Pillowy-soft gingerbread cookies topped with puffy marshmallows, white chocolate Hershey’s Hugs, and caramel Kisses.
It’s December (for a few more days)… and that means we can add marshmallows to absolutely anything.
Lately I’ve been thinking about the gingerbread bundt cake I baked two years ago. Or, as I like to call it, the bundt cake that finally made me fall in love with all things gingerbread. Not the crispy cut-out, iced, old-fashioned gingerbread men (my least favorite Christmas cookie ever), but actual molasses-rich, spicy, cakey gingerbread.
Or maybe I’m just blinded by the creamy cheesecake center and sprinkles of merry-Christmas-to-me powdered sugar. Either way: it’s love.
But it’s not the time for the cake (even though it’s always the time for cake). I’m deep in peppermint and chocolate, baking every holiday cookie ever to gift this season this week and you just can’t put a bundt cake on a cookie platter.
These bite-size gingerbread blossoms were just what I needed to add some Christmas sass to my cookie platters. They’re pillowy-soft, rolled in sparkling sugar, and full of holiday spice. To top these cookies off, literally, we’re throwing mini-marshmallows in the mix, just before they’re finished baking, giving them enough time to puff up nice and toasty.
On top of it all: a frozen Hershey caramel Kiss or white chocolate Hug (you could also use milk or dark chocolate Kisses!). The frozen Kiss is my secret/not-so-secret way of keeping your chocolate from melting.
It’s a s’mores twist on a holiday favorite. You know… just without graham crackers. Gingerbread, white chocolate, and marshmallows. It’s exactly everything I want this Christmas.
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 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.