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Easter Blossom Sugar Cookies

These Easter blossom sugar cookies are soft, colorful, and topped with Hershey’s Kisses for a classic spring treat. Easy to make, festive, and perfect for Easter parties and dessert tables.

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 30 cookies

Ingredients

  • 1 cup sugar
  • ½ cup unsalted butter, softened
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon milk
  • 2 cups flour
  • ¼ teaspoon baking soda
  • Assorted Easter sprinkles
  • 30 Hershey’s Kiss candies

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. In a large bowl, beat the sugar, butter, egg, vanilla, and milk until creamy.

  3. In a small bowl, whisk together the flour and baking soda. Gradually beat the dry ingredients into the wet mixture until a soft dough forms.

  4. Use a 1⅓ tablespoon cookie scoop to portion the dough and roll each scoop into a ball.

  5. Dip each dough ball into Easter sprinkles and place sprinkle-side up on the baking sheet, spacing cookies about 2 inches apart.

  6. Bake for 8–10 minutes, until the bottoms are lightly golden.

  7. Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie.

  8. Transfer cookies to a wire cooling rack and allow them to cool and set.

Recipe Notes

  • Press the Hershey’s Kisses in while cookies are still warm
  • Use parchment paper for easy cleanup
  • Mix pastel sprinkles for extra Easter color
  • Slightly underbake for softer centers
  • Perfect for Easter parties and spring baking