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; 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 so cozy about the spicy warmth of a soft cookie, especially when it’s topped with a melty chocolate center. This Gingerbread Blossoms with Chocolate Kisses Recipe just might become your new holiday classic, offering that perfect mix of gingery spice and chocolatey bliss that makes your kitchen smell amazing.

The image shows multiple round cookies with a textured, golden-brown surface covered in large sugar crystals that sparkle against a white marbled background. Each cookie has one chocolate candy placed in the center. The candies come in two varieties: one is smooth milk chocolate with a small knob in the middle, and the other is white chocolate with brown stripes on top. Two cookies have bites taken out of them, showing a dense, soft interior and chocolate filling inside the cookie's center. The cookies are arranged casually with some crumbs scattered around, creating a cozy, homemade feel. 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’m genuinely excited to share this recipe with you because it strikes that perfect balance between nostalgic and festive. It’s a cookie that brings people together—whether for school cookie swaps, holiday parties, or quiet evenings by the fire with a mug of tea. Plus, the chocolate kiss in the center? Pure magic!

Classic Flavor Combo: The blend of ginger, cinnamon, and warm spices combined with molasses gives these cookies their authentic gingerbread goodness.
Simple Yet Impressive: You don’t need fancy ingredients or complicated steps, yet these cookies look and taste like a baker’s special.
Perfect Texture: Soft and slightly chewy cookies with a little crunch from rolling sugar — just the way I like ‘em.
Chocolate Kisses Finish: That signature Hershey’s Kiss pressed into each cookie adds a sweet, melty surprise everyone raves about.

The image shows many round cookies arranged closely on a metal cooling rack over a white marbled surface. Each cookie is golden brown with a rough, sugar-coated texture on the outside. In the center of each cookie, there is a chocolate candy piece, some are solid milk chocolate while others are white chocolate with milk chocolate stripes. One cookie near the middle has a bite taken out of it, revealing a soft, chewy inside and melted chocolate oozing from the center. The cookies are evenly spaced in rows, creating a neat pattern. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Blossoms with Chocolate Kisses Recipe plays a key role in building flavor, texture, and that irresistible aroma. Here’s why I rely on these staples and what to look for to get the best results.

Flat lay of a small mound of all-purpose flour, a small heap of reddish-brown ground ginger powder, a tiny pile of warm brown ground cinnamon, very small sprinkles of ground cloves, allspice, and nutmeg each in neat little groups, a pinch of salt crystals, a few softened cubes of pale yellow unsalted butter, a small mound of dark brown packed light brown sugar, a small white ceramic bowl filled with thick dark molasses, one large whole egg with a clean shell, a small white bowl with clear vanilla extract, a small white bowl filled with granulated sparkling sugar crystals, and a neat cluster of unwrapped shiny silver-foiled chocolate kisses all arranged in perfect symmetry on a simple white ceramic plate placed 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: Provides structure and the right chewiness when spooned and leveled properly—don’t just scoop from the cup or your dough will be too dense.
Baking soda: Gives a little lift and helps balance the acidity of the molasses to keep cookies soft.
Ground ginger: The star spice here, bringing that signature zing to every bite.
Ground cinnamon: Adds warmth and depth to the spice mix—don’t skip this!
Ground cloves, allspice, nutmeg: These spices layer complexity, making the flavor rich without overpowering.
Salt: Enhances sweetness and balances the spices perfectly.
Unsalted butter: Softened to room temp for easy creaming—this keeps cookies tender and flavorful.
Brown sugar: I like dark brown sugar here for molasses-y notes that boost the gingerbread flavor.
Molasses: The secret to that deep, rich color and taste—go for unsulphured or a good quality brand like Grandma’s.
Egg: Binds ingredients and adds moisture; room temperature eggs blend better for smoother dough.
Vanilla extract: Softens and rounds out all those powerful spices.
Granulated or coarse sparkling sugar: Rolling the dough balls in sugar gives that satisfying crunch and sparkle on top.
Hershey’s Kisses or Hugs: The melty chocolate center everyone loves—classic or white chocolate are delicious choices.

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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 my favorite things about this Gingerbread Blossoms with Chocolate Kisses Recipe is how easy it is to tweak without losing that special holiday vibe. Feel free to get creative or suit it to your taste!

Variation: I sometimes swap the Hershey’s Kisses for butterscotch chips or mini white chocolate morsels to change up the flavor, which my family always enjoys. Adding a sprinkle of sea salt after pressing in the chocolate can also bring out an amazing contrast.

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

Step 1: Gather and Measure Everything

I always start by measuring all my ingredients precisely—especially the flour and spices. For this recipe, spooning and leveling the flour is key to getting the right texture, so I avoid scooping directly from the bag. Having everything ready makes the process smooth and enjoyable.

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking soda, and all your spices in a medium bowl. Mixing this before adding to the wet ingredients ensures even spice distribution, so no surprises when biting into these cookies.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and brown sugar on medium-high speed until the mixture turns creamy and fluffy—this usually takes about 3 minutes. This creaming step is crucial for that tender, melt-in-your-mouth texture you want in gingerbread.

Step 4: Add Molasses, Egg & Vanilla

Beat in the molasses, egg, and vanilla extract until combined. The mixture might look a little curdled or separated—that’s totally normal, so don’t worry! It’ll come together perfectly once you add the flour.

Step 5: Combine Wet and Dry Ingredients

Mix the dry ingredients into the wet on low speed until just combined. The dough will be thick and slightly sticky, which is exactly what you want for these cookies.

Step 6: Scoop, Roll, and Sugar-Coat

Scoop out about 1.5 tablespoons of dough per cookie, roll each into a ball, then roll it in granulated or coarse sparkling sugar. This little extra step adds a delightful crunch and sparkle that sets these cookies apart.

Step 7: Bake and Cool

Bake the cookies at 350°F (177°C) for about 12 minutes, until the edges look set but the centers are still soft. Let them cool on the baking sheet for 5 minutes because they firm up just enough before you put in chocolate kisses.

Step 8: Add the Chocolate Kiss and Chill

Carefully press a Hershey’s Kiss into the center of each warm cookie. I slide them gently onto a smaller tray with a spatula and pop them in the freezer for 10 minutes to set the chocolate quickly. This step keeps everything neat and pretty!

Top Tip

Over the years, I’ve learned a few tricks that really help these Gingerbread Blossoms with Chocolate Kisses turn out perfect every time. Try these and you’ll notice the difference immediately.

Proper Butter Softening: Make sure your butter is softened but not melted; too soft and the dough gets greasy, too cold and it won’t cream well.
Don’t Skip Chilling the Chocolate: Freezing the cookies after pressing in the chocolate keeps the kiss from melting and losing shape, which makes your cookies look as good as they taste.
Use Coarse Sugar for Rolling: It’s a small step that gives a beautiful crunch and sparkle on every cookie—worth the extra touch!
Room Temp Eggs: They blend into the batter more smoothly than cold eggs, so your dough stays uniform and easier to work with.

How to Serve Gingerbread Blossoms with Chocolate Kisses Recipe

gingerbread blossoms - Serving Suggestion

Garnishes

I like to keep things simple here—just a light dusting of powdered sugar makes the cookies look festive and snow-dusted. For special occasions, a little drizzle of melted white chocolate over the tops adds a gorgeous contrast and extra sweetness.

Side Dishes

These cookies pair beautifully with a steaming cup of chai latte or a rich hot chocolate for cozy nights. I’ve also found they’re a hit next to a cheese plate with mild cheeses like gouda or havarti — surprising but so good!

Creative Ways to Present

For gift giving or parties, I like stacking these on a tiered stand with sprigs of fresh rosemary or pine for a rustic holiday look. Wrapped in clear cellophane bags tied with red ribbon, they make delightful homemade gifts that always get compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftover Gingerbread Blossoms with Chocolate Kisses stored in an airtight container at room temperature, and they stay fresh for about a week. Just make sure to layer them between parchment paper so the chocolate kiss doesn’t stick to other cookies.

Freezing

I freeze unbaked cookie dough balls, which makes it so easy to pop a fresh batch in the oven whenever the craving hits. Just freeze the balls on a baking sheet, then store in a zipper bag. When ready to bake, you can put them in the oven straight from the freezer and add an extra minute to baking time.

Reheating

If you want to enjoy these cookies warm the next day, pop them in a 300°F oven for 5 minutes — perfect for softening the chocolate and warming up the spices all over again.

Frequently Asked Questions:

Can I use other types of chocolate instead of Hershey's Kisses?

Absolutely! You can swap Hershey’s Kisses for mini chocolate chips, white chocolate morsels, or butterscotch chips. Just press them in right after baking, and follow the freezing step to set them nicely.

Can I make this recipe gluten-free?

You can try substituting a cup-for-cup gluten-free flour blend, but be mindful that texture might change slightly. Adding a bit of xanthan gum usually helps mimic that chewy, soft texture you want in gingerbread cookies.

How long can I store these cookies?

Stored in an airtight container at room temperature, these cookies stay fresh for up to one week. For longer storage, freezing baked cookies in a sealed container for up to three months works well.

Can I skip the chocolate center?

Yes! You can bake these cookies plain without pressing in any chocolate. They’re delicious as-is, or you can press a few chocolate chips or other morsels into the center for a different twist.

Final Thoughts

Sharing this Gingerbread Blossoms with Chocolate Kisses Recipe feels like passing on a little piece of my holiday joy. These cookies are proof that simple ingredients and a little love make the best memories — and tastiest treats! I can’t wait for you to try them and discover how easy and rewarding it is to bake these festive delights yourself.