Easter Blossom Sugar Cookies

These Easter Blossom Sugar Cookies are soft, colorful, and guaranteed to steal the spotlight on any spring dessert table. Each cookie starts with a tender sugar cookie base, rolled in pastel sanding sugar for sparkle and crunch, then baked until perfectly puffed. While still warm, they’re topped with a classic Hershey’s Kiss, creating that iconic blossom look everyone loves. Easy to make with simple pantry staples, these festive cookies come together quickly and make a generous batch—perfect for Easter gatherings, parties, or gifting. Bright, cheerful, and irresistibly sweet, they’re a must-bake spring treat.

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Prep Time 15

Cook Time 12

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Ingredients You’ll Need
Flour – Regular all-purpose flour works great here but whole wheat or a gluten-free baking blend can be used if needed.
Butter – Go with unsalted butter that’s soft to the touch not melted. This gives the cookies the best texture.
Granulated Sugar – Classic white sugar delivers the right sweetness and structure. Alternative sweeteners haven’t been tested.
Egg – Helps bind everything together while adding moisture to the dough.
Milk – Keeps the dough smooth and adds a pleasantly soft chewy bite once baked.
Hershey’s Kisses – The signature chocolate center that makes these cookies instantly recognizable.
Colored Sugar – Also known as sanding sugar or sugar crystals this coats the dough and adds sparkle and a light crunch.

Method

Step 1: Grab a medium bowl and combine the flour, baking soda, and salt. Whisk well and set aside.

Step 2: In a larger bowl, beat the softened butter with the sugar until the mixture looks pale and fluffy. Mix in the egg and vanilla until smooth. With the mixer on low, gradually add the dry ingredients. Slowly pour in the milk, just enough to create a soft, workable dough.

Step 3: Scoop the dough into small portions and roll each one into a smooth ball. Roll generously in colored sugar to coat.

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 remain light in color. Remove from the oven and let them rest briefly. Press a Hershey’s Kiss into the center of each warm cookie.

Step 6: Allow the cookies to cool completely so the chocolate sets, then serve and enjoy.

Notes

Helpful Tips for Best Results

Watch the bake time carefully. These cookies should stay pale—browning means they’re overdone.
Unwrap the chocolate ahead of time. Trust me, it saves a surprising amount of prep time.
Don’t worry if the chocolate looks soft. It will firm up again as the cookies cool.

Frequently Asked Questions

Why did my cookies spread too much?
Flat cookies usually mean the dough wasn’t rolled tightly enough. Loose or flattened dough spreads more in the oven.

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

Is chilling the dough necessary?
Nope! As long as your kitchen isn’t overly warm, the dough can go straight from bowl to oven.

No colored sugar available?
No problem. Make your own by mixing granulated sugar with food coloring, or tint the dough itself for a fun alternative.

Final Thoughts

These Easter blossom cookies are festive, foolproof, and perfect for spring celebrations. They’re easy enough for beginner bakers yet charming enough to impress at any Easter gathering. Soft, sparkly, and topped with chocolate—what’s not to love?