Easter Blossom Cookies are the perfect colorful treat to celebrate spring in the sweetest way. These tender and chewy sugar cookies are coated in bright sanding sugar, baked until lightly puffed, and finished with a classic chocolate kiss on top for a festive and irresistible touch. Ready in just 23 minutes, this easy Easter cookie recipe delivers bakery quality results using simple pantry staples. Whether you are baking for an Easter brunch, school party, or family gathering, these cheerful cookies will steal the spotlight on any dessert table.
Why You’ll Love This Easter Blossom Cookies Recipe
These Easter Blossom Cookies are soft in the center, slightly crisp on the edges, and topped with creamy chocolate that perfectly complements the buttery sugar cookie base.
Here is why they will become your go to Easter dessert:
• Quick prep and bake time
• Simple everyday ingredients
• Fun and kid friendly decorating step
• Beautiful pastel presentation
• Perfect for gifting and sharing
Unlike classic peanut butter blossom cookies, this version uses a sugar cookie dough, making it ideal for those who prefer a lighter flavor or need a peanut free option.
Ingredients
To make 32 Easter Blossom Cookies, you will need:
• 2 cups all purpose flour
• 1 quarter teaspoon baking soda
• 1 quarter teaspoon salt
• 1 cup granulated sugar
• 1 half cup unsalted butter, room temperature
• 1 large egg, room temperature
• 1 and 1 half teaspoons vanilla extract
• 1 to 2 tablespoons milk
• Brightly colored sanding sugar
• 32 chocolate kiss candies, unwrapped
Using room temperature ingredients helps create a smooth dough and soft texture.
Step by Step: How to Make Easter Blossom Cookies
Step 1: Prepare the Oven
Preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
Step 2: Combine Dry Ingredients
In a medium sized bowl, combine the flour, baking soda, and salt by whisking them together. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until the mixture becomes light and fluffy.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until fully incorporated.
Step 5: Incorporate Dry Ingredients
Reduce the mixer speed to low and slowly incorporate the flour mixture. Mix just until combined to keep the cookies tender.
Step 6: Add Milk
Continue mixing on low speed and gradually add 1 to 2 tablespoons of milk, just enough to soften the dough so it rolls easily.
Step 7: Roll and Coat
Use a cookie scoop to ensure uniform cookie sizes and even baking results. Roll the dough into smooth balls, then coat each one thoroughly in brightly colored sanding sugar.
Step 8: Arrange on Baking Sheet
Arrange the dough balls on the lined baking sheets, spacing them about 2 inches apart.
Step 9: Bake
Bake for 8 to 10 minutes, until the cookies are slightly puffed and the edges are set. They should not brown.
Step 10: Add Chocolate Kiss
Let the cookies cool on the baking sheet for about 2 minutes. Gently press a chocolate kiss into the center of each cookie.
Step 11: Cool Completely
Allow the cookies to rest for another 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
• Do not overbake. The cookies should look matte and slightly puffed, not golden.
• Remove the wrappers from the chocolate kisses ahead of time to make the process quicker.
• The chocolate may look soft when first pressed into the warm cookies. It will firm up as it cools.
• If the dough feels sticky, chill it for 15 minutes before rolling.
• Use parchment paper for easy cleanup and even baking.
Substitutions And Variations
Customize your Easter Blossom Cookies with these easy swaps:
• Substitute almond extract for vanilla extract to add a light nutty flavor.
• Swap out the chocolate kisses for caramel filled or white chocolate options for a different twist.
• Add lemon zest for a fresh spring flavor.
• Use pastel sanding sugar for a softer holiday look.
• Stir in mini chocolate chips for extra chocolate flavor.
For a gluten free option, use a 1 to 1 gluten free baking blend.
Storage Instructions
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 3 weeks.
You can freeze fully cooled cookies in a freezer safe container for up to 2 months. Keep in mind that temperature changes may cause the chocolate to develop a harmless white coating known as bloom.
Place parchment paper between layers if stacking to protect the chocolate tops.
Nutritional Information
Per cookie approximately:
Calories: 115 kcal
Carbohydrates: 18 g
Protein: 1 g
Fat: 4 g
Saturated Fat: 3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 1 g
Trans Fat: 0.1 g
Cholesterol: 14 mg
Sodium: 33 mg
Potassium: 12 mg
Fiber: 0.3 g
Sugar: 12 g
Vitamin A: 97 IU
Calcium: 13 mg
Iron: 0.4 mg
Nutritional values are estimates and may vary based on ingredients used.
Serving Suggestions
Serve Easter Blossom Cookies on a pastel platter for Easter brunch or arrange them in decorative gift bags for party favors. They pair beautifully with:
• A cold glass of milk
• Hot coffee or tea
• A festive Easter dessert board
• Fresh spring fruit
Their bright colors make them a stunning addition to any holiday table.
Frequently Asked Questions About Easter Blossom Cookies
Can I prepare the dough ahead of time?
Yes, the dough can be made up to 24 hours in advance. Store it tightly covered in the refrigerator and allow it to soften slightly before rolling.
Why are my cookies spreading too much?
This usually happens if the butter is too soft or melted. Make sure it is at room temperature, not greasy. Chilling the dough briefly can also help.
Can I freeze the dough?
Yes, shape the dough into balls and freeze them without sanding sugar. When ready to bake, thaw slightly, roll in sugar, and bake as directed.
Why did my chocolate lose its shape?
If pressed into cookies that are too hot, the chocolate may soften more than expected. Let the cookies cool for 2 minutes before adding the chocolate.
Can I double this recipe?
Absolutely. This recipe doubles easily and is perfect for large gatherings, bake sales, or holiday parties.
Final Thoughts
Thank you so much for baking along with me. Easter Blossom Cookies are one of my favorite springtime treats because they are simple to make, beautifully colorful, and bursting with sweet buttery flavor in every bite. I love how easy they are and how they instantly brighten any celebration. Whether you are baking with family or preparing for a festive gathering, I hope this recipe brings joy to your kitchen. Wishing you happy baking and sweet memories, and thank you for being part of this wonderful food loving community.
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Easter Blossom Cookies
- Total Time: 23 to 25 minutes
- Yield: 32 cookies 1x
- Diet: Vegetarian
Description
Easter Blossom Cookies are soft and chewy sugar cookies rolled in colorful sanding sugar, baked until lightly puffed, and topped with a classic chocolate kiss. These festive spring cookies are easy to make and perfect for Easter gatherings, parties, and family baking.
Ingredients
2 cups all purpose flour
1 quarter teaspoon baking soda
1 quarter teaspoon salt
1 cup granulated sugar
1 half cup unsalted butter, room temperature
1 large egg, room temperature
1 and 1 half teaspoons vanilla extract
1 to 2 tablespoons milk
Brightly colored sanding sugar
32 chocolate kiss candies, unwrapped
Instructions
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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a large bowl, beat butter and sugar until light and fluffy.
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Add egg and vanilla extract and mix until combined.
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Slowly add dry ingredients on low speed and mix just until incorporated.
-
Add milk gradually until dough is soft but not sticky.
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Scoop dough and roll into balls. Coat each ball in colored sanding sugar.
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Place dough balls 2 inches apart on prepared baking sheets.
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Bake 8 to 10 minutes until puffed and edges are set but not browned.
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Cool 2 minutes, press a chocolate kiss into the center of each cookie.
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Cool completely on a wire rack before serving.
Notes
Do not overbake. Cookies should not brown.
Unwrap chocolate kisses before baking to save time.
Chocolate may look soft after pressing into warm cookies but will firm up as it cools.
Store in an airtight container up to 1 week at room temperature.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American