Sarris Family Kitchen - Recipes
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Sarris Family Kitchen - Recipes

Gingerbread Blossoms


Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutess
Yield: 36 cookies


  • 1 ½ sticks unsalted butter, softened
  • 2/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp pumpkin pie spice
  • ½ tsp salt
  • 36 White Chocolate Blossoms



  1. Preheat the oven to 350º F. Line two baking sheets with parchment paper.
  2. In a large bowl, use electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy, about 4 to 5 minutes. Add egg and vanilla extract and mix again, about 1 minute.
  3. In a small bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, pumpkin pie spice, and salt. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes.
  4. Use a cookie scoop to form 1 inch dough balls and place them 3 inches apart on a lined baking sheet.
  5. Bake for 10 minutes or until center of cookies look puffy. Allow to rest on the baking sheet for 5 minutes before pressing one White Blossom into the center of each cookie. Move to wire rack to finish cooling.


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