Easter Blossom Cookies
The best part of Easter is enjoying desserts like these Easter Blossom Cookies! Made with Hershey’s kisses, brightly colored sugar, and vanilla extract, these are literally the best cookies in the world!
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While traditional blossom cookies are made with peanut butter cookie dough and chocolate pieces, these Hershey Kiss Easter Cookies have a bit of a twist to them! The sparkling sugar makes them super festive for the upcoming Easter season.
❤️ Why You’ll Love This Recipe
- They’re easy to make – All you need is a bowl and a spoon, plus a few ingredients that will help you make the most beautiful Easter cookies!
- Simple ingredients – They’re made with simple ingredients that you probably already have in your kitchen.
- Festive– They taste like pure happiness! When your kids want cookies, then these Easter Hershey Kiss Cookies are perfect!
🛒Ingredients
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- all purpose flour
- baking soda
- salt
- unsalted butter, room temperature
- sugar
- egg
- vanilla extract
- milk
- brightly colored sugar, if desired
- Hershey’s Kisses candies, unwrapped
See the recipe card below for quantities.
🔪 How to Make Easter Blossom Cookies
Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt. Set aside.
Beat the butter and medium speed for 5 minutes. Scrape down the sides. Then add the sugar and continue beating for 5 to 7 minutes or until fluffy.
Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Hint: I used Pink, Green, Blue, Purple and Yellow sanding sugar to make these easter cookies.
📝Variations
If you’re looking for a little variation in your Easter Blossom Cookies, here are a few ideas:
- Change up the color of the sugar – Use different colors of sugar to create a variety of designs.
- Try a different extract – Try using peppermint extract instead of vanilla extract for a change in flavor.
- Change up the chocolate – Hershey’s chocolate kisses are great, but you can also change up the chocolate that you add to the middle of the cookie.
Peanut butter blossom cookies are the traditional form of these cookies and you need to give them a try, they are equally delicious!
🥄 Equipment
- Cookie sheets
- Parchment paper
- Whisk
- Measuring cup and spoons
- Electric mixer
- Mixing bowls
- Cookie scoop
- Wire rack – optional
🥫 Storage
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty
💭 Tips
- One of the best tips for making Easter Blossom Cookies is to use brightly colored sugar. This will help to create a beautiful design for the cookies!
- Another great tip is to let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. If you try to move them while they are still hot, they may fall apart.
- Be careful not to overmix your cookie dough once you add the flour. Overmixing will result in tough cookies.
- I use a 1 tablespoon cookie scoop for these Easter Cookies. You could also use a teaspoon if you want smaller cookies.
- If you want to change up the flavor of these cookies, try using peppermint extract instead of vanilla extract.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Easter Blossom Cookies are a type of cookie made with Hershey’s kisses, brightly colored sugar, and vanilla extract. They’re easy to make, taste delicious, and are perfect for Easter! regular blossom cookies are made with peanut butter cookie dough and a piece of chocolate candy.
Yes – you can change the ingredients in Easter Blossom Cookies to suit your own taste. Just keep in mind that the end result may not be the same!
The best way to eat Easter Blossom Cookies is to enjoy them fresh out of the oven! Enjoy them with a cold glass of milk or a hot cup of coffee!
🍽 More Easter Recipes
Do you enjoy Easter recipes? Try these delicious recipes:
🧾Hershey Kiss Easter Cookies
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Easter Blossom Cookies
Ingredients
- 2 cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
- ⅓ cup brightly colored sugar if desired
- 48 Hershey’s Kisses candies unwrapped
Instructions
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
- Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
- Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
