I know, I know. It’s very last minute to share this holiday cookie recipe with you. After all we’ve already lit the last Hanukkah candle, and Christmas Eve is upon us. But just in case you’re still looking for a delicious treat to enjoy this holiday season, I figured I’d still share these tasty Gingerbread Blossom Cookies. I’ve been meaning to post this recipe for a while, but somehow 6 Hanukkah events plus 3 traditional holiday parties plus seemingly hundreds of potato latkes, a toddler, and a job got in between me and my blog. But anyhow, gingerbread is so good you can enjoy it well after the holiday season passes.
I was lucky enough to receive a bag of Hershey’s Kisses from Influenster and I knew I wanted to bake something with them, though I have to say, I was tempted to unwrap one of those shiny little Kisses and dig in as soon as I opened my box from Influenster. I spent some time researching Hershey’s Kiss recipes. And believe me, there are tons out there on the internet. I know the Peanut Butter Blossom cookies are somewhat traditional this time of year, and even showed up in my Hershey’s cookbook, but since I really love the flavors in gingerbread, I figured I’d veer slightly off the peanut butter path (though chocolate and peanut butter in combination are pretty darn delicious too) to the gingerbread world.
The final product is amazing. Crispy on the outside, chewy on the inside ginger cookies, complete with a smooth chocolate-y Kisses perched on top. I hope you enjoy a wonderful and sweet holiday season with your friends and family and I’m looking forward to sharing more recipes on The Dinner Pages in the coming year.
Gingerbread Blossom Cookies (adapted from Cinnamon-Spice & Everything Nice)
Yield: 4-5 dozen cookies
3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
1/4 cup turbinado (or granulated)
48-60 Hershey’s Kisses, unwrapped
- In a large mixing bowl combine the flour, ginger, cinnamon, baking soda, nutmeg, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and brown sugar together until light and fluffy. Add molasses, egg, and vanilla and mix until combined.
- Gradually add in the dry ingredients on low speed until fully mixed. Remove from the bowl, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350F. Shape dough into 1-inch balls, coat all over in turbinado sugar, and place 2 inches apart on baking sheets lined with parchment paper or silpats.
- Bake 8 to 10 minutes. The edges of cookies will just begin to brown. Remove from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each cookie.
- Transfer to wire racks to cool completely.
Here’s another yummy ginger cookie recipe from The Dinner Pages!
I received Hershey’s Kisses complimentary from Influenster for testing purposes but all opinions are my own.