A festive twist on the classic blossom cookie, these soft and chewy sugar cookies are rolled in colorful sanding sugar and topped with a milk chocolate Hershey’s Kiss, making them perfect for your Easter celebrations!
Why You’ll Love This Recipe
- Festive and colorful – Perfect for Easter or any spring celebration.
- Soft and chewy texture – A delicious sugar cookie base with a chocolate center.
- Easy to make – Simple ingredients and quick preparation.
- Kid-friendly – Fun to bake and decorate with little helpers.
- Customizable – Change the sanding sugar colors for different holidays.
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 1-2 tablespoons milk
- Colored sanding sugar (pink, yellow, blue, purple)
- 32 Hershey’s Kisses, unwrapped
Directions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together the flour, baking soda, and salt in a medium-sized mixing bowl. Set aside.
- In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. If the dough is too dry, add 1-2 tablespoons of milk until the desired consistency is reached.
- Roll the dough into 1-inch balls. Roll each ball in colored sanding sugar to coat, then place them on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 32 cookies
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes
- Total Time: 27 minutes
- Calories per serving: 120 kcal
Variations
- Different Chocolate: Try using white chocolate, dark chocolate, or caramel-filled Hershey’s Kisses.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Flavored Dough: Add a teaspoon of almond or lemon extract for a unique twist.
- Holiday Themed: Use red and green sanding sugar for Christmas or orange and black for Halloween.
- Sprinkle Fun: Instead of sanding sugar, roll in pastel sprinkles for extra texture.
Storage/Reheating
- Refrigeration: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookie dough balls before baking for up to 2 months. Bake from frozen, adding 1-2 extra minutes.
- Reheating: If desired, warm cookies in the microwave for 5-10 seconds for a soft texture.
FAQs
Can I make the dough ahead of time?
Yes! Store the dough in the fridge for up to 2 days or freeze for longer storage.
How do I keep my cookies soft?
Store them in an airtight container with a slice of bread to maintain softness.
Can I use natural food coloring for the sanding sugar?
Yes, you can make homemade colored sugar using natural food dyes.
What’s the best way to unwrap Hershey’s Kisses quickly?
Chill them in the fridge first; they unwrap more easily when firm.
Can I use different cookie bases?
Yes! Try peanut butter or chocolate cookie dough for a fun variation.
Why did my cookies spread too much?
If the dough is too warm, chill it in the fridge for 15 minutes before baking.
Can I double this recipe?
Absolutely! Just use multiple baking sheets and bake in batches.
Can I substitute margarine for butter?
Butter gives the best flavor, but margarine can be used if needed.
How do I prevent the chocolate from melting too much?
Let cookies cool slightly before pressing the Hershey’s Kiss on top.
Can I add mix-ins like nuts or coconut?
Yes! Chopped nuts or shredded coconut add great texture.
Conclusion
These Easter Blossom Cookies are a delightful, colorful treat that brings festive cheer to any celebration. With a soft sugar cookie base and a classic chocolate center, they are easy to make and perfect for sharing. Try different variations to make them your own, and enjoy a sweet and cheerful addition to your Easter baking!
Print
Easter Blossom Cookies Treat
- Total Time: 27 minutes
- Yield: 32 cookies 1x
Description
A festive twist on blossom cookies! These soft, chewy sugar cookies are rolled in colorful sugar and topped with a Kiss—perfect for Easter!
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 1–2 tablespoons milk
- Colored sanding sugar (pink, yellow, blue, purple)
- 32 Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together the flour, baking soda, and salt in a medium-sized mixing bowl. Set aside.
- In a separate large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. If the dough is too dry, add 1-2 tablespoons of milk until the desired consistency is reached.
- Roll the dough into 1-inch balls. Roll each ball in colored sanding sugar to coat, then place them on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use pastel-colored sanding sugar for a festive Easter look.
- For a flavor twist, use flavored Hershey’s Kisses like caramel or white chocolate.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
