Easter Blossom Cookies

Why you’ll love this recipe

I love how these cookies come together quickly with simple ingredients. The bright sanding sugar gives them a fun, празднич look, while the soft cookie base pairs perfectly with the chocolate kiss in the center. I also like that they’re great for sharing and always stand out on a dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter (room temperature)
• 1 large egg (room temperature)
• 1 ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk
• various colors of brightly colored sanding sugar
• 32 Hershey’s Kisses (unwrapped)

Directions

I start by preheating my oven to 350°F and lining two large baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, and salt, then set it aside.

In a large bowl, I cream the butter and sugar together until light and fluffy. Then I add the egg and vanilla extract, mixing until fully combined.

With the mixer on low speed, I gradually add the dry ingredients and mix until just combined.

I slowly add the milk, just enough to soften the dough and make it easy to handle.

I scoop small portions of dough and roll them into balls using my hands. Then I roll each ball in colored sanding sugar and place them on the baking sheet about 2 inches apart.

I bake the cookies for 8 to 10 minutes until they are puffed and the edges are set but not browned.

After removing them from the oven, I let them cool for about 2 minutes, then gently press a chocolate kiss into the center of each cookie.

I let them cool for another 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

I get about 32 cookies from this recipe.

Preparation time: 15 minutes
Baking time: 8–10 minutes
Total time: about 23 minutes

Variations

I like changing the look and flavor depending on the occasion. Sometimes I use different flavored chocolate kisses or swap them with mini peanut butter cups. I also experiment with different sugar colors to match holidays or themes. For a richer flavor, I occasionally add a hint of almond extract along with the vanilla.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days.

If I want to keep them longer, I freeze them for up to 2 months and let them thaw at room temperature before serving. I don’t usually reheat them since they taste best as they are.

FAQs

Can I make the dough ahead of time?

I can prepare the dough in advance and refrigerate it for up to 24 hours before baking.

Why shouldn’t the cookies brown?

I keep them pale so they stay soft and tender instead of becoming crisp.

Can I use other chocolates instead of Hershey’s Kisses?

I can easily swap them for other small chocolates depending on what I have.

Do I need sanding sugar?

I like using it for color and texture, but I can use regular sugar if needed.

How do I keep the cookies soft?

I avoid overbaking them and store them properly in an airtight container.

Conclusion

I find these Easter blossom cookies to be a fun and reliable treat that always looks as good as it tastes. They’re simple to make, visually appealing, and perfect for sharing. Whenever I bake them, they bring a festive and cheerful touch to any occasion.

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