Gingerbread Blossoms

3 cups Flour

1 tsp baking soda

2 tsp ginger

1 1/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp salt

3/4 cup butter

3/4 brown sugar

6 Tbsp molasses

1 egg

1 tsp vanilla

1/2 cup sugar (for rolling)

30 Hershey's Hugs or Kisses

Preheat oven to 350.

Whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, and salt. Set aside.

In a separate bowl, cream together butter and brown sugar. Add molasses, egg, and vanilla and beat until combined. Scrape the sides down and beat again.

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

Scoop and roll cookie dough into balls about 1.5 tablespoons of dough. Roll each ball in sugar and arrange at least 2 inches apart on baking sheet.

Bake for 12 minutes or until edges appear set.

Press the chocolate Kiss or Hug into the center of each cookie. If topping with Hugs allow cookies to cool for 5 minutes before setting into cookie as white chocolate melts faster and will puddle.

My family loves Peanut Blossoms for Christmas. Chelsey really likes gingerbread and gingersnaps so we tried these. They have a good gingerbread flavor. I got the recipe from Sally's Baking Cookiepalooza.