Go Back
–+ servings
Spring Blossom Cookies

Delightful Spring Blossom Cookies Bursting with Sweetness

Spring Blossom Cookies are deliciously soft and chewy with vibrant toppings, perfect for any spring celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Cooling Time 10 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Sugar can substitute with brown sugar
  • 1/2 cup Salted Butter (softened) opt for unsalted butter if preferred
  • 1 large Egg or replace with a flax egg for vegan option
  • 1 teaspoon Vanilla use vanilla extract for best taste
  • 2 cups Flour all-purpose or gluten-free blend
  • 1 teaspoon Baking Soda ensure freshness
For Decoration
  • 1/4 cup Bright Colored Sanding Sugar can use regular granulated sugar
  • 24 pieces Hershey Kisses optional substitutes for chocolate candy or chips

Equipment

  • Oven
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Hand Mixer

Method
 

Step-by-Step Instructions for Spring Blossom Cookies
  1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Unwrap the Hershey Kisses and set them aside.
  3. In a large mixing bowl, combine the sugar, softened butter, egg, and vanilla. Beat on medium speed until creamy.
  4. In a separate bowl, whisk together the flour and baking soda.
  5. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
  6. Shape the dough into 1-inch balls and roll them in sanding sugar.
  7. Bake for approximately 7 minutes, the cookies should look slightly underbaked.
  8. Press a Hershey Kiss into the center of each cookie immediately after removing from the oven.
  9. Allow cookies to cool completely on the baking sheets.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 10mgSodium: 70mgPotassium: 30mgSugar: 8gIron: 2mg

Notes

Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!