Soft Gingerbread Blossom Cookies

These Gingerbread Blossom Cookies combine everything you love about classic gingerbread with the charm of blossom-style cookies. Soft, warmly spiced gingerbread dough bakes into tender cookies that cradle a rich chocolate kiss in the center. They’re festive, cozy, and perfect for holiday baking, cookie exchanges, or cozy winter afternoons. Easy to make and visually irresistible, these cookies disappear fast once they hit the table.

Why You’ll Love This Recipe

• Soft and chewy gingerbread texture
• Warm spices with rich chocolate contrast
• Festive look perfect for holidays
• Easy dough that holds its shape
• Great for gifting and cookie swaps
• Kid-friendly and crowd-pleasing

Ingredients

Gingerbread Cookies

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 teaspoon vanilla extract

Coating & Topping

• 1/3 cup granulated sugar
• 24 chocolate kisses, unwrapped

Step-by-Step Instructions

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
3. In another bowl, cream butter and brown sugar until smooth.
4. Add egg, molasses, and vanilla, mixing until combined.
5. Gradually add dry ingredients and mix until dough forms.
6. Roll dough into 1-inch balls.
7. Roll each ball in granulated sugar.
8. Place cookies on baking sheets, spacing evenly.
9. Bake for 8–10 minutes until set but soft.
10. Remove from oven and immediately press a chocolate kiss into each cookie.
11. Allow cookies to cool completely on baking sheets.

Tips & Variations

• Chill dough briefly if it feels sticky.
• Press kisses gently to prevent cracking.
• Swap chocolate kisses with caramel-filled chocolates if desired.
• Add a pinch of black pepper for deeper spice.
• Store cookies overnight for extra softness.

Storage & Freezer Instructions

• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies without kisses for up to 2 months.
• Add chocolate kisses after thawing for best appearance.

Serving & Pairing Ideas

• Serve with hot cocoa, coffee, or chai.
• Add to holiday cookie trays.
• Wrap as edible gifts for friends and family.
• Pair with vanilla ice cream for dessert plates.

Frequently Asked Questions

Why did my cookies crack too much?

Gingerbread dough naturally cracks slightly. Excess cracking usually means the dough was too cold or overbaked.

Can I make the dough ahead of time?

Yes. Refrigerate the dough for up to 48 hours. Let it soften slightly before rolling.

Do the chocolate kisses melt?

They soften but keep their shape as long as you add them after baking.

Can I use different spices?

Yes. Adjust spice levels to your preference or add cardamom for warmth.

Ready to Make It?

These Gingerbread Blossom Cookies bring warmth, spice, and festive charm to any holiday table. Soft centers, cozy flavors, and chocolatey tops make them a must-bake treat. Save this recipe so you can bring classic holiday comfort to every batch.

You Might Also Like

• Cinnamon Roll Cookies – Soft, swirled, and bakery-style.
• Gingerbread Truffles – Rich and holiday-ready.
• Cream Cheese Cookies – Tender and versatile.
• Chocolate Raspberry Crinkles – Bold chocolate flavor with festive cracks.

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