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Sugar Cookie Blossoms

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Sugar cookie blossoms are the perfect combination of soft buttery cookies mixed with our favorite Hershey kiss candy. These cookies are bursting with sugar cookie flavor and ready to enjoy in minutes. 

Is it bad to say that I have already begun baking all my holiday treats this year? The pecan fudge was at the top of the list and then I moved on to these delicious Hershey’s Sugar Cookie Blossom cookies! These just scream holiday season to me! 

Sugar Cookie Blossoms

I absolutely love all the sugar cookie flavor that is packed into these cookies! They are so easy to make as well making them one of my favorites! I love that we can make the dough (or the cookies ahead of time) and freeze them to enjoy throughout the holidays. They are also so versatile! You can change the color, the sprinkles, or even the flavor of the Hershey kiss you add to the top to create a million and one easy ways you can make these perfect sugar cookie blossoms this year! 

  • Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  • Whisk together the flour, baking soda, and salt. Set aside.
  • Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
  • Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed. 
  • Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
beat all the ingredients together
  • Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
dip in colored sugar
  • Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
  • Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
  • Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Sugar Cookie Blossoms

Tips Tricks and FAQs

  • You want to stick to the 1 Tablespoon cookie scoop. This allows all your cookies to be the same size and make the kiss look proportional on the cookie.
  • If you find your dough spreading in the oven, chill it for about 30 minutes prior to baking. 
  • I love rolling these in colored sugar, but you can roll them in regular sugar if you prefer. You can even roll them in sprinkles. 
  • You can dye your sugar cookie dough as it is mixing. 
  • You can use any flavor of Hershey kiss. 
Sugar Cookie Blossoms

Storage

Store these in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

Can I make these ahead of time?

I love recipes where I can make the dough ahead of time and pull it out as needed. In this recipe, you can do just that. Cover your dough and keep it in the fridge for up to 3 days. 

Sugar Cookie Blossoms pin

If you want to store it longer you will need to freeze it. Create your sugar cookie balls and place them on a cookie sheet lined with parchment paper. Place them in the freezer on the tray not touching. Allow them to freeze this way until they are frozen solid. Add them to a freezer-safe bag and store for up to 2 months.

Sugar Cookie Blossoms

Sugar Cookie Blossoms

Sugar cookie blossoms are the perfect combination of soft buttery cookies mixed with our favorite Hershey Sugar cookie candy. These cookies are bursting with sugar cookie flavor and ready to enjoy in minutes.

Ingredients

  • 2 cups flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • ⅓ cup colored sugar if desired
  • 48 Hershey’s Kisses Sugar Cookie candies, unwrapped

Instructions

  1. Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, and salt. Set aside.
  3. Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
  4. Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed. 
  5. Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
  6. Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
  7. Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
  8. Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
  9. Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 69Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 27mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g

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