Name: Gingerbread Blossom Cookies with Chocolate Centers Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (375g, spooned & leveled); 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 and 1/4 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened to room temperature (12 Tbsp; 170g); 3/4 cup packed light or dark brown sugar (150g, dark recommended); 6 tablespoons unsulphured or dark molasses (128g); 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup granulated sugar or coarse sparkling sugar (100g); 30 Hershey’s Kisses or Hugs, unwrapped

There’s something about the warmth of spices paired with a gooey chocolate center that just feels like holiday magic in every bite. The Gingerbread Blossom Cookies with Chocolate Centers Recipe bring together that classic gingerbread flavor with a fun, melty surprise that never fails to bring smiles around the kitchen.

The image shows multiple round cookies with a textured, golden-brown surface covered in large sugar crystals that sparkle against a white marbled background. Each cookie has one chocolate candy placed in the center. The candies come in two varieties: one is smooth milk chocolate with a small knob in the middle, and the other is white chocolate with brown stripes on top. Two cookies have bites taken out of them, showing a dense, soft interior and chocolate filling inside the cookie's center. The cookies are arranged casually with some crumbs scattered around, creating a cozy, homemade feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Blossom Cookies with Chocolate Centers Recipe
Top Tip
How to Serve Gingerbread Blossom Cookies with Chocolate Centers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Blossom Cookies with Chocolate Centers Recipe

Why You'll Love This Recipe

I’ve made these cookies for years, especially during the colder months, and they always bring back cozy memories of baking with my family. The blend of warm spices combined with the smooth chocolate center creates a perfect treat that’s both nostalgic and special.

Classic Flavor with a Twist: Traditional gingerbread spices meet melty chocolate for a cookie that’s comforting yet a little indulgent.
Easy to Make: Even if you’re new to baking, this recipe is straightforward and forgiving, making it great for beginners and seasoned bakers alike.
Perfect for Gifting: These cookies look festive, taste amazing, and can be wrapped up nicely for neighbors, friends, or holiday parties.
Customizable: You can easily tweak the spices, swap chocolate types, or skip the chocolate for a simpler version that’s just as tasty.

The image shows many round cookies arranged closely on a metal cooling rack over a white marbled surface. Each cookie is golden brown with a rough, sugar-coated texture on the outside. In the center of each cookie, there is a chocolate candy piece, some are solid milk chocolate while others are white chocolate with milk chocolate stripes. One cookie near the middle has a bite taken out of it, revealing a soft, chewy inside and melted chocolate oozing from the center. The cookies are evenly spaced in rows, creating a neat pattern. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gingerbread Blossom Cookies with Chocolate Centers Recipe plays its part in creating that signature flavor and texture. From the spices to the molasses, it’s all about balance and warmth.

Flat lay of a small mound of all-purpose flour, a small heap of reddish-brown ground ginger powder, a tiny pile of warm brown ground cinnamon, very small sprinkles of ground cloves, allspice, and nutmeg each in neat little groups, a pinch of salt crystals, a few softened cubes of pale yellow unsalted butter, a small mound of dark brown packed light brown sugar, a small white ceramic bowl filled with thick dark molasses, one large whole egg with a clean shell, a small white bowl with clear vanilla extract, a small white bowl filled with granulated sparkling sugar crystals, and a neat cluster of unwrapped shiny silver-foiled chocolate kisses all arranged in perfect symmetry on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The sturdy base that gives these cookies their classic chew and structure.
Baking soda: Helps the cookies rise just enough to be soft but not flat.
Ground ginger, cinnamon, cloves, allspice, nutmeg: The aromatic spice blend that delivers that unmistakable gingerbread flavor.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Softens and enriches the dough, making the cookies tender and flavorful.
Brown sugar: Adds moisture and a deep caramel flavor that complements the molasses.
Molasses: The star of gingerbread, giving it that rich, dark, slightly smoky sweetness.
Egg: Binds everything together and adds richness.
Vanilla extract: Rounds out the flavor with a warm, sweet note.
Granulated sugar or coarse sparkling sugar: For rolling the dough balls – adds a little crunch and sparkle on top.
Hershey’s Kisses or Hugs: The melty chocolate center that’s the ultimate surprise when you bite in.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this recipe is—you can truly make it your own. Over the years, I’ve played with different spice ratios and chocolate varieties, so don’t hesitate to experiment to match your taste buds.

Variation: One time, I swapped out the classic Hershey’s Kisses for peppermint bark pieces, and it added a refreshing minty twist that friends went crazy for.
Dietary tweaks: You can easily use vegan butter and egg replacers if you want a dairy-free or vegan version; just be sure to chill the dough longer as the texture changes a bit.
Spice level: If you like things extra spicy, a pinch of freshly grated black pepper or more ground ginger can amp up the zing without overpowering the other flavors.

Step-by-Step: How I Make Gingerbread Blossom Cookies with Chocolate Centers Recipe

Step 1: Mix Your Dry Spices and Flour

Start by whisking together the flour, baking soda, and all those lovely warm spices—ginger, cinnamon, cloves, allspice, nutmeg, plus salt. This combo is what gives your cookies that unmistakable holiday scent and taste. Pre-mixing ensures even distribution so every bite bursts with flavor.

Step 2: Cream the Butter and Sugar

In a large bowl, beat your softened butter and brown sugar together until light and fluffy—about 3 minutes on medium-high speed. This step’s crucial because proper creaming traps air that helps your cookies stay soft and tender. I sometimes scrape down the bowl midway to keep everything evenly mixed.

Step 3: Add Molasses, Egg, and Vanilla

Next, mix in the molasses, egg, and vanilla extract. The dough might look a little curdled or separated here, but don’t worry—that’s totally normal. Just keep mixing until everything’s combined and smooth.

Step 4: Combine Wet and Dry Ingredients

Slowly add the flour-spice mixture to the wet ingredients, mixing on low speed until just combined. The dough should feel thick and a little sticky, perfect for rolling into balls. If it feels too sticky to handle, a quick chill in the fridge helps a lot.

Step 5: Scoop, Roll, and Sugar Coat

Use a cookie scoop or measuring spoon to portion the dough into scant 1.5 tablespoon balls. Roll each in granulated or coarse sparkling sugar; the sparkling sugar adds a little crunch and festive shine that I love. Place them at least 2 inches apart on your lined baking sheets—these cookies do spread just a bit.

Step 6: Bake Until Edges Set

Bake at 350°F (177°C) for about 12 minutes, or until the edges look set but the centers are still soft. Overbaking will dry them out, so keep a close eye past the 10-minute mark. Once out of the oven, let them cool on the sheet for 5 minutes—you want them firm enough to transfer without breaking.

Step 7: Chocolate Center Magic

Here’s the fun part: gently press a Hershey’s Kiss or Hug candy into the center of each cookie while warm. Don’t push too hard or you’ll flatten the cookie. Then, transfer the tray to the freezer for 10 minutes to set the chocolate perfectly—this step makes all the difference in getting that melty center without a mess.

Step 8: Enjoy and Store

Pull them from the freezer and enjoy immediately, or store cooled cookies in an airtight container at room temperature for up to a week. I always hide a few for myself before gifting the rest—because, honestly, the combination of soft spices and chocolate just can’t be beat fresh.

Top Tip

From my many batches of Gingerbread Blossom Cookies with Chocolate Centers Recipe, I’ve learned a few tricks that make these cookies shine every time. These tips helped me bounce back from early flops and I’m sure you’ll find them useful too!

Properly Soften Butter: Make sure your butter is soft but not melted; this helps with proper creaming and gives you the best texture.
Don’t Skip the Chill: If dough feels too sticky, refrigerate for 30 minutes. Chilled dough rolls easier and bakes better.
Freeze to Set Chocolate: That quick freezer time after placing the chocolates ensures they don’t lose shape and the cookies won’t get messy.
Watch Baking Time Closely: These cookies look soft but are done when edges are set; overbaking dries them out, so use the 12-minute mark as a guide but adjust per your oven.

How to Serve Gingerbread Blossom Cookies with Chocolate Centers Recipe

gingerbread blossom cookies - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of powdered sugar or a light drizzle of white chocolate for a festive look. When I’m feeling playful, I sprinkle a pinch of crushed peppermint or finely chopped nuts like pistachios to add texture and a pop of color.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea, hot cocoa, or even a glass of cold milk. For brunch or holiday parties, I like offering fresh fruit or spiced apple cider alongside to brighten the rich flavors.

Creative Ways to Present

When gifting or serving, I arrange these cookies in decorative tins layered with parchment paper and tie with a rustic ribbon. For parties, I build a cookie tower on a tiered platter and sprinkle edible glitter for that wow factor—trust me, it always gets compliments!

Make Ahead and Storage

Storing Leftovers

I keep leftover baked cookies in an airtight container at room temperature to keep them soft, usually lasting up to a week. To avoid moisture buildup, I place a piece of parchment paper between layers. It helps maintain their beautiful texture.

Freezing

I freeze unbaked cookie dough balls wrapped tightly in plastic wrap, then stored in a zip-top bag. When I want fresh cookies, I bake them straight from frozen with an extra minute or two of baking time. Baked cookies also freeze well—just thaw overnight at room temperature.

Reheating

To freshen up leftovers, I pop a cookie in the microwave for about 10 seconds or briefly in a warm oven. This softens the cookie and slightly melts the chocolate center, making it taste like it just came out of the oven.

Frequently Asked Questions:

Can I make Gingerbread Blossom Cookies without the chocolate centers?

Absolutely! You can skip adding the Hershey’s Kisses step and simply bake the cookies as is. They still taste fantastic on their own, and you can even press in chocolate chips or other morsels if you prefer.

What kind of molasses should I use in this recipe?

I recommend using unsulfured or dark molasses, such as Grandma’s brand. Avoid blackstrap molasses because it’s much stronger in flavor and can make the cookies taste bitter. The molasses adds that rich depth that’s essential for gingerbread.

How do I prevent the chocolate from melting too much?

The key is the quick freezer step—after pressing the chocolate kisses into the warm cookies, place the tray in the freezer for about 10 minutes. This sets the chocolate solid quickly so it keeps its shape when served or packaged.

Can I prepare the dough ahead of time?

Yes! You can make the dough up to 3 days in advance and store it in the fridge. Just let it sit at room temperature for about 30 minutes before scooping and rolling. This makes holiday baking more manageable if you want to spread things out.

Final Thoughts

These Gingerbread Blossom Cookies with Chocolate Centers Recipe have become a staple in my kitchen every holiday season—and honestly, any time I want a little something special. They’re not only delicious but also fun to make and share. I hope you enjoy making these as much as I do; they’re the kind of treat that turns ordinary days into cozy memories, one bite at a time.