Gingerbread Blossom Cookies



Delectable gingerbread blossom cookies with classic gingerbread flavors and the sweetness of Hershey's Kisses. A delicious holiday treat!

Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar for rolling
  • 48 chocolate Hershey's Kisses, unwrapped

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg

In another large bowl, beat butter and brown sugar until creamy

Add molasses, egg, and vanilla extract

Mix well

Gradually add the dry ingredients to the wet ingredients, mixing until combined

Shape the dough into 1-inch balls

Roll each ball in granulated sugar and place on the prepared baking sheets

Bake for about 8-10 minutes or until cookies are set and slightly cracked

Remove from the oven and immediately press a chocolate Hershey's Kiss into the center of each cookie

Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely


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