Blossom Cookies- Blossom cookies are a holiday classic and a favorite Christmas cookie. Instead of the traditional peanut blossom cookies, I give you three different cookies all made from one dough, matcha, sugar cookie, and chocolate.
What are holiday cookie trays without a blossom cookie? Although I do love peanut butter blossom cookies, I decided to change it up a bit and make different flavors. I love how cute peanut blossoms are and how creative you can be with them.
I know so many people who don’t like peanut butter or who are allergic to peanut butter. But now they have a winning chance of trying delicious blossom cookies.
What are Blossom Cookies and Why should you make them?
Peanut Butter blossom cookies are chewy and soft peanut butter cookie that is rolled in sugar and pressed with Hershey’s Kisses right when it’s hot out of the oven.
My blossom cookies are just as soft, chewy, and delicious as peanut butter blossoms.
It is a no-chill cookie dough recipe that provides you with three different flavors.
You’ll have an assortment of cookies for your cookie exchange.
Blossom Cookie Ingredients:
- All Purpose Flour: No substitutions
- Baking soda/Salt: Baking soda provides the cookie with spreading and salt gives the cookies a balance of flavor.
- Unsalted Butter: Use real butter, unsalted and at room temperature.
- Granulated sugar/Brown Sugar: A blend of both sugars creates the perfect chewy cookie.
- Large Egg: Provides moisture in the dough.
- Vanilla Extract: Provides the dough with extra flavor.
- Hershey Kisses: The best way to top a perfect cookie.
Cookie Variations:
Hershey’s Kisses come in variations of different flavors.
- Cinnamon Sugar: Add cinnamon to the dough roll it into cinnamon sugar and top it off with milk chocolate kisses.
- Peanut Butter: Add some creamy peanut butter additional flour and roll in sugar and top with any Hershey’s Kiss (I love it with dark chocolate)
- Candy Cane: Add cocoa powder to the dough and a little bit of peppermint extract, roll in sugar, and top it off with a candy cane Hershey’s Kiss.
How to make blossom cookies:
Blossom cookies are an easy and fairly straightforward cookie recipe.
In a large bowl or a stand mixer with a paddle attachment beat the butter and both sugars until light and fluffy. Add in the egg and vanilla, scraping down the sides of the bowl of a stand mixer. With the mixer on low speed add the dry ingredients to the wet ingredients and mix just until a dough is formed.
Divide the dough into three medium-sized bowls. I would highly recommend dividing them by weight with a scale for precision. Each dough should weigh around 220 to 230g. Add the ingredients into the specified bowls and mix until combined. I find that using just one of the attachments for my hand mixer makes the job easier.
Scoop the dough into rounded tablespoons or with a medium-sized cookie scoop and coat them into its specified coating. Bake at 350 degrees for 8 to 10 minutes.
While the cookies bake unwrap the Hershey’s Kisses and then once the cookies are done immediately insert a kiss into the center of each cookie.
Allow the cookies to cool on the baking tray for 5 minutes and then transfer them to a wire rack to allow them to fully cool. Enjoy them warm or room temperature with a glass of milk.
Place cookies in a single layer in an airtight container and store for up to 5 days
Tips for Blossom Cookies
Measuring with a scale vs measuring cup:
To get the best results I always recommend measuring with a scale for precision. When using measuring cups, you may end up with too much flour if you inaccurately measure your ingredients. With it being such a busy time of the year, I hate having to remake a batter just because I didn’t measure something correctly. To ensure accurate flour measurement I like to fluff up my flour with a large spoon and then scoop my measuring cup into the flour and with a chopstick or butter knife just level it off. If the flour is too compact you can add too much flour to your ingredients making the dough dry and hard.
Overbaking vs Underbaking:
Every oven is different, so remember not to rely on recipe time and temperature. Check around the 7-minute mark and add an extra minute until the cookies have puffed up and are slightly golden brown.
Blossom cookies may not be the best for packaging due to the top of the cookie. You can always insert the cookie with the tip inside the dough and the flat side sticking out for easier storage.
Can I make these cookies in advance?
Yes, and always. These cookies are great frozen even after it’s already done baking.
The dough can also be prepared ahead scooped into cookie dough balls and stored in a freezer bag. Just coat the cookies before baking an add another 1 to 2 minutes if baking from the freezer.
May you enjoy this recipe and make them for the Christmas Season.
If you loved this recipe, take a look at my other Christmas cookie recipes:
- Red Velvet Crinkle Cookies
- Chocolate Peppermint Sandwich Cookies
- Buttery Thumbprint Cookies
- Dark Chocolate Cherry Shortbread Cookies
- How to make Linzer Cookies
Not So Classic Blossom Cookies-3 Ways
Ingredients
- 12 tbsp Butter Room Temperature
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 large Egg Room temperature
- 1 tsp Vanilla Extract
- 2 1/4 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Matcha Blossoms
- 1 tsp Culinary Grade Matcha Powder
- Sugar for rolling
Sugar Blossoms
- 1/2 tsp Almond Extract
- Christmas Nonpareil Sprinkles for rolling
Chocolate Blossoms
- 1 tbsp Cocoa Powder
- Chocolate Jimmies for rolling
Instructions
- In a large bowl beat the butter and both sugars until light and fluffy. Add in the egg and vanilla, scraping down the sides of the bowl of a stand mixer. With the mixer on low speed add the dry ingredients to the wet ingredients and mix just until a dough is formed.
- Divide the dough into three and place them into medium-sized bowls. Add the ingredients into the specified bowls and mix until combined.
- Scoop the dough into rounded tablespoons or with a medium-sized cookie scoop and coat them into its specified coating. Bake at 350 degrees for 8 to 10 minutes.
- While the cookies bake unwrap the Hershey’s Kisses and then once the cookies are done immediately insert a kiss into the center of each cookie.
- Allow the cookies to cool on the baking tray for 5 minutes and then transfer them to a wire rack to allow them to fully cool. Enjoy them warm or room temperature with a glass of milk.
- Place cookies in a single layer in an airtight container and store for up to 5 days
Recently In My Kitchen Recipes:
