Gingerbread Blossoms

Total Time Prep: 35 min. + chilling Bake: 10 min./batch
Yield 5 dozen
Test Kitchen Approved
These soft and chewy gingerbread blossoms, aka gingerbread kisses, will be the first treat to disappear at your next holiday gathering.

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 60 milk chocolate or striped chocolate kisses, unwrapped

Directions

  1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Gradually beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 4 hours.
  2. Preheat oven to 350°. Shape dough into sixty 1-in. balls; roll in sugar. Place 1 in. apart on ungreased baking sheets. Bake until lightly browned, 8-10 minutes.
  3. Press a chocolate kiss immediately into the center of each cookie. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 88 calories, 4g fat (2g saturated fat), 10mg cholesterol, 56mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

Whether you call them kisses or hugs, these cookies show nothing but love when served warm from the oven. They'er typically made with a peanut butter dough, but the ginger and spices in these thumbprints are a fun Christmastime spin on an all-time favorite. —Nancy Zimmerman, Cape May Court House, New Jersey
Recipe Creator

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