Easter Blossom Cookies (Printer-Friendly)

Buttery cookies with chocolate centers and pastel sprinkles, perfect for spring festivities.

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened to room temperature
02 - 1 cup granulated white sugar
03 - 1 large egg
04 - 2 teaspoons pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon baking powder

→ Decoration

08 - 36 chocolate kiss candies, unwrapped
09 - Pastel sprinkles or colored sanding sugar for coating

# How-To Steps:

01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
02 - In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed until the mixture becomes pale, light, and fluffy—about 3 to 4 minutes.
03 - Add the egg and vanilla extract to the butter mixture. Beat on medium speed until thoroughly combined and the mixture looks smooth and glossy.
04 - In a separate medium bowl, sift together the all-purpose flour, salt, and baking powder to ensure even distribution.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour disappears. Avoid overmixing to keep cookies tender.
06 - Sop about 1 tablespoon of dough and roll between your palms to form smooth balls. Roll each ball generously in pastel sprinkles or colored sanding sugar until evenly coated.
07 - Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
08 - Bake for 8 to 10 minutes, watching carefully. The cookies are done when the edges are set and slightly golden but the centers still look soft and underbaked.
09 - Remove the baking sheets from the oven immediately. Gently press a chocolate kiss into the center of each warm cookie while they're still soft—the candy should sink slightly but remain visible on top.
10 - Let the cookies rest on the baking sheet for 5 minutes to firm up slightly. Using a spatula, transfer them to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The dough comes together in minutes but tastes like something from a fancy bakery case
  • Pressing warm chocolate into hot cookies is arguably the most satisfying kitchen moment imaginable
  • These disappear from platters faster than you can say happy spring
02 -
  • Press the chocolate kisses gently but firmly so they sink in without cracking the cookie edges
  • The centers will look underbaked when you remove them but they firm up beautifully while cooling
  • Room temperature ingredients make the difference between cookies that spread nicely and ones that hold their shape
03 -
  • Use a cookie scoop for uniform sizes which helps them all bake evenly
  • Have the chocolate kisses unwrapped and ready before the timer goes off

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