Description
Blossom Cookies are classic soft sugar cookies topped with a colorful sprinkle coating and a signature melted Hershey’s Kiss at the center. This cheerful treat is easy to make and perfect for holidays or any occasion needing a sweet, festive dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 1 large egg (room temperature)
- 1 ½ teaspoon vanilla extract
- 1 to 2 Tablespoons milk
Topping
- Various colors of brightly colored sanding sugar
- 32 Hershey’s Kisses (unwrapped)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350° F. Line two large baking sheets with parchment paper or silicone baking liners to prevent sticking and set them aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together all-purpose flour, baking soda, and salt until well combined. Set aside this dry mixture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until they are fully incorporated and the mixture is smooth.
- Combine Dry Ingredients into Wet Mixture: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Beat just until the dough starts to come together, avoiding overmixing.
- Add Milk to Soften Dough: Continue mixing on low speed as you slowly add 1 to 2 tablespoons of milk, just enough to soften the dough to a workable consistency.
- Form and Coat Dough Balls: Use a small cookie scoop to portion out dough. Roll each portion into a ball with your hands, then roll each ball in the brightly colored sanding sugar to coat completely.
- Arrange for Baking: Place the sugar-coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, until they puff up and the edges are set but not browned.
- Press Hershey’s Kiss and Cool: Remove the baking sheets from the oven and let cookies cool for 2 minutes, then gently press an unwrapped Hershey’s Kiss into the center of each cookie.
- Final Cooling: Allow the cookies to cool for an additional 5 minutes on the baking sheet so the kisses can set, then transfer to a wire rack to cool completely before serving.
Notes
- Make sure the butter and egg are at room temperature for best creaming results and dough consistency.
- Do not overbake; cookies should remain soft and not browned around the edges.
- You can customize sanding sugar colors to match holidays or themes.
- If the dough feels too stiff, add milk one teaspoon at a time to avoid oversoftening.
- Store cookies in an airtight container at room temperature for up to a week.
