Easter Blossom Cookies
These Easter Blossom Cookies are soft, buttery, and coated in pastel sanding sugar for the perfect spring treat! Topped with a classic Hershey’s Kiss, they’re easy to make and perfect for Easter baskets, parties, or baking with kids.
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Just imagine your Easter table with these pastel beauties! Easter Blossom cookies are similar to Peanut Butter Blossom cookies; which we love to make around the holiday season. They really put you in the mood for blooming flowers and warmer weather.
Easter Blossoms are a buttery sugar cookie, rather than a peanut butter cookie, but have that signature Hershey Kiss on top.
The dough is rolled in a variety of pastel colored sanding sugars, making them perfect for Easter and Spring. I love the bright, fun colors of the sugar!
This recipe would be perfect for any holiday or occasion by changing up the colored sugar. Use black and orange for Halloween, red for Valentine’s Day, red and blue for July 4th, blue and pink for a baby shower, or even your school colors for a graduation party. So many possibilities!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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Equipment:
- Cookie Sheet Pans– A 16×9 or similar size works well so cook 2 pans at once.
- Stand Mixer or a Hand Mixer with Mixing Bowls
- Parchment Paper for easy clean up
- Cookie Scoop– I used a 1 tablespoon cookie scooper, which results in a cookie with a larger dough to Hershey Kiss ratio. We like the cookie dough😋 The 1 tablespoon size yield 26-28 cookies. Use a 1/2 tablespoon cookie scoop for smaller cookies with less dough; this smaller size will yield 45-48 cookies. Perfect if you are baking these for a crowd!
- Baking utensils– measuring cups and spoons, small bowls for the sugar, spatula, rubber scraper, cooling rack, air-tight containers for storage.
For the Cookies:
- Salted butter, room temperature – if you use unsalted butter add 1/2 tsp salt to the dough
- Cream cheese, softened- this makes the cookies super soft and melt in your mouth
- Granulated sugar
- 1 Egg, room temperature
- Vanilla extract
- Baking powder
- All-purpose flour
- Hershey kisses– unwrapped, I used the 10.1 ounce size bag
- Colored sanding sugars– I like to get the Wilton pastel sanding sugar medley because it comes with 4 colors in 1 container. Any color sanding sugar will work.
How To Make It:
Preheat the oven to 350°F (175°C).
In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and cream cheese until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla, then mix again, scraping the sides once more.
In a separate bowl, whisk together the flour and baking powder.
Gradually add half of the flour mixture to the mixer and mix on low until fully incorporated. Scrape the sides of the bowl, then add the remaining flour mixture. Mix until fully incorporated, scraping the sides again.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
While the dough chills, pour the colored sanding sugars into separate small bowls.
Roll 1 tablespoon of dough into balls, then roll each ball in the sanding sugar to coat. Arrange the dough balls on a baking sheet, leaving 2 inches of space between them.
Note: Using a 1-tablespoon scoop will yield 26-28 cookies. For smaller cookies, use a 1/2 tablespoon scoop for about 50 cookies.
Bake for 10-11 minutes.
Remove the cookies from the oven and gently press a Hershey’s kiss into the center of each cookie.
Allow the cookies to cool completely on the baking sheets or transfer them to a wire cooling rack before enjoying.
Store leftovers in an airtight container or freeze for up to 6 months.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
FAQ’s
Can I skip chilling the dough?
It’s not recommended. Chilling the dough for 30 minutes helps prevent spreading and keeps the cookies soft and thick.
Why add cream cheese to the cookies?
The cream cheese makes these cookies extra soft, slightly tangy, and tender, giving them a melt-in-your-mouth texture.
When should I add the Hershey’s Kiss?
Right after baking! Press the Kiss into the center while the cookies are still warm so it sticks perfectly.
Why did my cookies spread too much?
This can happen if:
- The dough wasn’t chilled long enough
- Butter was too soft or melted
- Too little flour was added
Try chilling the dough a bit longer next time.
Do I have to use sanding sugar?
No, but it adds a fun sparkle and crunch! You can substitute:
- Colored sprinkles
- Regular granulated sugar
- Or leave them plain
Can I make these ahead of time?
Yes! You can:
- Chill the dough for up to 24 hours
- Or bake the cookies and store them for 3–4 days
Can I freeze these cookies?
Absolutely.
- Freeze dough balls (before baking) for up to 2 months
- Or freeze baked cookies in an airtight container
Why are my Hershey’s Kisses melting?
They can soften from the heat, but they’ll firm back up as the cookies cool. Avoid touching them right after placing!
More Delicious Desserts
- Orange Creamsicle Poke Cake
- Oreo Brownie Trifle
- Crock Pot Peach Cobbler
- Blueberry Lemon Poke Cake
- Peach Crisp
- Easter Poke Cake
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Easter Blossom Cookies
Video
Equipment
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and cream cheese until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla, then mix again, scraping the sides once more.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add half of the flour mixture to the mixer and mix on low until fully incorporated. Scrape the sides of the bowl, then add the remaining flour mixture. Mix until fully incorporated, scraping the sides again.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- While the dough chills, pour the colored sanding sugars into separate small bowls.
- If desired, line the baking pans with parchment paper. Roll 1 tablespoon dough into balls, then roll each ball in the sanding sugar to coat. Arrange the dough balls on a baking sheet, leaving 2 inches of space between them. *see note*
- Bake for 10-11 minutes until golden brown around the edges.
- Remove the cookies from the oven and gently press a Hershey’s kiss into the center of each cookie.
- Allow the cookies to cool completely on the baking sheets or transfer them to a wire cooling rack before enjoying.
- Store leftovers in an airtight container or freeze for up to 6 months.
Directions call for salt to be added but not listed in ingredients, I added 1/2t. . Finished cookies have an odd texture— described by tasters as “slimy” and “sticky” Would not make again Made for Easter company— still debating as to whether I will put them out. Colors are cute
I apologize, the directions should read salt (if using), if you use salted butter you will not need additional salt, but if using unsalted butter you would add 1/2 teaspoon salt. I’m sorry the texture was weird, sounds like maybe they weren’t cooked long enough?