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Christmas is just around the corner, and that means it’s time to start baking! It’s day 2 in the 12 Days of Christmas Cookie series here on Something Swanky. And you guys. I just adorecookies. #Fact. My mom and my grandma are two of the best cookie bakers on the planet, so I was raised with lots of really great cookies, especially during the holidays. Which is part of the reason I decided to go on this crazy cookie marathon– I wanted to share something I love so much this time of year with all of you!
So. These cookies are a classic Christmas cookie (in our house) with a little twist. We always make these blossom cookies with peanut butter. You probably do too, right? Well, I did a little switcheroo here and used soft, pillow-y gingerbread cookies as the base instead of peanut butter cookies.These gingerbread blossoms are a delicious and easy-to-make cookie recipe. They are soft and chewy, with a gingerbread flavor that is perfect for the holiday season. Plus, they are stuffed with a Hershey Kiss, which makes them extra special. Your house will smell like Christmas while they are baking!
Iam hopelesslyaddicted tolovethe chocolate covered gingerbread cookies you can buy in stores this time of year, and so I knew that plopping a big Hershey Kiss down right in the middle of these cookies would create the perfect flavor combo. The subtle spice and the rich molasses in the cookies pairs perfectly with the sweet milk chocolate.
Also: crackly tops + rolled in sugar = everything a holiday cookie should be. Am I right??
Gingerbread Blossom Tips
– You can also use frosting or melted chocolate instead of Hershey Kisses for the center of these cookies. Just melt your chosen chocolate in a microwave-safe bowl or in a saucepan over low heat, and then use a spoon to drizzle it on top of the gingerbread cookies.- These gingerbread blossoms are also delicious rolled in powered sugar instead of cinnamon sugar. Try them both ways and see which you like best!- For extra crackly tops, bake your gingerbread blossoms for a few minutes longer. Keep an eye on them so they don’t burn.- These gingerbread blossoms would be perfect for a Christmas party or cookie exchange! Enjoy! 🙂
Gingerbread Blossom FAQs
Can I use a different type of chocolate for the Hershey Kisses?
Yes, you can use any type of chocolate that you like. Milk chocolate, dark chocolate, or even white chocolate would be great in these cookies.
My gingerbread blossoms aren’t getting very brown on top. What could be the problem?
Check to make sure that your oven is preheated before baking. If your gingerbread blossoms are not browning enough, you may need to bake them for a few minutes longer. Keep an eye on them so they don’t burn.
Yes, you can make these cookies up to two days in advance. Store them in an airtight container at room temperature. They will stay fresh and delicious!
I’m not a fan of gingerbread flavor. Can I use a different type of cookie dough instead?
Yes, you can use any type of cookie dough that you like for these gingerbread blossoms. Peanut butter is the standard for Blossoms, but chocolate chip or sugar cookie dough Chocolate chip would be great.
If you’re in the mood for some delicious Christmas cookies, look no further than these gingerbread Kisses! They are soft and chewy, with a perfect spicy flavor, and they are so easy to make. Plus, your house will smell amazing while they bake. They bring together two classic Christmas cookies in an unexpected way for a surprising treat that every neighbor and friend will be thrilled to have on their plates this year. If you make these cookies, be sure to let me know! Tag me on Instagram@somethingswankyand hashtag using #swankychristmascookies so I can see all the cookie goodness you have going on in your kitchens this season.
Gingerbread Blossom Cookies
Yield: 3 dozen
Soft and chewy gingerbread cookies stuffed with a Hershey Kiss. So easy to make, and your house will smell like Christmas while they are baking!
Ingredients
3/4 cup butter,cold
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon groundnutmeg
1/4 teaspoon salt
Additional sugar for coating
27 Hershey Kisses, unwrapped
Instructions
Preheat oven to 350ºF.
Beat together the butter and sugar until creamy and smooth. Mix in the egg and molasses.
In a separate bowl, mix together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry mixture to the wet and mix until combined.
Scoop two tablespoons of dough and form into a ball. Roll ball in the additional sugar and place on an ungreased cookie sheet.
Bake cookies for 9 minutes. Immediately press a Hershey Kiss into each cookie straight out of the oven. Allow to cool completely (it will take a few hours for chocolate to firm up) before serving or packing.
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Both are spiced cookies. The main differences are that gingersnaps are typically rolled into balls, while gingerbread is rolled out and cut into shapes. Gingersnaps are also baked slightly longer, which is where they get their snappy crispiness. Gingerbread is typically a little chewier.
Some gingerbread recipes require some time to soften after baking because they are initially firm. Gingerbread is made harder by molasses and honey, but it becomes softer when water is absorbed by the sugar.
The deep, caramel-like sweetness of molasses pairs perfectly with the warm spices of ginger, cinnamon, and cloves, creating the iconic flavor profile of these classic treats. The choice of molasses over other sweeteners adds a depth and complexity that elevates gingerbread to a cherished holiday tradition.
Ginger Snaps is a great werewolf movie because it has a unique take on the genre. It follows two teenage sisters who are dealing with the physical and emotional changes that come with the onset of puberty, and how those changes can be exacerbated by a werewolf curse.
Something has definitely gone wrong if your gingerbread is bland and doesn't have a distinct ginger flavor. To prevent this from happening, Lomas recommends using several different types of ginger: dried ground ginger, fresh ginger and candied ginger.
The shift from fresh ginger to dried spices seems to have taken place in most gingerbread recipes sometime around the 17th and 18th century as trade routes shifted across the Atlantic—a move that, in my opinion, makes for gingerbread that doesn't really taste like ginger and just ends up smacking of molasses.
It's tempting to want to roll out the dough as soon as it comes together, but let it have a little time to rest. Chilling it for at least two hours or overnight gives the ingredients a chance to absorb one another, making it a whole lot easier to roll out the dough without it cracking.
Golden syrup, or light treacle, is a thick sugar syrup. With its golden, amber color, it is lighter than molasses, though the two are similar in their thickness. Golden syrup also a liquid sweetener, so 1 cup of golden syrup can replace 1 cup of molasses.
Most likely too much bicarbonate of soda (baking soda) was added. Bicarbonate of soda is an extremely active raising agent and if you add too much then the gingerbread will rise up a lot during baking, then sink back fairly dramatically.
It's dark, dense, and comparatively dry, thanks to the lower moisture content of blackstrap. It's also bitter and salty, so there's nothing to temper the heat of the ginger, making it all but inedible.
Molasses – Essential for that deep, rich, caramel-like gingerbread flavour! It also helps hold the dough's shape. Golden syrup makes a great sub, or treacle. Honey will also work, but the cookies will spread out a touch more and not have the same deep flavour (but still very, very good!).
“Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”
Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will. Introduced in colonial times, the main differences between Gingerbread and Ginger Snaps are a longer bake time for an extra crisp and the use of molasses versus sugar.
Around the middle of the nineteenth century, however, gingerbread nut was superseded by ginger nut. The element nut presumably refers to the biscuits' smallness and roundness (ginger nuts seem originally to have been smaller than their twentieth-century descendants).
A gingersnap, ginger snap, ginger nut, or ginger biscuit is a biscuit flavored with ginger. Ginger snaps are flavored with powdered ginger and a variety of other spices, most commonly cinnamon, molasses and clove.
Gingersnaps were named from the German or Middle Dutch word snappen, meaning "to seize quickly." In the United States, gingersnaps were associated with Muster Day or Militia Day, a military training and social event the entire town attended.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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