Spring Blossom Cookies

These spring blossom cookies are soft sugar cookies that are coated with coloured sanding sugar and topped with a chocolate candy. So perfect for spring!

Course Dessert

Cuisine North American

Prep Time 15

Cook Time 10

Servings cookies

Calories 136kcal

Author Nina

Ingredients

2 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter room temperature
1 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
2 tablespoons milk
1 cup coloured sanding sugar blue, pink, yellow, and purple
30 Hershey Kisses

US Customary - Metric

Instructions

Preheat oven to 350°F (180°C). Line a baking tray with parchment paper. Set aside.
Whisk flour, baking soda, and salt together in a medium sized bowl. Set aside.
In a large bowl, beat butter and sugar together until well combined. Mix for at least 2 minutes.
Add egg, vanilla, and milk, and mix until combined, scraping down the sides of the bowl as needed.
Add dry ingredients in, and mix until just combined. Roll out 1" balls of cookie dough, roll in coloured sanding sugar, and place on prepared baking tray. I fit 12 per tray.
Bake for 10-12 minutes, then remove from oven and let cookies sit for 3 minutes. Then add a Hershey Kiss to the middle of each cookie. Press them in lightly.
Transfer cookies to a wire cooling rack to cool to room temperature. Store in an airtight container at room temperature for up to 5 days.

Notes

If your cookie dough is too sticky, place it in the refrigerator for 20 minutes before rolling the cookies out.

Use whichever sanding sugar colours you like the best.

Make your own coloured sanding sugar. You can use the same method I used to colour coconut in this recipe.

I used milk chocolate Hershey Kisses in this recipe. Use whichever kind you prefer. White chocolate would be nice!

Nutrition