Go Back
–+ servings
Easter Blossom Cookies

Delicious Easter Blossom Cookies That Brighten Your Table

These Easter Blossom Cookies are a colorful and delightful treat that captures the spirit of springtime celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour Gluten-free option: substitute with gluten-free 1:1 flour.
  • 1 teaspoon baking soda Essential for fluffy texture.
  • 0.5 teaspoon salt Kosher or table salt interchangeable.
  • 1 cup granulated sugar Can substitute with coconut sugar for lower glycemic.
  • 0.75 cups unsalted butter Dairy-free option: replace with margarine or coconut oil.
  • 1 large egg Vegan option: swap with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk Dairy-free option: use almond or oat milk.
For the Decoration
  • 1 cup colored sanding sugar Substitute with sprinkles or colorize granulated sugar.
  • 24 pieces Hershey’s Kisses Can swap with chocolate chips or mini chocolate bars.

Equipment

  • Oven
  • Mixing Bowls
  • baking sheets
  • Parchment Paper
  • Cookie scoop

Method
 

Step-by-Step Instructions for Easter Blossom Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy, then add egg and vanilla, mixing until smooth.
  4. Gradually add the flour mixture while mixing on low speed until just combined.
  5. Add milk while mixing until dough is soft but not sticky.
  6. Roll dough into balls and coat in colored sanding sugar.
  7. Place sugar-coated balls on baking sheets, spaced 2 inches apart.
  8. Bake for 8-10 minutes until puffed; allow to cool for 2 minutes.
  9. Press a Hershey’s Kiss into the center of each cookie.
  10. Transfer cookies to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 30mgSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 3 weeks or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!