Gingerbread Blossoms Recipe (2024)

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Christmas is just around the corner, and that means it’s time to start baking! It’s day 2 in the 12 Days of Christmas Cookie series here on Something Swanky. And you guys. I just adorecookies. #Fact. My mom and my grandma are two of the best cookie bakers on the planet, so I was raised with lots of really great cookies, especially during the holidays. Which is part of the reason I decided to go on this crazy cookie marathon– I wanted to share something I love so much this time of year with all of you!

Gingerbread Blossoms Recipe (1)
Gingerbread Blossoms Recipe (2)

So. These cookies are a classic Christmas cookie (in our house) with a little twist. We always make these blossom cookies with peanut butter. You probably do too, right? Well, I did a little switcheroo here and used soft, pillow-y gingerbread cookies as the base instead of peanut butter cookies.These gingerbread blossoms are a delicious and easy-to-make cookie recipe. They are soft and chewy, with a gingerbread flavor that is perfect for the holiday season. Plus, they are stuffed with a Hershey Kiss, which makes them extra special. Your house will smell like Christmas while they are baking!

Gingerbread Blossoms Recipe (3)

Iam hopelesslyaddicted tolovethe chocolate covered gingerbread cookies you can buy in stores this time of year, and so I knew that plopping a big Hershey Kiss down right in the middle of these cookies would create the perfect flavor combo. The subtle spice and the rich molasses in the cookies pairs perfectly with the sweet milk chocolate.

Also: crackly tops + rolled in sugar = everything a holiday cookie should be. Am I right??

Gingerbread Blossoms Recipe (4)

Gingerbread Blossom Tips

– You can also use frosting or melted chocolate instead of Hershey Kisses for the center of these cookies. Just melt your chosen chocolate in a microwave-safe bowl or in a saucepan over low heat, and then use a spoon to drizzle it on top of the gingerbread cookies.- These gingerbread blossoms are also delicious rolled in powered sugar instead of cinnamon sugar. Try them both ways and see which you like best!- For extra crackly tops, bake your gingerbread blossoms for a few minutes longer. Keep an eye on them so they don’t burn.- These gingerbread blossoms would be perfect for a Christmas party or cookie exchange! Enjoy! 🙂

Gingerbread Blossom FAQs

Can I use a different type of chocolate for the Hershey Kisses?

Yes, you can use any type of chocolate that you like. Milk chocolate, dark chocolate, or even white chocolate would be great in these cookies.

My gingerbread blossoms aren’t getting very brown on top. What could be the problem?

Check to make sure that your oven is preheated before baking. If your gingerbread blossoms are not browning enough, you may need to bake them for a few minutes longer. Keep an eye on them so they don’t burn.

Can I make these cookies ahead of time?

Yes, you can make these cookies up to two days in advance. Store them in an airtight container at room temperature. They will stay fresh and delicious!

I’m not a fan of gingerbread flavor. Can I use a different type of cookie dough instead?

Yes, you can use any type of cookie dough that you like for these gingerbread blossoms. Peanut butter is the standard for Blossoms, but chocolate chip or sugar cookie dough Chocolate chip would be great.

If you’re in the mood for some delicious Christmas cookies, look no further than these gingerbread Kisses! They are soft and chewy, with a perfect spicy flavor, and they are so easy to make. Plus, your house will smell amazing while they bake. They bring together two classic Christmas cookies in an unexpected way for a surprising treat that every neighbor and friend will be thrilled to have on their plates this year. If you make these cookies, be sure to let me know! Tag me on Instagram@somethingswankyand hashtag using #swankychristmascookies so I can see all the cookie goodness you have going on in your kitchens this season.

Gingerbread Blossoms Recipe (5)

Gingerbread Blossom Cookies

Yield: 3 dozen

Soft and chewy gingerbread cookies stuffed with a Hershey Kiss. So easy to make, and your house will smell like Christmas while they are baking!

Ingredients

  • 3/4 cup butter,cold
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon groundnutmeg
  • 1/4 teaspoon salt
  • Additional sugar for coating
  • 27 Hershey Kisses, unwrapped

Instructions

Preheat oven to 350ºF.

Beat together the butter and sugar until creamy and smooth. Mix in the egg and molasses.

In a separate bowl, mix together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry mixture to the wet and mix until combined.

Scoop two tablespoons of dough and form into a ball. Roll ball in the additional sugar and place on an ungreased cookie sheet.

Bake cookies for 9 minutes. Immediately press a Hershey Kiss into each cookie straight out of the oven. Allow to cool completely (it will take a few hours for chocolate to firm up) before serving or packing.

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Gingerbread Blossoms Recipe (2024)

FAQs

What's the difference between ginger snaps and gingerbread? ›

Both are spiced cookies. The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.

Why does gingerbread smell so good? ›

When baking gingerbread cookies, we experience the lovely smell of cinnamaldehyde, the molecule that gives cinnamon its amazing taste and scent. You can see its chemical structure here. Try to spot the benzene ring. In order to have a scent, aromatic molecules must also be small.

What makes gingerbread hard or soft? ›

Some gingerbread recipes require some time to soften after baking because they are initially firm. Gingerbread is made harder by molasses and honey, but it becomes softer when water is absorbed by the sugar.

Why do you put molasses in gingerbread? ›

The deep, caramel-like sweetness of molasses pairs perfectly with the warm spices of ginger, cinnamon, and cloves, creating the iconic flavor profile of these classic treats.

What are the three types of gingerbread? ›

The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread.
  • BROWN GINGERBREAD.
  • WAFER GINGERBREAD.
  • HONEY GINGERBREAD.

What makes gingerbread taste like gingerbread? ›

Spice Combinations

Some other common spices used in gingerbread recipes are cinnamon, nutmeg, cloves, cardamom, and allspice. Cinnamon is available in ground form and in a stick. For baking, you should use ground cinnamon. Nutmeg adds a nutty, sweet spiciness to gingerbread.

How do I make my house smell like gingerbread? ›

Fresh Ginger

Add slices of fresh ginger if you want that pungent-yet-warming smell to linger in the air. Pair it with a few other baking spices, like the ones above, and your house will smell like gingerbread.

Should I eat my gingerbread house? ›

“Edible” is a loose term, apparently. A gingerbread house is about as edible as play-dough—you can eat it, but should you? These houses are usually left out for days (more on that later), drying out and crusting over. Yum!

What are the health facts about gingerbread? ›

Research shows it may aid in digestion, reduce nausea and help fight the common cold and flu. It's also believed ginger may support weight management, help manage arthritis and may also alleviate menstrual symptoms. Molasses is another ingredient sometimes found in gingerbread.

Can I use golden syrup instead of molasses? ›

Golden syrup, also known as "light treacle," is made from the evaporation of sugarcane, which creates a light, golden syrup very reminiscent of honey. Lyle's is a popular brand of golden syrup. Try using 1 cup golden syrup for every 1 cup molasses in a recipe.

Should gingerbread be refrigerated? ›

Not so much. To achieve crispy, sturdy gingerbread, Lomas recommends letting the baked gingerbread pieces dry out for a day or two. Don't put the pieces in the refrigerator or keep them in a closed container, as this keeps the moisture in.

Why is my gingerbread puffy? ›

Too much butter made for sticky dough, but delicious cookies. I had to use a spatula to lift these people-shaped cutouts from my flour-dusted countertop and onto a baking sheet. The dough was sticky, which resulted in slightly swollen cookies, but the finished product was nearly perfect.

Is molasses or golden syrup better for gingerbread? ›

Molasses – Essential for that deep, rich, caramel-like gingerbread flavour! It also helps hold the dough's shape. Golden syrup makes a great sub, or treacle. Honey will also work, but the cookies will spread out a touch more and not have the same deep flavour (but still very, very good!).

What is the most important ingredient in gingerbread? ›

Molasses. Molasses is an absolutely critical ingredient for true gingerbread flavor. This ingredient is often sold in several varieties, you will want to make sure that you grab a bottle that says “unsulphured” on the label. This has a milder (in a good way) flavor than sulphured molasses.

Why can't you use blackstrap molasses in gingerbread cookies? ›

Blackstrap Molasses

Though it's ideal for savory foods such as barbecue sauces and stews, Bourdon cautioned against choosing blackstrap for cookies. “Please avoid this dark and bitter molasses for your baking recipes,” she said. “It will make your cookies dry and quite frankly inedible.

Does gingersnap taste like gingerbread? ›

Introduced in colonial times, the main differences between Gingerbread and Ginger Snaps are a longer bake time for an extra crisp and the use of molasses versus sugar. Molasses was used as substitute for sugar as it was the more affordable alternative to sweetening.

Are ginger nuts the same as gingerbread? ›

Not to be confused with gingerbread – ginger nut biscuits are a delicious treat all by themselves. Sometimes known as ginger snaps (especially in America) they are particularly popular in Australasia, with some ranking them as New Zealand's number 1 biscuit!

What is another name for ginger snaps? ›

A gingersnap, ginger snap, ginger nut, or ginger biscuit is a biscuit flavored with ginger.

Is gingerbread the same as ginger? ›

Originally, the term gingerbread (from Latin zingiber via Old French gingebras) referred to preserved ginger. It then referred to a confection made with honey and spices.

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