These Mocha Gingerbread Blossoms are warm, cozy, and holiday-perfect—soft gingerbread cookies with rich molasses, cozy spice, and a little coffee boost baked right in. Top each one with a chocolate kiss and you’ve got the kind of cookie that disappears fast on a Christmas tray. ☕🍪
They’re easy enough for a busy baking day, but special enough to gift (or keep all to yourself—no judgment). The espresso-ground Gingerbread House Coffee adds a subtle mocha depth that makes the spices pop.
- Soft, crackly, sugar-coated edges with a chewy center
- Classic gingerbread flavor with a subtle mocha twist
- Perfect for holiday trays, cookie swaps, and gifting
- That chocolate kiss on top = instant festive charm
Ingredients
Cozy spices, a hint of coffee, and chocolate kisses on top.
Dry Ingredients
- 3 cups flour
- 1 tsp baking soda
- 1 1/2 Tbsp Gingerbread Spice
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 2 Tbsp espresso-ground Gingerbread House Coffee
- 1/3 cup molasses
- 1 large egg
- 1 tsp pure vanilla
For Rolling + Topping
- 1/3 cup granulated sugar
- 30 Hershey’s Kisses
How to Make Them
Mix, roll, bake, kiss—holiday baking at its best.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, Gingerbread Spice, and salt. Set aside.
- In a large bowl, beat butter and brown sugar on medium-high speed until creamy and combined. Add espresso-ground coffee, molasses, egg, and vanilla. Beat until combined, scraping down sides as needed.
- Add flour mixture to wet ingredients and mix until combined. (The dough will be thick.)
- Roll dough into balls and roll each ball in granulated sugar. Place about 2 inches apart on the baking sheet. You’ll get about 28–32 cookies.
- Bake for 10–12 minutes or until edges are set.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie.
- Let chocolate set and firm for about 1 hour. (To speed it up, place cookies in the freezer briefly.) Store in an airtight container.
These blossoms are made for sipping with a warm mug of holiday coffee. The espresso-ground Gingerbread House Coffee gives the dough a cozy mocha note that plays perfectly with molasses and spice.
Shop Gingerbread House Coffee Explore Holiday CoffeesMake-ahead tip: Dough can be mixed ahead and chilled. Let it sit at room temp for 10–15 minutes before rolling if it’s too firm.
