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

There’s something utterly comforting about the warm spices and soft, chewy texture of these treats. The Gingerbread Blossoms with Chocolate Kisses Recipe fills your kitchen with cozy holiday scents while delivering that perfect melt-in-your-mouth cookie with a gooey chocolate center. Trust me, these blossoms are a total crowd-pleaser!

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 with Chocolate Kisses Recipe
Top Tip
How to Serve Gingerbread Blossoms with Chocolate Kisses Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Blossoms with Chocolate Kisses Recipe

Why You'll Love This Recipe

I’ve made these Gingerbread Blossoms with Chocolate Kisses dozens of times over the years, especially during chilly evenings when the holidays start creeping in. What makes this recipe stand out is not just the flavor, but how simple it is to bring a little festive magic to your cookie jar in under an hour.

Perfect Balance of Spices: The blend of ginger, cinnamon, cloves, and other warm spices gives a rich, deep flavor without overpowering the chocolate kiss in the center.
Chewy Yet Soft Texture: These cookies get that wonderful chewiness without being too dense—they just feel like a hug in cookie form.
Easy to Customize: Whether you want to swap chocolate kisses for white chocolate hugs or leave them plain, this recipe adapts like a charm.
Great for Sharing: They hold up well, making them perfect for cookie exchanges, gifts, or just sneaking a couple when no one’s watching.

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

This gingerbread cookie dough packs in classic flavors with some thoughtful additions that give it depth and perfect baking chemistry. Each spice plays a role in building a warm aroma that pairs brilliantly with melty chocolate.

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 shapes your cookies; I always spoon and level for accuracy.
Baking soda: Helps these cookies rise just enough without becoming cakey.
Ground ginger, cinnamon, cloves, allspice, nutmeg: This blend is the soul of your gingerbread. Fresh, high-quality spices make a noticeable difference here.
Salt: Balances sweetness and enhances those spices.
Unsalted butter: Softened but not melted—gives the cookie its tender texture and rich flavor.
Brown sugar: I prefer dark brown sugar for a more intense molasses flavor and moisture.
Molasses: The unmistakable gingerbread note—you want unsulphured, dark molasses, not blackstrap which is too bitter.
Large egg: Helps bind everything together and adds a bit of richness.
Pure vanilla extract: Rounds out the flavor and brings warmth.
Granulated or coarse sugar for rolling: Gives that beautiful twinkle and a pleasant crunch on the outside.
Hershey’s Kisses or Hugs: The iconic chocolate center. Regular chocolate kisses stay firmer, while white chocolate hugs melt faster so freezing step is key.

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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 joys of this Gingerbread Blossoms with Chocolate Kisses Recipe is how it lets you put your own spin on tradition while still feeling classic. I often switch up the centers — sometimes using peanut butter cups for a nutty surprise or pressed mini chocolate chips for bite-sized bursts of chocolate.

Variation: I once tried swapping in white chocolate chips and adding a sprinkle of crushed peppermint on top before baking — it was festive and addictive!
Dietary tweaks: For dairy-free, try using vegan butter and dairy-free chocolate kisses — the texture shifts a bit but still delicious.

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

Step 1: Set the stage with spice and flour

Before diving in, whisk together your flour, baking soda, and all the spices in a medium bowl. This ensures every bite has an even sprinkle of warm flavor. I like doing this early so the spices wake up and mingle.

Step 2: Cream the butter and sugar to happiness

Using a paddle attachment or handheld mixer, beat softened butter with the brown sugar until smooth and creamy — about 3 minutes. This little step is crucial for texture! It creates air pockets that give the cookies a tender chew. Add in your molasses, egg, and vanilla, then mix well. Don’t worry if it looks a touch curdled—that’s totally normal here.

Step 3: Bring it all together

Slowly add the flour-spice mixture to your wet ingredients on low speed. The dough will be thick and slightly sticky—that’s the perfect texture for rolling. If it feels too soft, a quick chill helps.

Step 4: Roll, sugar, and bake with love

Scoop about 1.5 tablespoons of dough per cookie, roll into balls, then generously coat in granulated or coarse sugar. I love coarse sugar for that extra sparkle and crunch. Arrange them with enough space to spread and bake at 350°F (177°C) for 12 minutes—edges should look set but the centers are still soft.

Step 5: The chocolate kiss finale

Right out of the oven, let your cookies rest on the tray for 5 minutes so they firm up just a bit. Then, gently press a chocolate kiss into the center of each warm cookie. Transfer them quickly to a plate or smaller tray that fits into your freezer for about 10 minutes. This step cools the chocolate so it holds its shape without turning into a melty mess.

Top Tip

I learned the hard way that skipping the 10-minute freeze makes the chocolate kiss melt too much and lose that iconic shape. So trust me—don’t skip this step for the perfect cookie-to-chocolate ratio every time.

Use fresh spices: I always buy ground ginger and cinnamon in smaller amounts and replace yearly for the brightest flavor.
Cream well: Don’t rush the butter and sugar stage—it makes a bigger difference than most people realize.
Don't overbake: These cookies continue to firm up post-baking; pulling them at just the right time keeps them chewy.
Quick chill dough if soft: If your dough feels too soft to roll, 20-30 minutes in the fridge makes a world of difference.

How to Serve Gingerbread Blossoms with Chocolate Kisses Recipe

gingerbread blossoms - Serving Suggestion

Garnishes

I usually leave these beauties simple because the sugar coating already adds sparkle, but sometimes I sprinkle a pinch of finely chopped crystallized ginger or edible gold dust when serving—especially for holiday gatherings. It really ups the festive vibe.

Side Dishes

Serve these cookies alongside a steaming cup of spiced tea, hot cocoa, or even a bold coffee to balance the sweetness. They also pair surprisingly well with a scoop of vanilla bean ice cream if you want to get a little indulgent.

Creative Ways to Present

I love arranging finished cookies in small tins layered with parchment paper for gifts. Another fun idea: arrange them on a festive platter in a ring shape—like a wreath! Adding a few sprigs of fresh rosemary or holly around the edges makes it festive and inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled and set, I store leftover Gingerbread Blossoms in an airtight container at room temperature. They stay fresh and chewy for up to a week. Just be sure the container has a tight seal so they don’t dry out.

Freezing

I’ve frozen the cookie dough balls before, pulling them out weeks later for an impromptu bake. Freeze the dough balls on a tray first, then transfer to a zip-top freezer bag. When you bake from frozen, just add about 1 minute to the bake time—easy and convenient!

Reheating

If you want to reheat the cookies, a quick 10-15 second zap in the microwave warms that chocolate kiss up nicely without making the cookie tough. For larger batches, a few minutes at 300°F in the oven revives them beautifully.

Frequently Asked Questions:

Can I make Gingerbread Blossoms without the chocolate kisses?

Absolutely! You can bake these spicy cookies plain if you prefer. Simply skip pressing the chocolate kiss into the center, and bake as directed. They’re delicious on their own or perfect for dipping in hot drinks.

What’s the best way to soften butter for this recipe?

Let butter sit at room temperature for about an hour until it’s soft but not melted. If you’re short on time, cut it into cubes and leave it out for 15-20 minutes or soften gently in the microwave at low power in 5-second bursts—watch closely to avoid melting.

Can I substitute the molasses?

Molasses is key for authentic gingerbread flavor, so I recommend sticking with unsulphured dark molasses. Blackstrap molasses has a stronger, bitter taste and will change the cookie’s flavor. If you can’t find molasses, try a mix of honey and a little brown sugar as a last resort, but the flavor won’t be quite the same.

How do I avoid spreading or flat cookies?

Make sure your butter is softened but not melted, and don’t over-mix the dough once the flour is added. Chilling the dough for 20-30 minutes before rolling can also help maintain the cookie’s shape during baking. Lastly, keep cookies spaced at least 2 inches apart on the baking sheet.

Final Thoughts

Making these Gingerbread Blossoms with Chocolate Kisses has become a little tradition in my kitchen—there’s something about that first warm bite, the melding of spice and smooth chocolate, that brings a smile every time. I hope you cook up a batch soon and share them with people you love, because these cookies really do taste like holiday joy wrapped in a sweet package.