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Blossom Cookies Recipe

Blossom Cookies Recipe
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★★★★★

5 from 25 reviews

Blossom Cookies are a delightful assortment of soft and chewy cookies topped with a classic Hershey’s kiss. This recipe features four unique dough variations—peanut butter, chocolate, sugar, and gingerbread—all rolled in different coatings for a festive and flavorful holiday treat. Perfect for baking with family and sharing at any celebration, these cookies blend rich flavors with a nostalgic touch.

Ingredients

Scale

Base Blossom Cookie Dough

  • 3 cups (396g) all purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 cup (185g) unsalted butter, room temp
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • Chocolate Hershey’s kisses

Peanut Butter Blossom Cookie Dough

  • 1/4 cup (60g) creamy peanut butter
  • 2 tbsp all purpose flour
  • Granulated sugar, for rolling

Chocolate Blossom Cookie Dough

  • 2 1/2 tbsp Dutch process cocoa powder
  • 1 tbsp milk
  • Chocolate sprinkles, for rolling

Sugar Blossom Cookie Dough

  • 1 1/2 tbsp flour
  • Sprinkles, for rolling

Gingerbread Blossom Cookie Dough

  • 1 1/2 tbsp molasses
  • 3 tbsp all purpose flour
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • Demerara or raw sugar, for rolling

Instructions

  1. Prepare Oven and Rolling Stations: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper. Fill four small dishes with each of the rolling ingredients: granulated sugar, chocolate sprinkles, red and green sprinkles, and raw sugar, for coating the different cookie dough types.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this mixture aside for later use.
  3. Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer fitted with a paddle attachment to beat the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Mix in the eggs and vanilla extract until the batter is smooth and fully combined.
  5. Combine Wet and Dry Ingredients: Gradually add half of the dry ingredients to the wet mixture and mix just until incorporated. Add the remaining half and continue mixing until the dough comes together. The dough may be thick and crumbly at first but will become smooth with continued mixing.
  6. Divide Dough: Evenly separate the base dough into four bowls, approximately 245g each, for precision. These will become the different flavored doughs.
  7. Flavor Each Dough: Add the specific ingredients to each bowl: peanut butter and flour to the peanut butter dough; cocoa powder and milk to the chocolate dough; extra flour to the sugar dough; molasses, extra flour, ground ginger, and cinnamon to the gingerbread dough. Mix each dough well until fully combined; some may require more effort to mix thoroughly.
  8. Scoop and Roll Dough Balls: Using a spoon, scoop a heaping tablespoon of peanut butter dough and one tablespoon for the other doughs. Roll each portion into smooth balls between your hands.
  9. Coat the Dough Balls: Roll each ball into its respective coating—granulated sugar for peanut butter, chocolate sprinkles for chocolate, colorful sprinkles for sugar, and Demerara or raw sugar for gingerbread. For the sugar dough, if sprinkles don’t adhere, slightly dampen your hands before rolling.
  10. Arrange and Bake: Place rolled dough balls on the prepared baking sheet, spacing them about 2.5 inches apart. Bake for 8-10 minutes until edges are set and the centers look slightly undercooked.
  11. Add Hershey’s Kisses: While cookies bake, unwrap the Hershey’s kisses. Immediately after removing cookies from the oven, press a kiss into the center of each cookie. The peanut butter dough cookies will crackle slightly, which is ideal.
  12. Cool and Repeat: Transfer the finished cookies to a cooling rack and repeat the baking process with the remaining dough.
  13. Serve: Enjoy the cookies warm or let them cool to room temperature before serving.

Notes

  • Storage: Allow cookies to cool completely and the Hershey’s kisses to firm up. Store in an airtight container at room temperature for up to 5 days.
  • Flavor Variation: For an alternative flavor, press candy cane Hershey’s kisses into half of the sugar cookies instead of the traditional chocolate kisses.
  • Handling Dough: Some doughs, especially those with extra flour or cocoa, may be denser and harder to mix; using elbow grease helps incorporate all ingredients evenly.
  • Rolling Coating: To ensure sprinkles stick to the sugar cookie dough, slightly dampen your hands when rolling the dough balls before coating.

Nutrition

Keywords: Blossom Cookies, Hershey's Kiss Cookies, Peanut Butter Cookies, Chocolate Cookies, Sugar Cookies, Gingerbread Cookies, Holiday Cookies, Festive Cookies, Soft Cookies, Classic Cookie Recipe

Find it online: https://ellaeatsdaily.com/blossom-cookies-recipe/