Introduction

There is something undeniably magical about the aroma of ginger, cinnamon, and molasses wafting through the kitchen during the colder months. As a professional food writer for ChefManiac, I’ve tested hundreds of recipes, but these Gingerbread Blossom Cookies hold a special place in my holiday heart. They take the classic “Blossom” concept—traditionally seen with peanut butter—and give it a sophisticated, seasonal upgrade that screams “cozy sweater weather.”

These aren’t just your standard gingerbread men. They are soft, pillowy, and coated in a delicate crunch of sanding sugar, topped off with a striped Hershey’s Hug that melts just enough to become one with the cookie. Whether you are hosting a cookie swap or just want a sweet treat to pair with your afternoon coffee, this recipe is a guaranteed showstopper.

Why I Love This Recipe

What makes this recipe a personal favorite of mine? It’s the balance. Many gingerbread recipes can be overly stiff or so spicy they overwhelm the palate. This version focuses on a soft-baked texture and a complex spice profile that includes nutmeg and allspice for a deeper flavor.

I also love the visual appeal. The contrast between the dark, rich cookie and the white-and-chocolate striped “Hug” makes them look like they came straight from a professional bakery. Plus, they are incredibly kid-friendly to make! If you’ve already mastered these snow globe cookies, these blossoms are the perfect next project for your winter baking list.

Ingredients

To get that perfect “gingerbread” snap and chew, you’ll need the following:

• 3 cups all-purpose flour: The sturdy base for our dough.
• 2¼ tsp ground ginger: The star of the show.
• 1 tsp ground cinnamon: Adds warmth.
• 1 tsp baking soda: For the perfect rise.
• ¾ tsp ground nutmeg & ½ tsp ground allspice: These provide that “gourmet” depth of flavor.
• ¾ cup salted sweet cream butter: Softened to room temperature.
• ¾ cup light brown sugar: Packed tight for moisture and sweetness.
• ½ cup + 2 tbsp molasses: Essential for that iconic gingerbread color and chew.
• 1 large egg: Acts as the binder.
• 1½ tsp vanilla extract: To round out the spices.
• 30 Hershey’s Hugs: Unwrapped and ready to go.
• Sanding sugar: For rolling (granulated sugar works too, but sanding sugar adds more sparkle).

Swaps and Notes

• The Chocolate: If you can’t find Hershey’s Hugs, a classic Hershey’s Kiss works perfectly. For a darker flavor profile, try a dark chocolate kiss.
• Butter: If using unsalted butter, add a 1/4 teaspoon of fine sea salt to your dry ingredients to balance the sweetness.
• Sugar: You can use dark brown sugar instead of light brown sugar if you want an even deeper, more “toffee-like” molasses flavor.
• Gluten-Free: A high-quality 1:1 gluten-free flour blend can be used, though the texture may be slightly more crumbly.

Step-by-Step Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, nutmeg, and allspice. Set this aromatic mixture aside.
2. Cream the Butter: Using a stand mixer or hand mixer, beat the softened butter until smooth and fluffy. Add the brown sugar and continue mixing until the mixture is light and creamy.
3. Add Wet Ingredients: Pour in the molasses, egg, and vanilla extract. Mix on medium speed until fully combined. Don’t worry if it looks a bit dark—that’s the molasses doing its job!
4. Combine: Gradually add the dry ingredients to the wet mixture. Mix just until a soft dough forms. Avoid overmixing, as this can lead to tough cookies.
5. The Big Chill: Cover the dough and refrigerate for at least 30 minutes. Pro tip: This prevents the cookies from spreading too thin in the oven.
6. Preheat & Prep: Heat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
7. Shape & Coat: Scoop about 1½ tablespoons of dough and roll into 1-inch balls. Roll each ball in sanding sugar until fully coated. Place them on the baking sheet about 2 inches apart.
8. Bake: Bake for 8–10 minutes. You’re looking for the edges to be set, while the centers remain slightly soft and puffed.
9. The Final Touch: Let the cookies rest on the pan for exactly 2 minutes. Gently press a Hershey’s Hug into the center of each cookie. Transfer to a wire rack to cool completely.

Tips for Success

• Don’t Overbake: Gingerbread is notorious for drying out quickly. Remove them when they still look a tiny bit “underdone” in the middle; the carry-over heat will finish the job.
• Timing the Hug: If you press the chocolate in too early (straight out of the oven), it will melt into a puddle. If you wait too long, the cookie sets and the chocolate won’t stick. The 2-minute “rest” is the sweet spot.
• Cookie Scoop: For professional-looking results, use a small cookie scoop to ensure every blossom is the exact same size. This helps with even baking.
• Flavor Twist: If you like a real “bite” to your gingerbread, add a pinch of ground cloves or even a teaspoon of orange zest to the dough.

Serving Suggestions and Pairings

These cookies are phenomenal on their own, but they truly shine when part of a larger dessert spread.

• Drink Pairings: Serve these alongside a steaming mug of cocoa. If you want to get fancy, check out these hot chocolate cookie cups for a double dose of chocolatey goodness.
• Dessert Boards: Pair them with something fruity to cut the spice, like a slice of chocolate chip banana bread.
• Holiday Parties: They look beautiful nestled next to peanut butter brownies for a “best of both worlds” chocolate-and-spice platter.

Nutritional Information (Per Serving)

• Calories: 145 kcal
• Total Fat: 6g
• Carbohydrates: 22g
• Sugar: 14g
• Protein: 2g
• Fiber: 1g

Storage and Leftover Tips

• Room Temperature: Store in an airtight container for up to 3 days. To keep them extra soft, toss a piece of white bread into the container; the cookies will absorb the moisture from the bread.
• Refrigerate: You can keep these in the fridge for up to 6 days, though the chocolate may develop a slight “bloom” (white streaks) from the cold.
• Freezing: These freeze beautifully! Place the baked and cooled cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

More Recipes You Will Love

If you enjoyed these festive treats, you have to try these other favorites from the ChefManiac kitchen:

• Snow Globe Cookies – A magical holiday project.
• Hot Chocolate Cookie Cups – The ultimate winter comfort.
• Easy Pumpkin Spice Muffins – For more of those warm, fall spices you love.

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Final Thoughts

These Gingerbread Blossoms are more than just a cookie; they are a nostalgic bite of holiday cheer. I hope they become a staple in your home just as they have in mine!

Did you make this recipe? I’d love to hear how they turned out! Leave a comment below, follow us on social media for more daily kitchen inspiration, and don’t forget to tag @ChefManiac in your photos!