Bake festive red and green Christmas blossom cookies with white chocolate blossoms. They add color and fun to your tray of Christmas cookies.
I am a huge fan of blossom cookies! My favorite kind used to be the classic peanut butter blossoms until I made these. Instead of the nutty peanut butter base, these are made with sweet sugar cookie dough. Then, I topped them with sweet white chocolate Hershey Kisses.
Keep reading and I’ll show you how to make them extra festive!
How To Make Christmas Blossom Cookies
These cookies are super fun to make, especially with kids or some friends. All the exact steps and ingredients are in the printable recipe card at the bottom of this post. First, I have some photos of each step, along with some tips that will help you as you make them.
Here is what you’ll need from the store before you make these cookies. I’ll include information about substitutes too.
- Flour – All-purpose flour works the best. You can use gluten-free flour if you can’t have gluten.
- Baking soda
- Salt – If you use salted butter, don’t add more salt to the cookie dough.
- Usalted butter at room temperature – Salted butter will work, just remember not to add more salt if you use it.
- Sugar – Use white granulated sugar
- Egg – If you are allergic to eggs (or don’t have any) replace it with either 1/4 unsweetened applesauce or 1 tablespoon ground chia seeds with 3 tablespoons water (that you whisk until it is thickened).
- Vanilla extract
- Milk – I used whole milk, but you can use almond, coconut, or oat milk instead.
- Colored Sugar – This is optional, but it gives the cookies a lovely color! Either buy red and green sugar or make your own with food coloring.
- Hershey’s Kisses Sugar Cookie candies – Any kind of Hershey’s Kisses will taste delicious on top of these sugar cookies. I think the white chocolate ones look like snow flakes, so I used them on top.
Mix A Fluffy Sugar Cookie Dough
I love my electric mixer! If you don’t have one, get one. It will save you so much time and energy. For these cookies, keep mixing them until the dough is nice and fluffy, like in the photo below.
Roll Cookies In Sugar
Use a cookie scoop to make sure all the cookies are the exact same size. Then, roll them in a bowl of colored sugar.
Kids love to do this step! It might be optional, but it is so much fun.
Space Out The Cookies
The sugar cookies will spread out as they bake, so spread them out about an inch apart.
I like to cover my cookie sheet with parchment paper before I bake the cookies. This makes clean-up a lot easier and prevents the cookies from sticking.
Let The Cookies Cool Before Adding Kisses
Please, let the cookies cool down for at least 3 minutes before you add the Hershey’s Kiss on top. If you don’t, the Kiss will melt.
This is tricky because if you wait too long, the cookies will be too firm to hold the Kisses. The sweet spot is to let them cool down for about 3 minutes then add the chocolate candy.
How To Store Christmas Blossom Cookies
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Christmas Blossom Cookies
- Baking Sheet
- Parchment Paper
- Electric Mixer
- Cookie Scoop
- Wire Cooling Rack
- 2 cups Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter room temperature
- 1 cup Sugar
- 1 Egg
- 1 1/2 tsp Vanilla Extract
- 2 tbsp Milk
- 1/3 cup Colored Sugar optional
- 48 Hershey’s Kisses Sugar Cookie candies unwrapped
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
- Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
- Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
- Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Another favorite holiday cookie to make is this Chocolate Crinkle Cookie recipe – a Christmas classic!
More Christmas Ideas
If you enjoyed these Christmas blossom cookies, here are some more festive ideas you should make next!
- Magic Reindeer Food Recipe and Printable
- Cranberry Orange Bread Recipe
- Reindeer Donuts
- Homemade Cranberry Sauce
- No-Bake Peppermint Cheesecake