Gingerbread Blossoms

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

Ingredients:

• 1 1/2 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
• 1/4 tsp ground nutmeg
• 1/4 tsp pumpkin pie spice
• 1/2 tsp salt
• 36 Milk Chocolate Blossoms

Instructions:

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 8 minutes or until center of cookies look puffy. Allow to rest on the baking sheet for 5 minutes before pressing one Milk Chocolate Blossom into the center of each cookie. Move to wire rack to finish cooling.