Easter blossom cookies are a colorful, festive twist on classic blossom cookies! A soft and chewy sugar cookie base is rolled in colorful sugar, baked to perfection, and topped with a Hershey’s kiss to create these beautiful and tasty Easter cookies.
Ingredients:
- 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 sugar
Instructions
- Preheat the oven to 350° F. Line 2 large baking sheets with parchment paper or silicone baking liners and set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. 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.
- With the mixer on low, gradually add the flour mixture and beat until just combined.
- Continue mixing on a low speed as you stream in the milk. Add just enough to soften the dough.
- Use a small cookie scoop to portion the dough and then use your hands to roll it into balls. Roll each ball in the colored sugar and place 2-inches apart on the lined baking sheet.
- Bake for 8-10 minutes or until they’re puffed and the edges are just set, but not browned.
- Allow the cookies to cool for 2 minutes then press a Hershey’s kiss into the center of each cookie.
- Allow them to cool for 5 additional minutes before transferring to a wire rack and allowing them to cool completely.
