Go Back

Easter Blossom Cookies

Deliciously colorful cookies topped with rich chocolate Hershey’s Kisses, perfect for celebrating Easter and spring gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened For that rich, creamy flavor.
  • 1 cup granulated sugar Balances the buttery goodness.
  • 1 teaspoon vanilla extract Provides warmth and depth of flavor.
  • 2 large eggs Binding everything together.
  • 3 cups all-purpose flour Gives structure to the cookie dough.
  • 1 teaspoon baking soda Leavening agent for texture.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1/4 cup granulated sugar for rolling Adds a delightful crunch.
  • 24 pieces Hershey’s Kisses, unwrapped The delicious chocolate centerpiece.
Optional Ingredients
  • to taste food coloring (pink, blue, yellow, green) Adds visual charm.
  • to taste colored sprinkles for decoration For extra sparkle.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Mix in vanilla extract followed by eggs, one at a time, blending well.
  4. In a separate bowl, combine flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Divide the dough into four equal portions and add food coloring to each. Knead until the colors are uniform.
  6. Roll the dough into 1-inch balls and roll each in granulated sugar.
  7. Place the balls on the prepared baking sheet, leaving space between them.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
  2. Remove from the oven and immediately press a Hershey’s Kiss into each cookie.
  3. Return to the oven for an additional 2 minutes to let the chocolate soften.
  4. Cool on the baking sheet before transferring to a wire rack.
  5. Add colored sprinkles for decoration, if desired.

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze unbaked dough balls and bake as needed.