Add a little festive color to your holiday cookie baking with this small batch of Sparkle Sugar Cookie Blossoms! Soft and tender vanilla sugar cookies are rolled in colored sprinkles and adorned with a Hershey Kiss to make a delightful batch of holiday sugar cookies.
Sparkle Sugar Cookie Blossoms
Why have just regular sugar cookies when you can have Sparkle Sugar Cookie Blossoms decorated in festive sparkle sprinkles! And, if you are not familiar with Blossom Cookies, they are cookies adorned with Hershey Kisses.
Traditional Blossom Cookies are made using a peanut butter dough. But for this Christmas cookie recipe, we are using a sugar cookie dough that will make the color of the ‘sparkles’ more pronounced.
These Sparkle Sugar Cookie Blossoms feature everything you love about a delicious sugar cookie recipe:
- Easy – The cookies come together easily and with only a few ingredients! But don’t skip the chill time!
- Soft and Tender – A little corn starch helps make the cookies tender – which is great for a puffier sugar cookie that is holding a Hershey Kiss!
- Warm Vanilla Flavor – Vanilla naturally has a warm flavor and the classic sugar cookie dough allows the flavor to shine.
- Festive for the Holidays – I might go as far to say Blossom Cookies with Hershey Kisses are a staple cookie for the holidays!
- Easily Decorated – These are, after all, a sugar cookie. Meaning they can take on any color or variety of holiday or celebration decoration you like!
- Sturdy Dough – The dough is sturdy enough to hold up in the freezer, if you want to make it ahead of time. A time saver if you have a lot of holiday baking on your list!
Small Batch Christmas Cookies
This small batch of Sparkle Sugar Cookie Blossoms is another Christmas cookie that you can add to your cookie swap or holiday goodie bag. The smaller batch allows you to make a variety of cookies, without having tons of leftovers laying around.
This small batch sugar cookie recipe yields 6 cookies. Though the number of cookies you get from the batch will depend on the size of cookie scoop you use. You can certainly make more cookies by make them smaller, or just a few by making healthy size cookies. Perhaps Santa would prefer a larger cookie?!
Ingredient List
- All-Purpose Flour
- Baking Powder
- Corn Starch
- Salt
- Unsalted Butter
- Granulated Sugar
- Egg Yolk
- Vanilla
- Hershey Kisses
- Holiday Sugar Sprinkles
Helpful Tips
- The cornstarch makes the cookies soft and tender – While I don’t use cornstarch in a lot (most), of the cookie recipes on the blog, I love how it makes these sugar cookies tender.
- Make the dough ahead of time – If you are in full-on Christmas cookie baking mode, you can make the dough ahead of time and freeze it. Just thaw it in the refrigerator before your shape it and bake it.
- Use your stand mixer if you have a smaller mixing bowl – I only recommend the stand mixer if you have a smaller 3-quart mixing bowl that fits your standard mixer. I use this 3 quart bowl for my regular tilt-head stand mixer, and it works with the standard attachments!
- Use the colored sprinkles that look like colored sugar – If you want to achieve the ‘sparkle’ in the cookies. Otherwise, you can certainly use any holiday sprinkle you like!
- Press the Hershey Kiss into the middle of the cookie as soon as they come out of the oven – The cookies should still be warm so the Hershey Kiss will press in easier.
Recipe FAQ
I have not tested the recipe with a 1:1 gluten free flour. However, you can try the Small Batch Gluten Free Sugar Cookie recipe on the blog. Just note that the gluten free cookies are softer and chewier – not great for cut-out cookies.
It will. But keep in mind this is a smaller batch and you may not yield many cookies. You can try my other Sugar Cookie recipe on the blog, designed for cut-out cookies. Just omit the spices.
No, the Kiss will melt. The Hershey Kiss goes on top of the cookies immediately after they are baked.
Yes, this dough can be frozen for up to 3 months. Shape the dough into a disc, wrap in plastic wrap, and place it in a freezer bag. Thaw in the refrigerator when ready to use.
Yes, the cookies can be frozen up to 3 months in a freezer bag. Thaw at room temperature.
More Small Batch Christmas Cookie Ideas
- Pecan Brown Sugar Cookies
- Molasses Crinkle Cookies
- Candy Cane Cookies
- Marshmallow Sugar Cookies
- Chocolate Crinkle Cookies (Small Batch)
- Small Batch Snickerdoodles
Sparkle Sugar Cookie Blossoms
INGREDIENTS
- 1/2 cup, plus 1 tablespoon all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon corn starch
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 6 Hershey Kisses
- sprinkles
INSTRUCTIONS
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a medium mixing bowl, add the butter and sugar. Use a hand held mixer and on medium speed, mix until light and creamy. Add the egg yolk and vanilla extract and continue to beat until the mix is light and creamy.
- Sprinkle half of the dry ingredients over the wet ingredients and mix on low speed until just incorporated. Add the remaining dry ingredients and mix until no dry streaks remain. Note – You can also mix in the dry ingredients by hand using a sturdy wooden spoon.
- Cover and refrigerate the dough for at least 30 minutes.
- With 15 minutes left of chill time, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Add your sprinkles to small bowls, and unwrap the Hershey Kisses.
- Using a cookie scoop (I use a smaller 1.5 tablespoon #50 cookie scoop for these cookies), scoop 6 equal cookies. Roll the cookies between your hands to make dough balls. Roll the cookies through your desired sprinkles and place on the baking sheet. Note – The cookies will flatten and spread slightly. I do not recommend flattening the cookie balls because we want a puffier cookie to hold the Hershey Kiss.
- Bake the cookies for 11 to 13 minutes, or until the edges are set. Once the cookies come out of the oven, immediately push a Hershey Kiss in the middle. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer to the cooling rack to cool completely. Enjoy!
RECIPE NOTES
- Freezing the Cookie Dough – The cookie dough can be frozen – for up to 3 months. Shape the dough into a disc, wrap generously in plastic wrap, and place in a Ziploc bag to freeze. Defrost the cookie dough in the refrigerator.
- Freezing Baked Cookies – Baked cookies can be frozen for up to 3 months. Either in a Tupperware, or gently placed in a Ziploc bag. Defrost the cookies at room temperature – may take 1 to 3 hours.
- Using the Dough For Cut-Out Cookies – This recipe can be used to make softer sugar cookie cut-outs. However, because it is a small batch, you may not yield a lot of cookies. Check out the other Sugar Cookie recipe on the blog for cut-out cookies (and omit the Pumpkin Spice if you like).
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!