Soft and chewy gingerbread cookies topped with a chocolate kiss. The cookies have all of the warm spices and flavors of a traditional gingerbread cookie, but with a soft and chewy texture. They are made like a blossom cookie with a chocolate kiss on each cookie. The chocolate and gingerbread flavors go together perfectly. Everyone will love this fun twist on a classic holiday cookie this Christmas.
The cookie dough for the gingerbread cookies is made with all of the usual gingerbread flavors like, molasses, cinnamon and ginger. But instead of being rolled out and cut into shapes, these cookies are dropped onto a baking sheet with a cookie scoop and have a soft and chewy texture once baked. Bake the cookies until they come out clean in the center. Place one unwrapped chocolate onto each cookie. Let cool completely on a wire rack before serving.
Gingerbread Blossom Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 teaspoon vanilla extract
- chocolate kisses
Instructions
- Preheat the oven to 350 F. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, ginger, and cloves.
- In a large bowl, combine butter, both sugars and molasses until fluffy. Add in the egg and vanilla extract, and mix until smooth. Add in the flour mixture and mix until it is fully combined.
- Roll the cookie dough into balls, and place them onto a large ungreased baking sheet at least 2-inches apart. Bake for 10-12 minutes. Remove from the oven, and top each cookie with one unwrapped kiss.
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