Sugar Cookie Blossoms
Sugar Cookie Blossoms are a festive twist on the classic blossom cookies except we use a sugar cookie dough and roll them in Christmas sprinkles! Topped with a Hersheys Kiss and makes a fun and easy holiday cookie!
Servings: 20 cookies
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!