Sugar Cookie Blossoms
56 cookies
Tasty Sugar Cookie Blossoms made with sugar cookie Hershey Kisses are a fun twist on a holiday classic, decorated with festive sprinkles.
Ingredients
- 3 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
- Holiday sprinkles for decoration
- 56 Hershey’s Kisses Sugar Cookie White Creme Candies slightly more than one 9-oz bag
Instructions
- Preheat your oven to 350°F (180°C, or 160°C if you have a fan oven). Line two large cookie sheets with parchment paper or Silpat silicone baking mats.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- 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.
- 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.
- 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 the cookies in the preheated oven for about 9-10 minutes. While the cookies are baking, unwrap your Hershey’s Kisses candies.
- 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.
Notes
- 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.
- To Store: Keep baked cookies in an airtight container for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 30mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 110IU | Calcium: 14mg | Iron: 0.4mg