Sugar Cookie Blossoms made with sugar cookie Hershey Kisses are a fun twist on a holiday classic! Decorate these soft and chewy kiss cookies with Christmas sprinkles to make them even more festive and colorful, and add them to your holiday cookie platters this year.
Pick up a few bags of Hershey’s Kisses Sugar Cookie White Cream candies so that you’re ready to bake these sweet sugar cookie blossoms!
While classic blossom cookies use traditional milk chocolate kisses (often on top of a peanut butter cookie), this recipe adds these special holiday white chocolate kisses to a simple and perfect sugar cookie base.
Sugar Cookie Blossoms are both easy to make and totally tasty. Everyone is going to love these!
There are so many delicious and fun varieties of Hershey’s Kisses now, and I especially love the ones that come out for Christmas! I’ve made Chocolate Peppermint Kiss cookies with the candy cane kisses, and Gingerbread Kiss Cookies with Hershey’s Hugs.
This recipe adds to my collection of blossom cookies featuring kisses, and I hope that there will be many more to come!
Why You Will Love This Recipe
- The Whole Family Can Help: Little hands will enjoy helping you in the kitchen by unwrapping the kisses and adding them carefully to each cookie. It’s really the best job in the kitchen since the person in charge of the candy has the opportunity to steal one or two!
- Makes over 50 Cookies: This recipe makes about 56 blossoms, and it’s easy to double if you need to make more than that. This recipe would be perfect for a holiday cookie swap!
- Fun to Decorate: These cookies are decorated with sprinkles before they go into the oven. Pull out all of your favorites, like red white, and green nonpareils or colored sanding sugar.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour, Baking Soda, Baking Powder, and Salt: The dry ingredients for this sugar cookie recipe make up the bulk of the dough and add rise.
- Eggs: It’s important to let your eggs come to room temperature before mixing them into the cookie dough. This sugar cookie recipe calls for 1 whole egg and one egg yolk.
- Butter: This ingredient must also be softened to room temperature so that it can be creamed smoothly.
- Sugar: For classic sugar cookie flavor, regular white granulated sugar is the best choice here.
- Vanilla Extract: If you plan to bake a lot of Christmas cookies, be sure to stock up on this. Pure vanilla extract goes into almost all of my cookie recipes.
- Hershey’s Sugar Cookie Kisses: Look for these at your local store starting after Thanksgiving. They are a white chocolate variety with little crunchy bits of sugar cookies inside. You’ll need more than one bag, but less than 2 bags to make this entire recipe.
- Holiday sprinkles: For decorating!
How To Make Sugar Cookie Blossoms
Get ready to bake by preheating the oven to 350°F (180°C) and lining two large cookie sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a separate bowl, use a hand mixer to beat the butter and sugar together until they’re light and fluffy. To the butter mixture, add the egg, egg yolk, and vanilla extract and beat until well combined.
- Combine to Form the Dough: Add the flour mixture to the bowl, and mix on low speed until combined. The cookie dough will be quite dry, but don’t worry that’s how it should be.
- Roll and Decorate: Use a small 1-tablespoon cookie scoop to form the dough into balls. Roll these balls in a bowl of holiday sprinkles or sanding sugar, then place them on your prepared cookie sheets. Remember to leave about an inch of space between each cookie.
- Bake: Bake the cookies in the preheated oven for about 9-10 minutes. While the cookies are baking, unwrap your Hershey’s Kisses candies.
- Add Kisses: While the cookies are still warm out of the oven, work quickly and press a Hershey’s kiss on top of each cookie gently pushing it down a little. Allow the cookies to cool then store them in an airtight container.
- Use a Cookie Scoop: To ensure that all of your cookies are the same size and shape, I recommend using a small cookie scoop to portion out the dough.
- Don’t Overbake: Pull the cookies from the oven as soon as the bottoms start to brown and the cookies are puffed up and no longer look wet.
- Add the Kisses After Baking: Some blossom cookie recipes will ask you to add the kisses before you bake them, but I rarely find that that’s the best idea. The kisses will melt and brown in the oven, and won’t be tasty!
- Don’t Wait Too Long: You want to add the kisses to the cookies while they are still warm. This way the bottom of the kiss will melt into the cookie and keep them in place.
Store baked blossoms in an airtight container at room temperature for up to 5 days.
You can also freeze baked cookies for up to 3 months, or freeze the unbaked dough for the same amount of time.
More Christmas Cookies to Make This Year!
You can technically make this recipe with any variety of kisses you can find. Try classic milk chocolate or any of your favorite holiday varieties.
My 9-ounce bag of cookie kisses had about 53 pieces in it, which was just short of the 56 I needed for this recipe! I suggest buying two bags.
Have so much fun making these Sugar Cookie Blossom Cookies with holiday Hershey’s Kisses! Don’t forget to Pin the recipe so that you can find it again next year too.