Blossom Cookies with Chocolate Kisses Recipe turn out perfectly every time:

Properly Soften Butter: Don’t melt your butter! Just leave it out until it’s soft enough to press a finger into easily. This helps to cream it smoothly with sugar and results in a tender crumb.
Don’t Skip the Chilling: If the dough feels sticky, chilling it for 30 minutes makes rolling so much easier and prevents the cookies from spreading too much.
Quick Freeze Chocolate Step: Freezing immediately after pressing the chocolate keeps its shape and gives you that classic look—it’s a make-or-break moment for presentation.
Use Fresh Spices: I learned that fresh ground ginger and cinnamon make a huge difference. If your spices are old and dull, your cookies won’t have that vibrant aroma and flavor!

How to Serve Gingerbread Blossom Cookies with Chocolate Kisses Recipe

Gingerbread Cookies - Serving Suggestion

Garnishes

I usually stick with the classic coarse sugar rolled coating for a festive crunchy edge—but for parties, I’ve sprinkled a touch of edible glitter or drizzled some white chocolate over the tops for extra flair. Sometimes a little sprinkle of sea salt on the chocolate kiss gives a beautiful sweet-salty contrast too!

Side Dishes

These cookies pair perfectly with a warm mug of spiced tea, cider, or even a classic eggnog during the holidays. I've enjoyed them alongside a batch of homemade hot chocolate when welcoming guests—it’s a guaranteed crowd-pleaser combo.

Creative Ways to Present

For holiday gifts, I love stacking these in decorative tins layered with parchment paper and tied with a festive ribbon. Another fun idea is arranging them on a cookie platter with fresh cranberries and pine sprigs as edible “holiday decor” that doubles as a centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature—they stay fresh and chewy for about a week. I always separate layers with parchment paper to prevent sticking and keep those chocolate kisses perfectly intact.

Freezing

Frozen cookie dough balls are a lifesaver for busy holiday baking. I portion and flash-freeze them on trays, then transfer to a freezer bag. When ready, I bake straight from frozen—just adding an extra minute to the bake time. Baked cookies freeze beautifully too; just thaw overnight at room temp.

Reheating

For slightly warmed cookies, I pop them in the microwave for 10-15 seconds or heat in a low oven (about 275°F) for 5 minutes. This softens the cookie and melts the chocolate slightly without drying them out.

Frequently Asked Questions:

Can I make Gingerbread Blossom Cookies without molasses?

Molasses is key for that classic gingerbread flavor and chewy texture. If you don’t have molasses, you can substitute with dark corn syrup or a combination of honey and brown sugar, but the flavor won’t be quite the same—try to get some molasses for best results.

What’s the best way to prevent cookies from spreading too much?

Using chilled dough and rolling in sugar helps keep the cookies from spreading too much. Also, baking sheets lined with parchment paper or silicone mats help control spreading and crisping evenly. Avoid over-softening your butter, and measure your flour carefully, spooning and leveling it to avoid too little flour.

Can I use different chocolates instead of Hershey’s Kisses?

Definitely! I’ve used white chocolate hugs, chocolate chips, or butterscotch morsels as alternatives. Just be mindful that softer chocolates like hugs may melt faster, so the freezer step is extra important to set the treat.

How long do these cookies keep fresh?

Stored properly in an airtight container at room temperature, these cookies stay fresh for up to one week. You can also freeze them baked or as dough balls for up to three months if you want to bake fresh batches later.

Final Thoughts

I genuinely look forward to making the Gingerbread Blossom Cookies with Chocolate Kisses Recipe each season—it’s become a comforting tradition and a joyous way to share a little homemade love. These cookies bring a festive spirit to any gathering, and I can’t wait for you to experience that same delight. Trust me, once you try them, they’ll be a regular in your holiday baking lineup!