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Marshmallow Gingerbread Kiss Blossoms

3 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, softened

3/4 cup light brown sugar

1/2 cup molasses

1 egg

1 teaspoon vanilla

1/2 cup granulated sugar

1 cup mini marshmallows

60 Hershey Kisses, unwrapped and frozen (For mine, I used Hershey's Hugs and Caramel Kisses)


Whisk. In a large bowl, whisk together the first six ingredients (flour, ginger, cinnamon, nutmeg, baking soda, and salt). Set aside.


Mix. In a large bowl, cream together the butter and brown sugar. Add molasses, egg, and vanilla, and mix until nearly combined. Mix in the flour mixture and beat until full combined. 


Chill. Cover bowl with plastic wrap and chill for 2-4 hours or overnight. 


Prep. Preheat oven to 350 degrees and line a baking sheet with a baking mat or spray with baking spray. Remove dough 20 minutes prior to baking- dough should be firm,but still easy to work with and roll. 


Roll. Roll dough into 1-inch balls, roll in sugar, and place 2-inches apart on baking sheet. 


If topping with just Hershey Kisses: Bake 8-10 minutes (mine were perfect at 8 minutes). Remove from oven and immediately press a frozen chocolate Kiss into the center of each cookie. Allow to cool completely.


If topping with marshmallows and Kisses: Bake for 6 1/2 minutes. Remove from oven and gently press 3-4 mini-marshmallows into the center of each cookie. Return to oven and allow cookies to finish baking for another 1-2 minutes, or until marshmallows begin to puff up. Remove from oven and immediately press a frozen chocolate kiss into the center of each cookie. Allow to cool completely.


Makes about 4 1/2 dozen cookies.


Source: Adapted from Baked by Rachel.


Printed From: Bakergirl

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