Easter is the perfect excuse to bake something bright, chewy, and a little nostalgic. These Easter Blossom Cookies pair a soft, cream cheese–enriched sugar cookie with a crunchy, colorful exterior and a chocolate candy tucked into the center. They’re fast to make and ideal for holiday plates, classroom treats, or an Easter brunch spread.
Why these Easter Blossom Cookies stand out for the holiday table
These cookies combine a tender interior with a sparkly, crunchy exterior. Adding a small block of cream cheese to classic cookie dough keeps the crumb soft. Rolling each ball in colored sanding sugar creates a festive look and a pleasant snap on the first bite. Pressing a chocolate candy into the warm cookie finishes the classic blossom look.
Ingredients for colorful Easter blossom cookies (what you’ll need)
- Flour: 3 cups (375 g) all-purpose, spooned and leveled
- Baking powder: 1 ½ teaspoons
- Salt: ½ teaspoon
- Unsalted butter: 1 cup (230 g), softened
- Cream cheese: 2 oz (56 g), block-style, room temperature
- Granulated sugar: 1 cup (200 g)
- Large egg: 1, room temperature
- Vanilla extract: 2 teaspoons
- Almond extract: ½ teaspoon (optional, but recommended)
- Sanding sugars: About ¾ cup (150 g) in assorted colors
- Chocolate candies: 34–36 unwrapped Hershey Kisses or similar
Quick timing and yield
- Prep time: about 15 minutes (plus chilling)
- Bake time: 11–12 minutes per batch
- Total time: roughly 2 hours, including chilling and cooling
- Yield: approximately 36 cookies
Step-by-step method for baking these blossom cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk the dry mix: combine the flour, baking powder, and salt in a bowl. Set aside.
- Beat the butter and cream cheese together on high until smooth, about two minutes.
- Add sugar and continue mixing until creamy. Then incorporate the egg, vanilla, and almond extract.
- Fold the dry ingredients into the wet mix on low speed until a thick dough forms.
- Cover and chill the dough for about one hour. Chilling firms the dough and prevents spreading.
- Pour the colored sanding sugars into shallow bowls for rolling.
- Scoop roughly 1 tablespoon of dough and shape into a ball. Roll each ball in sanding sugar until fully coated.
- Place coated dough balls on the prepared sheets, leaving about 2 inches between them.
- Gently flatten each ball with the bottom of a measuring cup or the base of a glass.
- Bake for 11–12 minutes, until edges set but centers remain soft.
- Let the cookies cool on the sheet for 3–4 minutes, then press one chocolate candy into the center of each while still warm.
- Transfer cookies to a wire rack to cool completely before serving.
Practical baking tips and small variations to try
- Why cream cheese? It adds moisture and a subtle tang that keeps cookies tender longer.
- If you prefer less almond flavor, reduce or omit the almond extract. Vanilla alone is fine.
- Use different colored sanding sugars for a coordinated Easter palette.
- For uniform cookies, use a cookie scoop or a tablespoon measure for each portion.
- Substitute mini chocolate candies if you want a smaller center surprise.
- To store: keep cooled cookies in an airtight container for up to 3 days. Refrigerate longer storage.
- Make-ahead option: freeze rolled, sugared dough balls on a tray. Transfer to a bag and bake from frozen, adding a minute or two to bake time.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.