Empty My Fridge
Gingerbread Blossoms
Ingredients
- Flour3 cups
- Baking soda1 tsp
- Ginger · ground2 tsp
- Cinnamon · ground1
- Clove · ground¼ tsp
- Allspice · ground¼ tsp
- Nutmeg · ground¼ tsp
- Salt¼ tsp
- Butter · softened¾ cups
- Brown sugar¾ cups
- Molasses6 tbsp
- Egg1
- Vanilla1 tsp
- Sugar½ cups
- Hershey's Kisses or Hugs · unwrapped30
Instructions
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg and salt.
- In a large bowl, beat the butter and brown sugar on medium-high speed for about 3 minutes until creamy. Add the molasses, egg and vanilla and beat for about 1 minute, scraping the bowl as needed.
- Add the flour mixture to the wet ingredients and mix on low until combined. The dough will be thick.
- Roll dough into balls of about 1.5 tablespoons (30g) each. Roll each ball in granulated or coarse sugar and space at least 2 inches apart on the sheets.
- Bake for 12 minutes, or until the edges look set.
- Cool on the baking sheet for 5 minutes.
- Transfer the cookies carefully to a tray that fits in the freezer. Press a chocolate kiss into the center of each, then freeze for 10 minutes to set the chocolate.
- Remove from the freezer and serve. Store leftovers covered at room temperature for up to 1 week.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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