You will adore these Sugar Cookie Blossoms they are quick and easy and feature a basic sugar cookie base, coated in colorful sugar, and finished with a Hershey's Kiss and delightful spring-themed sprinkles!
To begin, preheat the oven to 350 degrees and get a baking sheet ready by covering it with parchment paper.
Next, mix together the flour, baking soda, and salt in a medium-sized bowl and set it aside.
In a separate large mixing bowl, use an electric mixer on medium-low speed (or a stand mixer with the paddle attachment) to combine the granulated sugar and butter until the mixture becomes light and fluffy. Then, add in the egg and vanilla extract and continue mixing until everything is fully combined.
Gradually add the flour mixture, ½ cup at a time, until all the ingredients are well incorporated and the dough reaches a playdough-like consistency. If necessary, adjust the consistency with additional milk or flour.
Scoop small 1-inch balls of cookie dough using a small cookie scoop cookie dough using a cookie scoop and roll them in colored sugar and/or sprinkles before placing them on the prepared baking sheet.
Bake for 8-10 minutes or until the edges start to turn light brown.
Once done, take them out of the oven and put a Hershey Kiss in the center of each cookie. Let them cool completely before serving.
Notes
expert tips
This recipe doesn't require chilling but you absolutely can if you would like to.
A helpful tip is to unwrap the Hershey Kisses beforehand so that you can easily press them into the cookies once they are out of the oven.
If you would like to keep the Hershey Kisses soft on the cookies, you can add the cookies back into the oven for 30 seconds after placing the Hershey kisses on the cookies.
The cookies will be soft when they come out of the oven and will firm up as they cool, so it's recommended to work on parchment paper.
The yield will depend on the size of cookie scoop you use but you should get about 24 cookies.
If the dough spreads too thin, it may be because it's too wet, which can be corrected by adding more flour before rolling or by chilling the dough.
The dough can be made ahead of time and stored in the fridge or freezer for up to 5 days and 3 months, respectively.
When baking, the edges of the cookies should turn golden brown, and the shine on the cookies should be gone to indicate that they are done.