Sugar Cookie Blossoms
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Sugar Cookie Blossoms are a fun twist on the classic blossom cookies except we use a sugar cookie dough and roll them in Christmas sprinkles! Topped with a Hersheys Chocolate Kiss and makes a festive and easy holiday cookie!
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Sugar Cookie Blossoms
Sugar Cookie Blossoms are made with a buttery and soft sugar cookie dough, rolled in festive holiday sprinkles, and topped with a Hershey’s Kiss. Each bite is the perfect blend of sweet and chocolatey flavor.
These cookies are so much fun for kids to help make, roll in sprinkles or add the chocolate on top. Perfect to make for holiday cookie trays, cookie exchanges or to leave out for Santa ;).
Other sugar cookie favorites to try is my Sugar Cookie Fudge, Cut Out Sugar Cookies, Mini Sugar Cookies, and Sugar Cookie Cake.
Why You’ll Love This Recipe
key ingredients
- Butter: I use salted butter- it adds just the right amount of salt that’s needed. If you use unsalted butter, be sure to add 1/4 teaspoon of salt to the dry mixture.
- Sugar: The main ingredient.
- Egg: One large, whole egg at room temperature.
- Vanilla extract and almond extract: Gives the cookie dough the ultimate “sugar cookie” flavor.
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Sprinkles: Sanding sugar and nonpareils work best because they are smaller. Use a combination of sprinkles for fun!
- Hershey’s Kisses candies: Use your favorite flavor, I love using the plain chocolate just like in Classic Peanut Butter Blossoms. Use Hershey’s Sugar Cookie Kisses for a sweeter flavor.
how to make Sugar Cookie Blossoms
Cream butter and sugar: In a large bowl, beat butter and sugar with an electric hand mixer or in the bowl of a kitchen stand mixer. Beat until light and fluffy, be sure to scrape down the sides of the bowl.
Add remaining wet ingredients: Add in egg and extracts to butter mixture and beat until combined.
Add dry ingredients: Slowly mix in flour, baking soda and baking powder until dough has formed.
Scoop cookie dough balls: Place the sprinkles in a shallow dish and use a small cookie scoop to scoop dough balls (about 2 tablespoons of cookie dough per ball).
Roll, bake and top with chocolate: Roll each dough ball in the sprinkles and then place on prepared baking sheet. Bake for 10-11 minutes and then remove from the oven. Immediately place an unwrapped Hersheys Kiss onto the center of each cookie. Let cool and then enjoy!
tips & Variations
- Make cookie dough ahead of time: Leave the cookie dough in the fridge or freezer for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
- Room temperature ingredients: It’s important that your butter and egg is at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
- Don’t overbake: The cookies should look slightly underdone in the center — they’ll continue baking on the sheet as they cool.
- Switch up the sprinkles: Use rainbow sprinkles to celebrate a birthday or pastel colors for Easter. You can use any colors and Hershey’s Kiss flavor to make them all year long.
leftovers & storage
To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale.
To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened
Make cookie dough ahead
Scoop the dough into balls and place in the refrigerator for up to 2 days or freeze up to three months. When ready to bake the cookies, thaw and roll in sprinkles. Place them onto a baking sheet according to the directions.
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Sugar Cookie Blossoms
Ingredients
- 1/2 cup salted butter softened at room temperature
- 1 cup granulated sugar
- 1 whole large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons almond extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup Christmas sprinkles sanding sugar and/or nonpareils
- 20 Hershey's chocolate Kisses unwrapped
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, beat butter and sugar with an electric hand mixer or in the bowl of a kitchen stand mixer. Beat until light and fluffy, be sure to scrape down the sides of the bowl.
- Add in egg and extracts and beat until combined.
- Slowly mix in flour, baking soda and baking powder until dough has formed.
- Place the sprinkles in a shallow dish and use a mini ice cream scoop to scoop dough balls (about 2 tablespoons of cookie dough per ball).
- Roll each dough ball in the sprinkles and then place on prepared baking sheet. Bake for 10-11 minutes and then remove from the oven. Immediately place an unwrapped Hersheys Kiss onto the center of each cookie. Let cool and then enjoy!
Wonderful recipe! I’ve made it a couple times since first finding it they’re my moms very favorite 🙂 thank you so much for sharing this lovely
Recipe!!
Hey Kayleigh! Aww I love that! Thank you so much, I’m so glad your mom loves them! 🙂