Easter Blossom Cookies (Printable)
Buttery cookies with chocolate kisses and sprinkles, perfect for spring.
# What You'll Need:
→ Dough
01 - 1 cup (225 g) unsalted butter, at room temperature
02 - 1 cup (200 g) granulated sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon baking powder
→ Decoration
08 - 36 chocolate blossom kisses (such as Hershey's Kisses), unwrapped
09 - Pastel sprinkles or colored sanding sugar
# How To Make:
01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a large bowl, cream together the butter and sugar until light and fluffy.
03 - Beat in the egg and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, salt, and baking powder.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Scoop tablespoon-sized balls of dough and roll them into smooth balls. Roll each in pastel sprinkles or colored sanding sugar for a festive look.
07 - Place balls 2 inches apart on prepared baking sheets.
08 - Bake for 8–10 minutes, until edges are set but centers are still soft.
09 - Remove from oven and immediately press a chocolate blossom kiss into the center of each cookie.
10 - Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies bring that perfect balance of soft, buttery dough and crunchy chocolate topping that makes everyone reach for seconds
- The festive pastel sprinkles make them look like you spent hours decorating, even though they come together in under 30 minutes
02 -
- Press the chocolate kisses in gently but firmly right when they come out of the oven, because waiting even two minutes means they will not stick as well
- Roll the dough balls in sprinkles before baking, because the heat helps them adhere and creates that beautiful crackled pattern
03 -
- Use a cookie scoop for uniform balls because even sizing means they all bake at the same rate
- Let the baking sheets cool completely between batches, otherwise the dough will start melting before it hits the oven