Sweet Easter Blossom Sugar Cookies
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Spring baking always brings out the colorful sprinkles and cheerful treats, and these Easter Blossom Cookies are a fun way to celebrate the season. Soft sugar cookies are rolled in pastel sprinkles and topped with a chocolate Hershey’s Kiss, making them bright, festive, and irresistible. They’re perfect for Easter dessert trays, kids classroom treats, bake sales, spring parties, or a baking afternoon with kids.
Sugar Blossom Cookies for Easter and Spring
A cheerful spring twist on the classic blossom cookie.
If you love classic blossom cookies but want something a little more festive for spring, these Easter Blossom Cookies are a sweet seasonal upgrade.
Spring baking is one of my favorite excuses to pull out the sprinkles and make something cheerful.
These sugar blossom cookies are the kind of simple cookie that feels cute and festive without needing complicated decorating skills. And when I’m juggling ALL the things, this is super handy.
The sugar cookie dough mixes up quickly with basic pantry ingredients, which makes them easy to bake on a busy afternoon or when my kids suddenly decide they want to help me in the kitchen. Which always seems to happen once I bring out the sprinkles, or chocolate.
Now if I can only convince them that cleaning up is just as much fun.
The soft sugar cookie base is rolled in colorful Easter sprinkles before baking, then topped with a chocolate kiss while still warm. They’re simple to make, easy to decorate, and always a favorite with kids.
Sprinkles + Chocolate = instant fan favorite!
⭐️ Try more Spring & Easter treats like these cute no bake Rice Krispie Nests and this fun Bunny Bait Chex Mix.
Why You’ll Love These Sugar Cookie Blossom Cookies
Ingredients You’ll Need
For the Cookie Dough:
- 1 cup sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 tablespoon milk
- 2 cups flour
- ¼ teaspoon baking soda
For Decorating:
SUBSTITUTION FOR EDIBLE GRASS: If you don’t have edible grass, you can substitute coconut and green food coloring. Mix 2-3 drops of edible green food coloring and 1/4 tsp of water in a small mixing bowl. Add 1/2 cup flaked coconut and stir around until coconut is completely green. Lay the coconut out on a baking sheet to dry.
Equipment You’ll Need
- Measuring cups and spoons
- Large & small mixing bowl
- Electric mixer
- Whisk
- Cookie scoop (#50)
- Baking sheet
- Parchment paper
- Small dish for sprinkles
- Cooling rack
If you like to nerd out on kitchen equipment here’s a handy guide to cookie scoop sizes I found super helpful.
How to Make Easter Blossom Cookies
1. Preheat the oven & prep
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Mix the wet ingredients
In a large bowl, beat the sugar, butter, egg, vanilla, and milk with an electric mixer until smooth and creamy.
3. Combine the dry ingredients
In a small bowl, whisk together the flour and baking soda.
4. Make the dough
Gradually add the dry ingredients to the wet mixture, beating until a soft cookie dough forms.
5. Roll and decorate the cookies
Use a 1 ⅓ tablespoon cookie scoop to portion the dough, then roll each portion into a ball.
Dip each dough ball into a bowl of Easter sprinkles, then place sprinkle side up on the prepared baking sheet. Space cookies about 2 inches apart.
6. Bake the cookies and add chocolate
Bake for 8–10 minutes, until the cookies are set and lightly golden on the bottom.
Remove the baking sheet from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
Transfer cookies to a cooling rack and allow them to cool completely.
Storage Tips: Store Easter Blossom Cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if stacking. Cookies can also be frozen for up to 2 months and thawed at room temperature before serving.
Tips & Variations
- Use pastel sanding sugar instead of sprinkles for a sparkly look.
- Try white chocolate kisses for a softer spring color palette.
- Add ½ to 1 tsp of lemon zest to the dough for a subtle citrus flavor.
- Chill the dough for 15 minutes if it feels too soft to roll.
- Change up the sprinkles for different occasions to make blossom cookies for Christmas, birthdays, St. Patrick’s Day, Valentine’s Day, Baby Showers etc.
Final Thoughts: Easy Blossom Cookies for Easter
These easy Easter Cookies are one of those cheerful spring desserts that look festive without requiring complicated decorating.
The soft sugar cookie base paired with colorful sprinkles and chocolate kisses creates a simple treat that’s great for Easter dessert trays, bake sales, or spring celebrations with kids.
Because the dough is easy to mix and the cookies bake quickly, they’re also a great last-minute baking option when you need a fun holiday treat.
Keep this recipe handy whenever you want a bright, chocolate-topped cookie that brings a little extra springtime joy to the table.
Sweet Easter Blossom Sugar Cookies
Spring baking always brings out the colorful sprinkles and cheerful treats, and these Easter Blossom Cookies are a fun way to celebrate the season. Soft sugar cookies are rolled in pastel sprinkles and topped with a chocolate Hershey’s Kiss, making them bright, festive, and irresistible.
Ingredients
- 1 cup sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 tablespoon milk
- 2 cups flour
- ¼ teaspoon baking soda
- Assorted Easter sprinkles
- 30 Hershey’s Kiss chocolates
Equipment
- Measuring cups and spoons
- Large & small mixing bowls
- Electric mixer
- Whisk
- Cookie scoop
- Baking sheet
- Parchment paper
- Small dish for sprinkles
- Cooling rack
Instructions
1. Preheat the oven & prep
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Mix the wet ingredients
In a large bowl, beat the sugar, butter, egg, vanilla, and milk with an electric mixer until smooth and creamy.
3. Combine the dry ingredients
In a small bowl, whisk together the flour and baking soda.
4. Make the dough
Gradually add the dry ingredients to the wet mixture, beating until a soft cookie dough forms.
5. Roll and decorate the cookies
Use a 1 ⅓ tablespoon cookie scoop to portion the dough, then roll each portion into a ball.
Dip each dough ball into a bowl of Easter sprinkles, then place sprinkle side up on the prepared baking sheet. Space cookies about 2 inches apart.
6. Bake the cookies and add chocolate
Bake for 8–10 minutes, until the cookies are set and lightly golden on the bottom.
Remove the baking sheet from the oven and immediately press a Hershey’s Kiss into the center of each cookie.
Transfer cookies to a cooling rack and allow them to cool completely.
Storage Tips: Store Easter Blossom Cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if stacking. Cookies can also be frozen for up to 2 months and thawed at room temperature before serving.
Notes
Tips & Variations
- Use pastel sanding sugar instead of sprinkles for a sparkly look.
- Try white chocolate kisses for a softer spring color palette.
- Add ½ to 1 tsp of lemon zest to the dough for a subtle citrus flavor.
- Chill the dough for 15 minutes if it feels too soft to roll.
- Change up the sprinkles for different occasions to make blossom cookies for Christmas, birthdays, St. Patrick's Day, Valentine's Day, Baby Showers etc.
