Description
Soft, buttery Easter Blossom Cookies coated in pastel sugar and topped with a sweet Hershey’s Kiss. Perfect for spring celebrations and easy to make in under 25 minutes.
Ingredients
2 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 large egg, room temperature
1½ teaspoons vanilla extract
1–2 tablespoons milk
Colored sanding sugar
32 unwrapped Hershey’s Kisses
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt in a bowl.
3. In another bowl, beat butter and sugar until fluffy.
4. Add egg and vanilla, mixing until smooth.
5. Gradually blend in dry ingredients, then add milk until dough softens.
6. Roll dough into balls, coat in colored sugar, and place 2 inches apart.
7. Bake 8–10 minutes until puffed and set but not browned.
8. Let cool 2 minutes, then press a Hershey’s Kiss into the center.
9. Cool another 5 minutes before transferring to a wire rack.
Notes
Do not overbake; cookies should be puffed and just set.
Unwrap chocolates in advance for quicker assembly.
Chocolate may appear melted but will firm as it cools.
Store in an airtight container: up to 1 week at room temp, 3 weeks refrigerated, or 6 months frozen.
Freezing may cause slight chocolate discoloration.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Easter Desserts Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 12 g
- Sodium: 33 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 14 mg