Gingerbread Blossoms

Steps

1. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt. Set aside.

3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until creamy and combined, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the molasses, egg, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. The mixture may look a bit curdled and separated; that’s ok.

4. Add the flour mixture to the wet ingredients and mix on low until combined. The dough is thick.

5. Scoop and roll cookie dough into balls, a scant 1.5 Tablespoons (30g) of dough each. Roll each in granulated sugar or coarse sugar, and arrange at least 2 inches apart on the baking sheets.

6. Bake cookies for 12 minutes or until edges appear set.

7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.

8. Using a thin spatula, carefully transfer the cookies to a smaller tray or plate that will fit in your freezer. Press a chocolate kiss candy into the center of each, then place the plate(s) of cookies in the freezer for 10 minutes to quickly set the chocolate.

9. Remove the cookies from the freezer and serve.

10. Cover leftover cookies tightly and store at room temperature for up to 1 week.