Name: Gingerbread Blossoms
Prep time: 35 min
Cook time: 35 min
Yield: 5
Ingredients: 3/4 cup butter, softened -; 3/4 cup packed brown sugar -; 1 large egg, room temperature -; 1/2 cup molasses -; 3 cups all-purpose flour -; 1 teaspoon baking soda -; 1/4 teaspoon salt -; 2 teaspoons ground ginger -; 1 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -; 1/4 cup sugar -; 60 milk chocolates or striped chocolate kisses, unwrapped -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Gingerbread Blossoms

1. 3/4 cup butter, softened -

2. 3/4 cup packed brown sugar -

3. 1 large egg, room temperature -

4. 1/2 cup molasses -

5. 3 cups all-purpose flour -

6. 1 teaspoon baking soda -

7. 1/4 teaspoon salt -

8. 2 teaspoons ground ginger -

9. 1 teaspoon ground cinnamon -

10. 1/4 teaspoon ground nutmeg -

11. 1/4 cup sugar -

12. 60 milk chocolates or striped chocolate kisses, unwrapped -

How to cook deliciously - Gingerbread Blossoms

1. Stage

Place the softened butter and brown sugar in a large bowl and cream them together for five to seven minutes, until light and fluffy. Gradually beat the egg and molasses into the creamed butter and sugar. Editor's Tip: Creaming the butter and sugar is an important step in achieving soft and light cookies. Make sure to beat the ingredients on high speed for the full five to seven minutes. Scrape down the sides and bottom of the bowl once halfway through and again at the end.

2. Stage

Whisk the flour, baking soda, salt and spices together in a separate bowl. Gradually beat the dry ingredients into the creamed mixture. Editor's Tip: To avoid overmixing your dough (which could potentially lead to tough cookies), add the dry ingredients in two or three additions and mix on low speed just until the ingredients are combined.

3. Stage

Cover the dough and place it in the refrigerator to chill until firm enough to shape, about four hours.

4. Stage

Preheat the oven to 350°F. Scoop the chilled dough and shape into 1-inch balls, then roll each dough ball in granulated sugar. Place the rolled dough balls about 1-inch apart on ungreased baking sheets. Bake for 8 to 10 minutes, until lightly browned. Editor's Tip: It's OK if you end up needing more than 1/4 cup sugar to coat the dough. Simply use as much as you need to evenly coat each dough ball.

5. Stage

Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Allow the gingerbread kiss cookies to cool for a few minutes on the baking sheets before transferring them to a wire rack to cool completely.