Snickerdoodle Ginger Molasses Blossoms

Two holiday favorites combine into one with these snickerdoodle kiss topped ginger molasses blossoms. A welcome addition to your holiday cookie exchange.

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What better time to drop a new cookie recipe than on National Cookie Exchange Day! Do you have a go-to recipe that you bring? It should come as no surprise that I do not as I have too many I love and even more that I want to experiment with. Enter these ginger molasses blossoms topped with a snickerdoodle Hershey’s kiss.

When I found the new snickerdoodle kisses in the holiday section of the grocery store I bought them without any plan – I just knew they needed to be in my cart. I didn’t want to make the obvious, which were snickerdoodle cookies made into blossoms, but I struggled to think of what other flavor to make. And then I remembered how much I adore ginger molasses cookies and I was sold before I even tasted them.

These chewy ginger molasses blossoms are rolled in turbinado sugar to give them a contrasting texture on the outside in addition to the sweet spiced snickerdoodle kiss on top. Maybe serve them with some homemade hot cocoa to really get into the holiday spirit.

If you are stumbling upon this post later on and cannot find the coveted snickerdoodle kisses, they may not live up to the name of these but any white chocolate kiss will do. Heck even a regular chocolate one would work if that’s your flavor preference.

SNICKERDOODLE GINGER MOLASSES BLOSSOMS

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Yield: Approximately 30 cookies Prep Time: 1 Hour 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp ground cloves
• 1-1/2 sticks (12 Tbsp) unsalted butter, cut into chunks, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg yolk, room temperature
• 1/2 cup unsulfured molasses
• 1-1/2 tsp pure vanilla extract
• Turbinado sugar, for rolling
• ~30 Hershey's snickerdoodle kisses, unwrapped

Directions

1. In a medium bowl, whisk together the flour, cocoa, espresso (if using), spices, baking soda, and salt.
2. In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment), beat the butter and sugars together on medium-low speed until light and fluffy, about 2 minutes. Add the yolk and beat until incorporated, then add the molasses and vanilla, beating until smooth.
3. Add the dry ingredients and on low speed, mix the dough until the flour is just incorporated.
4. Spoon some turbinado sugar into a wide shallow bowl.
5. Shape dough into walnut-sized balls (I used my medium cookie scoop to ensure they were all the same size) and roll in the sugar. Place on a tray, cover, and chill dough in refrigerator for one hour or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line cookie sheets with parchment or silicone baking mats.
7. Place balls of dough on prepared cookie sheets, leaving 2 inches between each ball of dough.
8. Bake the cookies for 10-12 minutes - should be lightly set around the edges and softer in the center. Transfer the sheets to racks and immediately press a kiss int he center of each. Let the cookies rest for 15 minutes before removing from pan and placing them on racks to cool completely.

Source: Adapted from my Chewy Chocolate Ginger Molasses Cookies and Pumpkin Snickerdoodle Blossoms.