Description
These Colourful Blossom Cookies are a delightful treat featuring soft, sugar-coated cookie dough topped with a classic Hershey’s Kiss. Perfect for festive occasions or everyday snacking, these cookies combine a buttery, vanilla-infused base with bright sanding sugars for a fun, eye-catching finish.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
Decoration
- Various colors of brightly colored sanding sugar
- 32 Hershey’s Kisses, unwrapped
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350° F. Line two large baking sheets with parchment paper or silicone baking mats and set them aside to prepare for baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully combined to add moisture and flavor.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Beat just until the dough comes together, being careful not to overmix to maintain a tender crumb.
- Adjust Dough Consistency: While continuing to mix on low, stream in 1 to 2 tablespoons of milk, just enough to soften the dough so it can be easily shaped without being sticky.
- Shape and Coat Dough Balls: Use a small cookie scoop to portion out the dough. Roll each portion into a ball with your hands, then roll the dough balls in brightly colored sanding sugar to coat them fully. Place them spaced about 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, until they are puffed up and the edges are set but not browned, ensuring a soft texture.
- Add Hershey’s Kisses: After baking, allow the cookies to cool for 2 minutes on the baking sheet. Then gently press one unwrapped Hershey’s Kiss into the center of each cookie to create the signature blossom look.
- Cool Completely: Let the cookies cool for an additional 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Room temperature ingredients help the cookie dough come together smoothly for an even texture.
- Do not overbake; the cookies should be soft and only just set at the edges for the best texture.
- The amount of milk added can be adjusted to ensure the dough is soft but not sticky.
- Brightly colored sanding sugars create a festive appearance and enhance the cookie’s sweetness.
- These cookies can be stored in an airtight container at room temperature for up to one week.
