Easter Blossom Cookies are a fun and easy spring twist on the classic peanut butter blossom, but made with a simple sugar cookie dough instead. Rolled in colorful Easter sprinkles and topped with a Hershey’s Kiss, they’re the prettiest cookies on the table and take less than 30 minutes from start to finish.
Easter Blossom Cookies
What I love most is that kids can help with almost every step of this recipe. They can roll the dough into balls, dip them in sprinkles, and press the candy kiss on top when the cookies come out of the oven. These are perfect for Easter parties, school treats, or filling up a spring cookie tray without a ton of effort.
Ingredients & Equipment
- Sugar
- Unsalted butter
- Egg
- Pure vanilla extract
- Milk
- Flour
- Baking soda
- Assorted Easter sprinkles
- Hershey’s Kiss candies
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Large bowl
- Electric mixer
- Small bowl
- Whisk
- Cookie scoop
- Baking sheet
- Parchment paper
- Small dish (for sprinkles)
- Cooling rack
Step By Step Directions
This recipe makes 30 servings. It takes 20 minutes of prep time and 8-10 minutes of cook time.
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2. In a large bowl, beat the sugar, butter, egg, vanilla, and milk until creamy.
Step 3. Whisk the flour and baking soda in a small bowl, then gradually beat it into the wet mixture until a soft dough forms.
Step 4. Use a 1 ⅓ tablespoon cookie scoop to gather dough, then form into a ball.
Step 5. Dip the dough ball into a bowl of sprinkles and place sprinkle side up on the baking sheet, spacing dough about 2 inches apart.
Step 6. Transfer the baking sheet to the oven and bake for 8-10 minutes, or until cookies are golden on the bottom.
Step 7. Remove the baking sheet from the oven and top each cookie with a Hershey’s Kiss candy.
Step 8. Set on a wire cooling rack.
Variations
- Christmas Blossom Cookies: Use red and green sprinkles and Hershey’s Kisses wrapped in red or green foil for a holiday version.
- Valentine’s Blossom Cookies: Roll in pink and red sprinkles and use Hershey’s Hugs or strawberry Kisses on top.
- Chocolate Blossom Cookies: Add 2 tablespoons of cocoa powder to the dough for a chocolate sugar cookie base with a Kiss on top.
- White Chocolate Blossom Cookies: Swap the Hershey’s Kiss for a Hershey’s Cookies ‘n’ Creme Kiss for a different flavor combo.
- Sprinkle Mix-Up: Use nonpareils, jimmies, or sanding sugar for different textures and looks depending on the occasion.
- Mini Blossom Bites: Use a smaller cookie scoop for bite-sized cookies that are perfect for little hands.
Leftovers & Storage
Store Easter Blossom Cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment or wax paper to keep the sprinkles and Kisses from sticking together. These are a great make-ahead cookie since they hold up really well for a few days.
Tips & Tricks
- Make sure your butter is fully softened before mixing. This gives you a smooth, creamy dough that’s easy to roll into balls.
- Don’t skip the parchment paper. It keeps the bottoms from over-browning and makes cleanup easy.
- Press the Hershey’s Kiss into the cookie right when it comes out of the oven while the cookie is still warm and soft. If you wait too long, the cookie will firm up and the Kiss won’t stick.
- Unwrap all your Hershey’s Kisses before you start baking so they’re ready to go the second the cookies come out.
- Pour your sprinkles into a shallow dish or small bowl for easy dipping. This keeps things neat and makes it easier for little helpers.
- Don’t overbake these. Pull them when the bottoms are just turning golden. They’ll continue to firm up as they cool on the baking sheet.
Recipe FAQs
Can I use store-bought sugar cookie dough instead? You can in a pinch, but homemade dough gives you a better texture for these cookies. Store-bought dough tends to spread more, which can make the Kiss slide off.
Do I need to chill the dough before baking? No, this dough doesn’t need to be chilled. It’s firm enough to scoop and roll right away, which is one of the things that makes this recipe so quick.
Can I use a different candy on top instead of a Hershey’s Kiss? Sure! Rolos, Hershey’s Hugs, or even a chocolate egg candy would work for Easter. Just press it on while the cookie is still warm.
Why did my Kisses melt or lean to one side? This usually happens if the cookies are too hot when you press the Kiss on. Let them cool on the baking sheet for about a minute, then press the Kiss in. You want the cookie warm enough to hold the candy but not so hot that it melts.
How many cookies does this recipe make? This recipe makes about 30 cookies using a 1 ⅓ tablespoon cookie scoop. If you use a smaller scoop, you’ll get more cookies but they’ll need less baking time.
Can I freeze these cookies? Yes, but I’d recommend freezing them without the Hershey’s Kiss on top. Freeze the baked cookies flat in a single layer, then add the Kiss after thawing. This keeps the chocolate from getting that white bloom that sometimes happens in the freezer.
More Easter Recipes
- Easter Bunny Bait Chex Mix
- Chocolate Peanut Butter Eggs
- Carrot Cake Blondies
- Funfetti Cheesecake Bars
- Funfetti Dip
- Strawberry Fudge
- Strawberry Shortcake Puppy Chow
- No Bake Lemonade Pie
- Homemade Butter Mints
Equipment
Ingredients
- 1 cup sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 tbsp pure vanilla extract
- 1 tbsp milk
- 2 cups flour
- ¼ tsp baking soda
- Assorted Easter sprinkles
- 30 Hershey's Kiss candies
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the sugar, butter, egg, vanilla, and milk until creamy.
- Whisk the flour and baking soda in a small bowl, then gradually beat into the wet mixture until a soft dough forms.
- Use a 1⅓ tablespoon cookie scoop to gather the dough, then roll into balls.
- Dip each dough ball into a bowl of sprinkles and place sprinkle-side up on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes, or until the cookies are golden on the bottom.
- Remove from the oven and immediately top each cookie with a Hershey’s Kiss.
- Transfer to a wire rack to cool.
Notes
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