Sugar cookie blossoms are soft, chewy sugar cookies rolled in sugarand topped with a creamy chocolate kiss. This family favorite cookie is easy to make with simple pantry staples and a must-bake for the holidays.
Sugar cookie blossom cookies
Sugar cookie blossoms are a fun twist on classic peanut butter blossom and candy blossom cookies.
They start out with soft and chewy sugar cookie dough and are adorned with cute Hershey’s Kisses.
They have that sweet, buttery taste that you love from classic sugar cookies, and the Hershey kisses make them next-level delicious.
The recipe is simple to make and bakes up quickly. I always bake more than one batch – luckily, it’s super easy to double or triple it!
They are great for a cookie plate, gift basket, and cookie exchange. They will be popular everywhere they go!
And blossom cookies are perfect to get kids involved. My niece’s favorite part is to carefully press the chocolate kisses into the cookies when they come out of the oven.
While I only make them during the holidays, you can bake this sugar cookie blossom recipe year-round!
Let’s chat about the ingredients that go into these adorable sugar cookies with Hershey Kisses. Please scroll down to the recipe card below for exact measurements.
Salted butter: The butter should be at room temperature, not cold but also not melted. You can substitute unsalted butter and add ½ teaspoon of salt to the recipe. Don’t have butter? Try sugar cookies with vegetable oil!
Granulated sugar provides sweetness and moisture to the dough. You can also optionally roll the dough balls in sugar before baking.
Large eggs: The eggs should be at room temperature as well. Take them out of the fridge 1 hour before baking. Alternatively, place them in a small bowl covered in warm water (not boiling!) for 15 minutes.
Vanilla extract + almond extract create that classic sugar cookie aroma. -Feel free to swap in another extract, such as lemon, peppermint, or maple, for a different cookie flavor.
All-purpose flour: For the best results, weigh the flour with a digital kitchen scale or use the spoon—and-swipe method. Either way, it’s important not to add too much flour, as that will result in a dry, crumbly texture.
Baking powder gives the cookies a rise. Check the best-before date because expired baking powder will lead to flat, dense cookies.
Hershey Kisses: I opted for Hershey Sugar Cookie Kisses, but you can try another flavor, like milk chocolate or candy cane. You’ll need about 18 of them, but it may be less if you shape larger cookies.
Sprinkles (optional): I rolled some of my cookie balls in sprinkles to give them a colorful finish, which is optional.
How to make sugar cookie blossoms
Let’s go over the easy steps to make this sugar cookie kisses recipe. The most important part is to press the chocolate kiss into the cookies right after you take the cookies out of the oven, when they are still warm and soft.
1. Combine wet ingredients
- Add the softened butter and granulated sugar to a large bowl.
- Using a stand mixer or a hand mixer, cream until light and fluffy, about 2 minutes.
- Incorporate the eggs and vanilla extract and mix until combined, about 1 minute.
2. Add dry ingredients
- Sift the flour and baking powder into another bowl.
- With the mixer running on low, gradually add the flour to the butter mixture.
3. Chill dough
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
4. Portion the dough
- Remove the cookie dough from the fridge. Use a medium cookie scoop to scoop out portions of dough and roll them into balls.
- Gently roll the dough balls in sugar or sprinkles.
5. Bake cookies
- Place the dough balls 2 inches / 5 cm apart onto lined baking sheets.
- Then bake the cookies, one sheet at a time, at 350°F for 10 to 12 minutes, or until the edges barely begin to brown and the tops look set.
6. Add Hershey’s Kisses
- Pull the baking sheets from the oven and immediately press a chocolate kiss in the center of each cookie.
- Let the cookies cool for 5 minutes on the baking sheets before transferring them onto a wire rack to cool completely. Enjoy!
Here are a couple of tips to help you bake the best sugar cookies with kisses on top!
- Properly measure the flour: Adding too much flour will make the dough dry. The cookie dough needs the right ratio of dry and wet ingredients to work together. To properly measure flour, I recommend using a digital kitchen scale. This ensures you’re adding the correct amount each time. If you don’t have a scale, gently spoon flour into your measuring cup, then level off the excess with a knife. Do not scoop flour directly from the bag. This compacts the flour into the cup, and you may accidentally add up to an extra 25% flour.
- Use room temperature ingredients because they incorporate better to create a smooth, even cookie dough. To warm up butter quickly, cut it into small pieces and lay them out on the countertop. To bring eggs to room temperature quickly, place the eggs into a bowl, cover with warm water, and let sit for 10 to 15 minutes.
- Don’t substitute ingredients: As with most cookie recipes, there aren’t many substitutions to offer because each ingredient is important to the recipe’s success. Substituting or reducing any ingredients will affect the texture of your cookies.
- Watch your cookies baking in the oven, not the time: I always include a baking time, but every oven bakes differently, and what works for me could be different for you. I suggest watching the cookies as they bake. They are ready when the top looks puffy and set and the edges just begin to brown.
- Freeze the Hershey kisses to prevent them from melting too much. Toss your Hershey’s Kisses in the freezer the night before baking. That is why they will keep their shape and only melt a little when you press them into the warm cookies.
- Customize the cookies: Get adventurous and customize the cookies with different flavors of Hershey Kisses or try another candy like mini Reese’s cups or Rolos. You can also tint the cookie dough with food coloring or roll the dough balls in colored sugar or all kinds of sprinkles.
How to store sugar cookie blossoms
Store your sugar kiss cookies in an airtight, sealed container at room temperature for 7 to 10 days.
To keep the cookies fresh and chewy, place a slice of bread in your storage container. The bread provides moisture and protects the cookies from drying out. Replace the bread every 1 to 2 days.
You can prepare the sugar cookie blossom dough 3 to 4 days in advance and store it in the refrigerator.
Be sure to seal it up well in an airtight container so it doesn’t dry out.
When it’s time to bake, pull the dough from the fridge and continue with the recipe.
Freeze the cookie dough
- Roll the dough into balls (but don’t roll them in sugar/sprinkles).
- Place the dough balls on a lined baking sheet and flash freeze for 1 to 2 hours.
- Then, transfer them into a large Ziplock bag and freeze for up to 3 months.
- Make sure to label the dough with the recipe name and date.
- You can bake the cookies from frozen, adding 1 to 2 minutes to the baking time.
More holiday cookie recipes
Here are some more of our favorite Christmas cookie recipes that I know you and your family will love!
- No-Spread Sugar Cookies
- Cranberry Walnut Oatmeal Cookies
- Dried Cranberry Cookies
- Irish Shortbread Cookies
- Danish Wedding Cookies
- Pumpkin White Chocolate Cookies
- Snickerdoodles without Cream of Tartar
- Meringue Kiss Cookies
- Christmas Cookie Sparkles from Sally’s Baking Addiction
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- 1/2 cup / 1 stick / 115 g / 4 oz salted butter, at room temperature
- 1 cup / 100 g / 3.5 oz granulated sugar, plus more for rolling
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/2 cups / 180 g / 6 oz all-purpose flour
- 1/2 tsp baking powder
- 18 Hershey Sugar Cookie Kisses
- sprinkles for rolling (optional)
- Combine wet ingredients. Add the softened butter and granulated sugar to a large bowl. Using a stand mixer or a hand mixer, cream until light and fluffy, about 2 minutes. Incorporate the eggs and vanilla extract and mix until combined, about 1 minute.
- Add dry ingredients. Sift the flour and baking powder into another bowl. With the mixer running on low, gradually add the flour to the butter mixture.
- Chill dough. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling the dough gives the flavors time to meld together and makes it easier to roll balls.
- Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper and set aside.
- Portion the dough. Remove the cookie dough from the fridge. Use a medium cookie scoop to scoop out portions of dough and roll them into balls (they should be about 1.5 inches in size). Gently roll the dough balls in sugar or sprinkles.
- Bake cookies. Place the dough balls 2 inches / 5 cm apart onto the prepared baking sheets. Then bake the cookies, one sheet at a time, for 10 to 12 minutes, or until the edges barely begin to brown and the tops look set.
- Add Hershey's Kisses. Pull the baking sheets from the oven and immediately press a chocolate kiss in the center of each cookie.
- Cool cookies. Let the cookies cool for 5 minutes on the baking sheets before transferring them onto a wire rack to cool completely. Enjoy!
Why are my cookies not spreading in the oven?
This usually happens if too much flour was added or the dough balls are too cold.
If the dough is too cold, leave the dough balls on the counter to warm a little before baking.
You can also flatten the dough balls slightly with your hands or press them down with the bottom of a flour-dusted glass before baking.
Why are my cookies spreading too much?
This can happen if not enough flour was added or the dough is too warm.
Chill the dough in the refrigerator. This not only helps the flavors blend, but also makes it easier to shape balls and helps the cookies spread less.
Use parchment paper or a silicone baking mat. I don't recommend greasing the cookie sheet because it can contribute to cookies spreading more in the oven.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 167mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 3g