Soft, buttery sugar cookies topped with colorful candy kisses and pastel sprinkles—these Easter Blossom Cookies are as joyful to look at as they are to eat. With tender centers, a hint of vanilla, and playful decorations, these cookies are a perfect addition to any spring celebration. Whether tucked into Easter baskets or served on a holiday dessert table, they bring a cheerful pop of color and sweetness to the season.
Why You’ll Love This Recipe
These cookies combine the charm of classic sugar cookies with the fun of seasonal colors and festive candy toppings. The dough is easy to tint with pastel food coloring, making it ideal for decorative baking with children or for brightening up your springtime treats. They’re soft, melt-in-your-mouth, and full of sweet vanilla flavor. Quick to bake and even more delightful to decorate, they’re a holiday favorite you’ll return to every year.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Food coloring (assorted pastel colors)
- Sugar sprinkles or colored sugar
- 24 pastel candy kisses or chocolate blossoms
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla extract, beating until fully combined.
- Gradually mix in the dry ingredients until a soft, uniform dough forms.
- Divide the dough into separate bowls and mix in desired pastel food coloring to each portion.
- Scoop the dough into 1-inch balls, roll each in sugar sprinkles or colored sugar, and place on the prepared baking sheets about 2 inches apart.
- Bake for 8–10 minutes, until the edges are just set and the tops are slightly puffed but not browned.
- Immediately press a candy kiss or chocolate blossom into the center of each warm cookie.
- Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Servings and timing
Servings: 24 cookies
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories per cookie: Approximately 160 kcal
Variations
- Flavor additions: Add 1/2 tsp almond extract or citrus zest for an extra flavor boost.
- Chocolate dough: Mix 1/4 cup cocoa powder into a portion of the dough for a chocolate variation.
- Double chocolate: Use chocolate blossom kisses on chocolate-tinted dough for a rich twist.
- Mini version: Make smaller cookies with mini chocolate kisses for bite-sized treats.
- Decorative toppers: Use pastel-colored mini eggs or chocolate-covered almonds instead of candy kisses.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing (dough): Freeze tinted dough balls (without sprinkles) for up to 2 months. Thaw before rolling in sugar and baking.
- Freezing (baked): Freeze baked cookies (without candy toppings) in a single layer, then transfer to containers. Add kisses after thawing if desired.
- Reheating: These cookies are best enjoyed at room temperature and are not intended for reheating.
FAQs
Can I use pre-made cookie dough?
Yes, but homemade dough gives better texture and allows for custom coloring and shaping.
Do I have to chill the dough?
Chilling is not required for this recipe, making it quicker to prepare.
Can I use different food colorings?
Gel or liquid food colorings both work well. Gel provides more vibrant color with less liquid.
How do I keep the candy kisses from melting?
Add the kisses immediately after baking and let them set as the cookies cool. Do not return to the oven after placing them.
Can I use other types of sprinkles?
Yes, colored sanding sugar, nonpareils, or crystal sugars all work beautifully.
Are these cookies soft or crunchy?
They have soft, tender centers with slightly crisp edges—ideal for blossom-style cookies.
Can kids help with this recipe?
Yes, this recipe is kid-friendly and perfect for decorating with little hands.
How do I prevent the cookies from spreading too much?
Ensure the butter is softened but not melted and measure flour accurately.
Can I make these cookies ahead of time?
Yes, both the dough and baked cookies can be prepared in advance and stored.
What other holidays can I make these for?
Swap the colors and candies to suit Christmas, Valentine’s Day, or any themed celebration.
Conclusion
Easter Blossom Cookies are a cheerful and delicious way to celebrate the spring season. With their buttery base, bright pastel hues, and charming candy centers, they bring both flavor and fun to any Easter event. Quick to make and endlessly customizable, these cookies are a perfect baking project for festive gatherings or quiet weekends at home.
PrintEaster Blossom Cookies
Soft, buttery sugar cookies topped with colorful candy kisses and rolled in festive sprinkles, these Easter Blossom Cookies are a pastel-perfect treat for spring celebrations and Easter baskets.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Food coloring (assorted pastel colors)
- Sugar sprinkles or colored sugar
- 24 pastel candy kisses or chocolate blossoms
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating until well combined.
- Gradually mix in the dry ingredients until a soft dough forms.
- Divide the dough into separate bowls and tint each portion with desired food coloring.
- Scoop 1-inch balls of dough, roll in sugar sprinkles, and place on prepared baking sheets about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are just set but not browned.
- Immediately press a candy kiss or chocolate blossom into the center of each cookie.
- Let cool for 5 minutes on the baking sheet before transferring to wire racks.
Notes
- Use pastel candy kisses for a more festive look.
- Be gentle when pressing in the candies to avoid cracking the cookies.
- Cookies can be made ahead and stored in an airtight container for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg