Easter Blossom Cookies
Sweet sugar cookies rolled in colorful sprinkles, topped with a chocolate Hershey’s kiss. The perfect cookies for your Easter celebration!
Servings: 36 cookies
Ingredients
- 36 Hershey Kisses unwrapped
- 2 c. all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. butter softened
- 1 c. granulated sugar
- 1 lg. egg
- 1 1/2 tsp. vanilla extract
- 2 T. milk
- Sugar sprinkles pink, purple, yellow blue, and green for rolling
Instructions
- Preheat the oven to 350 degrees. Line three baking sheets with parchment paper. Unwrap the Hershey Kisses.
- In a small bowl, sift together flour, baking soda, and salt to combine; set aside.
- In a large bowl, using a hand mixer beat butter and sugar together until light and fluffy. Add egg and vanilla, making sure both are fully incorporated.
- With the hand mixer on slow speed, add the flour mixture and milk. Alternating each and ending with the flour mixture. Scrape the sides and bottom of the bowl to make sure everything is blended together.
- Roll the cookie dough into 36 (1-inch round balls). Roll dough balls in colored sugar sprinkles and place on prepared baking sheets (12 per pan).
- Bake 8-10 minutes, or until cookies are set. Remove from the oven and let them sit for 2 minutes on baking the baking sheet.
- Press a Hersey kiss into the center of each cookie. Remove cookies the from the baking sheet to a wire rack and allow to cool completely.
Notes
Cook's Note: Place cookies on parchment-lined or ungreased baking sheets, Do not grease pans!