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, cornstarch, 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.

Get down with all the flavors in these lime, mint, rosemary and lavender sugar cookies. Then choose your own adventure by rolling them in granulated or turbinado sugar.

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Savory recipe inspiration is lacking lately. Sure I’ve spruced up several old recipes lately, but not new ideas are developing in my brain. I think I am just distracted with other goings-on in life. Nothing bad, just busy. As a result dinner-time ideas suffer and instead I turn to sugar.

When it comes to sugar, my go-to is obviously cookies. I suppose there’s no harm in the fact that I have posted more cookie recipes than anything else lately, being The Spiffy Cookie and all, but I’m certain I’ve posted more cookies than anything else in 2023. This will be eight in case you were wondering.

These lime, mint, rosemary and lavender sugar cookies are another version of my classic chewy sugar cookies. I did a little experiment with them as I could not decide whether to stick to rolling them in granulated sugar or to get fancy with some turbinado sugar, so I did half and half and had friends taste-test.

As you might expect, the turbinado added more texture and crunch to the exterior of the cookies. It also may have mellowed out/masked some of the lime, mint, rosemary and lavender flavors. So if you prefer less crunch and a more herb-forward cookie, then stick to the granulated sugar.

While you are literally “sugar-coating” them, in my opinion you can’t go wrong with either sugar coating for these lime, mint, rosemary and lavender sugar cookies. Maybe you could also go half-and-half and do your own taste-test!

If you love these herb sugar cookies, check out my chewy mojito sugar cookies, lavender white chocolate chip cookies, lemon-rosemary white chocolate chip cookies, and orange-lavender white chocolate chip cookies.

LIME, MINT, ROSEMARY, AND LAVENDER SUGAR COOKIES

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Yield: 2 dozen Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar
• 2 tsp lime zest
• 2 tsp minced fresh mint
• 2 tsp minced fresh rosemary
• 2 tsp dried lavender
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract
• Turbinado sugar, for rolling*

Directions

1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Stir in lime zest and herbs until evenly distributed. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
3. Place extra sugar in a bowl, roll tablespoons of dough into balls, roll in turbinado sugar*, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

*You can also substitute for regular granulated sugar if you prefer.

Source: Adapted from my Chewy Sugar Cookies.

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