Name: Gingerbread Blossoms Cookies with Hershey’s 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 (preferably dark); 6 Tablespoons (128g) unsulphured or dark molasses (preferably Grandma’s brand, not blackstrap); 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 wonderfully nostalgic about those tender, spice-kissed cookies—especially when they sport that shiny chocolate center. This Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe strikes the perfect balance between soft gingerbread warmth and a melty chocolate surprise that makes every bite unforgettable.

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

Why You'll Love This Recipe

What I adore about this Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe is how it perfectly blends traditional holiday spices with a fun chocolaty twist that feels both classic and cheerful. It’s a recipe that’s a joy to bake with family or friends, and it fills your kitchen with that warm, cozy aroma that instantly sets a happy mood.

Perfect texture: These cookies are soft and tender with just enough chewiness—no dry or crumbly bites here.
Built-in chocolate surprise: Pressing a Hershey’s Kiss on top right after baking adds that delightful melt-in-your-mouth moment we all crave.
Heavenly gingerbread spices: The blend of ginger, cinnamon, cloves, and nutmeg offers a rich, warming flavor without overpowering the cookie.
Perfect for gifting: These cookies look charming and taste amazing, making them my go-to for holiday plates and party favors.

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

Every ingredient in this Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe plays a special role. The spices create that signature gingerbread flavor, molasses adds deep sweetness and moisture, and the butter makes these cookies irresistibly soft. Here’s why I reach for each one—plus some tips on picking the best versions.

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: The sturdy base that provides the right structure without making cookies tough; be sure to spoon and level for accuracy.
Baking soda: This little leavener helps the cookies rise just enough, ensuring a tender crumb.
Ground ginger: The star spice—freshly ground or good-quality store-bought really amps up the flavor.
Cinnamon: Adds warm, sweet depth and pairs beautifully with ginger.
Cloves, allspice, nutmeg: These spices keep the flavor complex without stealing the show—just a hint goes a long way.
Salt: Balances the sweetness and enhances all the spice notes.
Unsalted butter: Softened to room temperature for easy creaming; gives richness and tenderness.
Brown sugar: Packed dark brown sugar lends moisture and caramel undertones; it’s my preferred choice for depth.
Molasses: The soul of gingerbread—choose unsulphured or Grandma’s brand; avoid blackstrap since it’s too bitter.
Egg: Binds everything and adds just enough moisture and structure.
Vanilla extract: A splash enhances all the spice flavors and rounds out the sweetness.
Granulated or coarse sugar: For rolling dough balls; coarse sugar adds lovely sparkle and crunch.
Hershey’s Kisses or Hugs: These are the crown jewels pressed on top for that melty, chocolate finish.

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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 best things about this gingerbread cookie recipe is how easy it is to adapt to your taste or occasion. I often swap in white chocolate Hugs instead of regular Kisses for a sweeter touch, or even omit the chocolate to enjoy them plain with a cup of tea. Feel free to play around!

Chocolate variation: I switched to white chocolate Hugs once, and loved how their creamy melt added a different but still delightful twist.
Spice adjustment: If you love a stronger ginger punch, add an extra ½ teaspoon of ground ginger—just watch it to keep balance.
Gluten-free option: I haven’t tried this myself, but swapping all-purpose with a 1:1 gluten-free blend could work; just keep an eye on dough texture.

Step-by-Step: How I Make Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe

Step 1: Prep Your Ingredients and Workspace

Start by gathering everything—you know how it goes, mismeasured spices or forgotten molasses can throw off the whole batch. Preheat your oven to 350°F (177°C), line your baking sheets with parchment or silicone mats, and sift together all the dry ingredients in a medium bowl. This helps distribute those spices evenly.

Step 2: Cream Butter and Sugar to Fluffy Perfection

In your mixing bowl, beat the softened butter and brown sugar on medium-high speed until creamy and light—about 3 minutes. This step is key for tender cookies, so don’t rush it. I usually time it while cleaning the counters—it’s my little baking hack!

Step 3: Add Molasses, Egg, and Vanilla

Next, mix in molasses, the egg, and vanilla extract until combined. The batter might look a bit curdled here—that’s perfectly normal. Just scrape down the bowl sides and keep mixing to get everything well incorporated.

Step 4: Combine Wet and Dry Ingredients

Turn your mixer to low, gradually add in the flour-spice mixture, and stir just until combined. The dough will be thick—this is exactly right. Resist the urge to overmix, or the cookies might become tough.

Step 5: Scoop, Roll, and Sugar-Coat the Dough Balls

Using about 1.5 tablespoons per cookie, scoop and roll the dough into balls. Then roll each one in granulated or coarse sugar—coarse sparkly sugar gives an extra-shiny, crunchy finish that feels so festive. Place them at least 2 inches apart on your baking sheets to give them room to spread.

Step 6: Bake Until Edges Set

Bake for 12 minutes or until the cookie edges just begin to look set but centers are still soft. It’s tempting to leave them longer for a crisp cookie, but these are best when tender and slightly chewy.

Step 7: Add Hershey’s Kisses and Freeze to Set

Remove cookies and let cool for 5 minutes on the baking sheet. Then gently press an unwrapped Hershey’s Kiss into the center of each warm cookie. Transfer to a plate or tray that fits in your freezer and chill for 10 minutes so the chocolate doesn’t lose shape. This quick freeze is a game-changer!

Step 8: Serve and Enjoy

After the chocolate firms up, these cookies are ready to impress. I like to serve them on festive platters at holiday gatherings, but they’re equally wonderful just off the cooling rack with a big mug of hot cocoa.

Top Tip

I’ve baked these cookies quite a few times now, and a couple of tips really helped me perfect them. Here are some nuggets I hope will save you fuss and bring out the best in your batch.

Don’t skip chilling if possible: While the original recipe doesn’t require chilling, chilling the dough even for 30 minutes helps prevent excessive spreading and makes handling easier.
Use room-temperature eggs: They blend better and help keep the dough smooth and consistent without curdling.
Press chocolate gently: Wait a few minutes before pressing the Hershey’s Kiss in, so you don’t press too hard and flatten your cookie.
Freeze quickly: That 10-minute freezer step is critical for keeping the chocolate shape perfect—and it’s a neat trick my grandma taught me!

How to Serve Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe

gingerbread blossoms - Serving Suggestion

Garnishes

I usually keep it simple—those sparkly coarse sugar crystals on top do all the fancy work! But for a festive touch, a light dusting of powdered sugar or a few crushed peppermint pieces sprinkled atop the chocolate kisses adds fun and holiday cheer.

Side Dishes

These cookies pair beautifully with hot drinks like mulled cider, creamy eggnog, or a classic peppermint mocha. For an afternoon treat, I love serving them alongside whipped cream-topped hot chocolate and a plate of fresh fruit to balance the sweetness.

Creative Ways to Present

For holiday parties, I like to arrange these cookies in a circle baked right onto parchment paper, then press the kisses in before freezing—baking them touching makes a lovely pull-apart cookie board. Another idea: wrap a few in festive cellophane tied with twine for sweet party favors.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread blossoms in an airtight container at room temperature. They stay fresh and soft for up to a week—sometimes longer if they’re well sealed. If they do firm up, a quick zap in the microwave softens them right back up.

Freezing

I’ve found that both baked cookies and unbaked dough balls freeze really well. For dough, I shape and sugar coat balls, freeze them on a tray, then store in a sealed bag. When you bake straight from frozen, add an extra minute or so to the baking time—no thawing needed!

Reheating

To refresh frozen or stored cookies, I warm them in a 300°F oven on a cooling rack for about 5 minutes. This makes the chocolate slightly melty again and revives that soft, fresh-from-the-oven feel without drying out the cookie.

Frequently Asked Questions:

Can I make Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe without molasses?

Molasses is key for classic gingerbread flavor and that moist texture, so I wouldn’t recommend skipping it. If you can’t find molasses, unsulfured blackstrap varieties are too bitter, but mild unsulfured molasses works best. Substituting with honey or maple syrup changes the flavor and texture significantly.

What’s the best way to prevent Hershey’s Kisses from melting too much?

The quick freezing step right after you press the Kisses onto the warm cookies is essential. It sets the chocolate before it has a chance to spread too much. Using regular chocolate Kisses rather than white chocolate Hugs, which melt faster, also helps maintain shape.

Can I store these cookies in the refrigerator?

I usually avoid refrigeration because it can dry the cookies out. Storing them in an airtight container at room temperature is best to keep them soft. If your kitchen is very warm and humid, refrigeration might help, but bring them back to room temp before serving.

How long does the dough last if I make it ahead?

You can keep the dough in the fridge for up to 3 days. Just let it sit at room temperature for about 30 minutes before scooping and rolling. You can also freeze dough balls for up to 3 months and bake them straight from frozen with a minute or two added to baking time.

Final Thoughts

These Gingerbread Blossoms Cookies with Hershey’s Kisses Recipe have become a staple in my kitchen every holiday season—not only for their melt-in-your-mouth texture and perfect spice blend but for the happiness they bring while baking and sharing. I hope you’ll love making (and eating!) them as much as I do. Trust me, once you try these, they’ll be on your holiday baking list for years to come.