Spring baking just hit peak cuteness. These Easter Blossom Cookies are the kind of treat that makes people stop mid-scroll and say, “Okay… I need those.” Bright, cheerful, and ridiculously fun to make, they’re a festive glow-up of the classic blossom cookie we all know and love—with an Easter-ready twist. 🌸

Picture this: a soft, chewy sugar cookie base, rolled in pastel sanding sugar, baked until just right, then crowned with a chocolatey Hershey’s kiss. The result? Easter Hershey Kiss Cookies that are equal parts adorable and delicious. IMO, they’re basically spring on a baking sheet.

What makes these cookies extra special is the look. Once baked, they resemble Easter Flower Cookies, especially when displayed as Colorful Tulip-shaped Cookies On Plate for brunch, parties, or gifting. They’re playful, photogenic, and basically begging to be the star of your dessert table. Who doesn’t love a cookie that doubles as décor?

This recipe leans into everything we crave this season—soft textures, pastel colors, and simple steps. It’s a Spring Easter Dessert Cookie Recipe that feels fancy without the stress. No chilling drama, no complicated techniques, just pure baking joy. Pro tip: press the Hershey’s kiss in while the cookies are still warm so it melts in perfectly without losing its shape.

While chocolate lovers will adore these Easter Kiss Cookies, they also make a sweet alternative to Easter Peanut Butter Blossoms when you want something lighter and more colorful. Think of them as Easter Blossom Sugar Cookies with personality—bright, cheerful, and totally spring-approved.

Whether you’re baking with kids, prepping for Easter Sunday, or just craving happy vibes, these Spring Blossom Cookies deliver every time. Ready to bake something that looks as good as it tastes? Yeah… these cookies understood the assignment. 🍪🌷

Easter Blossom Cookies

These Easter Blossom Cookies are a bright and cheerful springtime treat that’s as fun to look at as it is to eat. Made with a soft, chewy sugar cookie base, each dough ball is rolled in pastel-colored sugar before baking, giving the cookies a festive sparkle. Once warm from the oven, they’re topped with a classic Hershey’s Kiss for that iconic blossom finish. The result is a cookie that’s tender, colorful, and perfectly sweet. Ideal for Easter parties, spring gatherings, or gifting, these cookies come together easily and always steal the spotlight on any dessert table.

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Prep Time 20

Cook Time 12

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Ingredients You’ll Need
Flour – Regular all-purpose flour works great but whole wheat or a gluten-free blend can be swapped in if needed.
Butter – Use unsalted butter that’s softened to room temperature. Soft not melty, is the sweet spot.
Granulated Sugar – This recipe is designed for classic white sugar; other sweeteners haven’t been tested here.
Egg – Brings moisture to the dough and helps everything hold together nicely.
Milk – Adds creaminess to the dough and gives the cookies that tender chewy bite.
Hershey’s Kisses – The chocolate center that gives these cookies their signature blossom look.
Colored Sanding Sugar – A pastel sugar coating that adds sparkle crunch, and major Easter vibes.

Method

Step 1:

In a medium bowl, combine the flour, baking soda, and salt. Whisk well and set aside.

Step 2:

In a separate large bowl, beat the softened butter and sugar together until pale and fluffy. Mix in the egg and vanilla until fully blended. On low speed, gradually add the dry ingredients, mixing just until no streaks remain. Slowly pour in the milk, adding only enough to create a soft, scoopable dough.

Step 3:

Scoop the dough into small portions and roll each one into a smooth ball. Roll the dough balls generously in colored sugar until fully coated.

Step 4:

Arrange the sugar-coated dough balls on parchment-lined baking sheets, leaving about 2 inches of space between each cookie.

Step 5:

Bake until the cookies puff slightly and the edges look set but still pale. Remove from the oven and let them rest for a minute or two. Gently press an unwrapped Hershey’s Kiss into the center of each warm cookie.

Step 6:

Allow the cookies to cool completely before serving so the chocolate can firm up.

Notes

Storing & Freezing Instructions

At Room Temperature: Store cookies in an airtight container on the counter for up to 7 days.
In the Refrigerator: Keep cookies sealed in a container in the fridge for up to 3 weeks.
In the Freezer: Freeze fully cooled cookies in a freezer-safe bag for up to 6 months. Note: chocolate may develop a white “bloom” from temperature changes—totally safe, just cosmetic.

Helpful Tips for Success

Don’t overbake. These cookies should look soft and matte, not golden brown.
Unwrap the chocolates early. It saves time and keeps things moving once the cookies come out of the oven.
Melting worries? Relax. The kisses may look melty at first, but they’ll firm up quickly as the cookies cool.

Frequently Asked Questions

Why did my cookies spread too much?
Flat cookies usually mean the dough balls weren’t rolled tightly. Make sure each ball is firm and round before baking.

Are these the same as peanut butter blossom cookies?
Not exactly. Peanut butter blossoms use a peanut butter cookie base, while these are made with a soft sugar cookie dough.

Should I chill the dough first?
No chilling required unless your kitchen is extremely warm. These cookies bake up just right when shaped and baked right away.

Final Thoughts

These Easter blossom cookies are proof that simple ingredients can turn into something truly special. With their soft texture, pastel sparkle, and chocolate center, they’re perfect for Easter baskets, spring parties, or just a fun weekend baking project. Easy, cheerful, and guaranteed to impress—this is one recipe you’ll want to make year after year. 🌸🍪