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square image of easter blossom cookies on a white tray sized for recipe card

Easter Blossom Cookies

These Easter blossom cookies are really easy to make, and oh so festive for the upcoming holiday. They will look great on your Easter table!
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Course: Dessert
Cuisine: American
Servings: 48 Cookies
Calories: 81kcal
Author: Wendy


  • 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
  • cup brightly colored sugar if desired
  • 48 Hershey’s Kisses candies unwrapped


  • 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.


Serving: 1Cookie | Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 8mg | Fiber: 1g | Sugar: 8g | Vitamin A: 65IU | Calcium: 11mg | Iron: 1mg