Description
Easter Blossom Cookies are the prettiest spring treat! Soft, buttery sugar cookies rolled in sparkly sugar and topped with pastel chocolate candies. So easy and absolutely adorable!
Ingredients
Cookie Dough
- 1½ cups (3 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Coating & Topping
- ½ cup granulated sugar (for rolling)
- About 48 chocolate candies (pastel-colored chocolate kisses or similar)
- Optional: pastel nonpareils or sprinkles for extra decoration
Instructions
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and makes cleanup SO much easier. Trust me on this one!
In a large bowl, beat the softened butter and 1 cup of granulated sugar together with your mixer until the mixture is light and fluffy—this should take about 2-3 minutes. You want it to look pale and creamy, almost like frosting. This step is super important because it incorporates air into the dough, which helps create that tender texture.
Add the egg and vanilla extract and mix until everything is well combined and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Whisking helps distribute the baking powder and salt evenly throughout the flour, so you don’t end up with pockets of salty or extra-fluffy cookies.
Gradually add the dry ingredients to your butter mixture. I like to do this in three additions, mixing on low speed after each one. Mix just until the dough comes together—you don’t want to overmix or your cookies will be tough. The dough should be soft but not sticky.
Put your ½ cup of rolling sugar in a small bowl. Scoop or roll the dough into 1-inch balls (about a tablespoon of dough each). Roll each ball in the granulated sugar until it’s completely coated. This is where those cookies get their signature sparkle!
Place your sugar-coated dough balls about 2 inches apart on your prepared baking sheets. They will spread a bit, so give them room to breathe! Bake for 8-10 minutes, until the edges are set and the tops look slightly crackled.
This is the fun part! As soon as you remove the cookies from the oven, immediately press one chocolate candy into the center of each warm cookie. Press gently but firmly—you want it to stick, but you don’t want to flatten the cookie. The candy will soften slightly from the heat, which helps it adhere.
If you’re adding extra sprinkles or nonpareils for decoration, now’s the time to sprinkle them around the edges while everything’s still warm!
Let the cookies cool on the baking sheet for about 5 minutes until they’re firm enough to move. Then carefully transfer them to a wire rack to cool completely. The chocolate will set as they cool, creating that perfect little blossom on top.
Notes
Don’t press the chocolate candies in when the cookies are piping hot fresh from the oven—wait about 30 seconds. If they’re TOO hot, the chocolate will melt into a puddle. You want them warm enough that the candy sticks, but not so hot that it completely melts.
Make sure your baking sheets are completely cool between batches, or your cookies will start spreading before they even get in the oven. I rotate between two or three sheets to keep things moving.
If your dough feels too soft to work with, pop it in the fridge for 15-20 minutes to firm up. This happens sometimes, especially in warm kitchens.
Save time by unwrapping all your chocolate candies BEFORE you start baking. There’s nothing worse than racing against the cooling cookies while you’re frantically unwrapping chocolates!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American