Description
Easter Blossom Cookies are soft, buttery sugar cookies tinted in pastel spring colors and finished with a smooth chocolate kiss pressed into the center.
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- Pastel gel food coloring (pink, yellow, blue, or purple)
- ¼ cup pastel sanding sugar (optional, for rolling)
- 24 chocolate kiss candies, unwrapped
Instructions
1. Preheat
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream
Beat butter and sugar until light and fluffy (2–3 minutes). Add egg and vanilla; mix until fully incorporated.
3. Dry Ingredients
Whisk flour, baking soda, and salt separately. Gradually mix into wet ingredients until just combined.
4. Color
Divide dough into portions and tint with pastel gel colors. Mix gently until evenly colored.
5. Shape
Roll dough into 1-inch balls. Roll in sanding sugar if using. Place 2 inches apart on baking sheet.
6. Bake
Bake 8–10 minutes until edges are set but centers remain soft. Do not overbake — they will continue to firm as they cool.
7. Add Chocolate
Immediately press one chocolate kiss into the center of each cookie. Allow cookies to cool completely so the chocolate resets.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Dessert
- Method: baking
- Cuisine: Americain
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 12 g
- Sodium: 60 g
- Fat: 7 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g