Sparkle Sugar Cookie Blossoms
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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’s Kiss to make a delightful batch of holiday sugar cookies.
Sparkle Sugar Cookie Blossoms
Why have just chewy sugar cookies when you can have sparkly sugar cookies decorated with festive colored sugar and a chocolate kiss on top! I have traditional blossom cookies made with creamy peanut butter. But for this Christmas cookie recipe, I wanted to use sugar cookie dough to make the colored sugar pop.
And just like a good sugar cookies, these have everything you love:
- 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’s Kiss!
- Warm Vanilla Flavor – Vanilla naturally has a warm flavor and the classic sugar cookie dough allows the flavor to shine.
- 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 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?!
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!
- Freeze the chocolate kiss candy ahead of time – This will help the chocolate from melting too much on the warm cookies.
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If you made these sugar cookie blossoms, let me know in the comments below! Your comment and star rating are greatly appreciated and help other bakers discover the recipe.
Sparkle Sugar Cookie Blossoms
by Erin Cernich
Ingredients
- ½ cup, plus 1 tablespoon all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon cornstarch
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 6 Hershey's Kisses
- colored sugar or sprinkles
Instructions
- Unwrap the chcoolate kisses, place in a zip-top bag, and freeze until ready to top the cookies. This will help the chocolate from melting on the warm cookies.6 Hershey's Kisses
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt.1/2 cup, plus 1 tablespoon all-purpose flour, 1/4 teaspoon baking powder, 1/2 teaspoon cornstarch, 1/4 teaspoon salt
- In a medium mixing bowl, add the butter and sugar. Use a hand mixer and on medium speed, mix until light and creamy. Add the egg yolk and vanilla and continue to beat until combined.3 tablespoons unsalted butter, room temperature, 3 tablespoons granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet and mix on medium-low speed until no dry streaks remain. Cover and refrigerate the dough for at least 30 minutes.
- 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 colored sugar and/or sprinkles to a small bowl(s).colored sugar or sprinkles
- Use a 1.5-tablespoon cookie scoop to portion 6 cookies and roll each into a ball. Roll the cookie dough balls through the colored sugar (or sprinkles) and place 2 inches apart on the baking sheet. The cookies will flatten and spread slightly as they bake.
- Bake the cookies for 11 to 13 minutes, or until the edges are set. Once the cookies come out of the oven, gently press a chocolate kiss into the center of each cookie. 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.
Notes
- Freezing the Cookie Dough – The cookie dough can be frozen for up to 3 months. Shape the dough into a disc, wrap in plastic wrap, and place in a freezer bag. Thaw the dough overnight in the refrigerator.
- Freezing Baked Cookies – Baked cookies can be frozen for up to 3 months. Gently place in a freezer bag and lay flat to freeze. Thaw at room temperature.
- Cut-Out Cookies – Use my cut-out sugar cookie recipe to make classic decorated sugar cookies.
Nutrition Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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