Easter Blossom Cookies (Printable)

Buttery cookies with chocolate kisses and pastel sprinkles, ready in 30 minutes.

# What You'll Need:

→ Dough

01 - 1 cup unsalted butter, softened to room temperature
02 - 1 cup granulated white sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon table salt
07 - 1/2 teaspoon baking powder

→ Decoration

08 - 36 chocolate blossom kisses, unwrapped
09 - Pastel sprinkles or colored sanding sugar for coating

# Steps:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
03 - Add egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
04 - In a separate bowl, whisk together all-purpose flour, salt, and baking powder until evenly distributed.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed just until flour disappears. Do not overmix.
06 - Scoop approximately tablespoon-sized portions of dough and roll into smooth balls. Roll each ball generously in pastel sprinkles or colored sanding sugar to coat completely.
07 - Place coated dough balls 2 inches apart on prepared baking sheets to allow for spreading.
08 - Bake for 8-10 minutes until edges are set but centers remain slightly soft. Remove from oven when done.
09 - Immediately press one chocolate blossom kiss into the center of each hot cookie. The chocolate will soften slightly, helping it adhere.
10 - Allow cookies to rest on baking sheets for 5 minutes to set. Transfer to wire rack and cool completely before storing.

# Expert Tips:

01 -
  • The dough comes together in minutes but tastes like you spent all afternoon making something special
  • That moment when the chocolate kiss sinks into the warm cookie is pure kitchen magic
02 -
  • If you wait too long to press in the chocolate, it will not stick and you will have sad cookies with candy just resting on top
  • The bottoms should be barely golden when you pull them out, they keep cooking on the hot tray
03 -
  • Chill the shaped dough balls for 10 minutes if your kitchen is warm, this keeps them from spreading too much
  • Use a cookie scoop for uniform size, which means even baking and pretty presentation

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