These holiday blossom cookies are a colorful twist on a classic favorite. Each batch bakes up soft, sweet, and buttery, with festive red, green, and sprinkle-coated dough topped with a chocolate Hershey's Kiss. They're the kind of cookie that instantly brings a little cheer to any dessert table.
Perfect for Christmas parties, cookie swaps, or cozy nights at home, these cookies are as fun to make as they are to eat. Kids love helping roll the dough and press on the chocolate kisses, making them a great family baking activity. Plus, their bright colors and signature candy center make them ideal for gifting or displaying at a holiday gathering.
If you like festive christmas cookies, you may also like these holiday pinwheel cookies or these christmas butter cookies.
Don't stop at baking!
Keep the Christmas cookie fun going with these printable Christmas Cookie themed games.
These easy holiday cookies come together quickly with simple pantry ingredients and no special equipment required. They stay soft for days when stored properly, so you can bake them ahead for stress-free entertaining. Whether you're baking for Santa or sharing with friends, these holiday blossoms are guaranteed to spread some joy.
Ingredients
- Butter - unsalted + softened
- Sugar
- Brown Sugar
- Eggs
- Vanilla
- Flour
- Baking Soda
- Salt
- Food Coloring - red + green
- Holiday sprinkles
- Hershey's Kisses
See recipe card for quantities.
Instructions
Easily make your own christmas blossom cookies with these step-by-step instructions.
Preparation: Preheat the oven to 350 degrees. Line a couple cookie sheets with parchment and set aside.
Step one: In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
Step two: Add in the eggs and vanilla, mix well.
Step three: Add in the flour, baking soda and salt and mix thoroughly, scraping the sides and mixing well again
Step four: Divide the dough between three bowls. Tint one bowl green, another red and keep the remaining bowl white (to be rolled in the sprinkles).
Step five: Measure out about a tablespoon or small ice cream scoop worth of dough and roll into a ball. Green and red can be directly placed on the prepared parchment, about two inches apart. The untinted dough should be rolled into the sprinkles of your choice - pressing slightly to secure them in place.
Step six: Bake in the preheated oven for 8-10 minutes or just until the edges are slightly browned and the center is set. Immediately top with a Hershey's Kiss so that it melts slightly and secures it to the cookie.
Hint: Quickly add Hershey's kiss to cookies while they are still warm, this will allow it to melt a little and keep it "glued" to the top of the cookie.
Recipe Tips for Success
- Don't overmix the dough - this can lead to flat, crunchy cookies.
- Don't overbake cookies - they will continue to cook and set as they cool on the baking sheet. Once edges are lightly browned they can be removed from the oven.
Storage
They can be kept in an airtight container for 3 - 5 days. Or, they can be frozen for up to a year.
Holiday Blossom Cookies
Ingredients
- ¾ cup Butter unsalted + softened
- 1 cup Sugar
- ½ cup Brown sugar
- 2 Eggs
- 2 teaspoon Vanilla
- 3 cup Flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- Food coloring red + green
- Holiday sprinkles
- Hershey's Kisses
Instructions
- Preheat the oven to 350 degrees. Line a couple cookie sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
- Add in the eggs and vanilla, mix well.
- Add in the flour, baking soda and salt and mix thoroughly, scraping the sides and mixing well again
- Divide the dough between three bowls. Tint one bowl green, another red and keep the remaining bowl white (to be rolled in the sprinkles).
- Measure out about a tablespoon or small ice cream scoop worth of dough and roll into a ball.
- Green and red can be directly placed on the prepared parchment, about two inches apart.
- The untinted dough should be rolled into the sprinkles of your choice - pressing slightly to secure them in place.
- Bake in the preheated oven for 8-10 minutes or just until the edges are slightly browned and the center is set.
- Immediately top with a Hershey's Kiss so that it melts slightly and secures it to the cookie.
- Allow to cool.
Notes
- Don't overmix the dough - this can lead to flat, crunchy cookies.
- Don't overbake cookies - they will continue to cook and set as they cool on the baking sheet. Once edges are lightly browned they can be removed from the oven.
- Add the Hershey's Kiss on top while cookies are still warm to allow it to slightly melt and "glue" itself to the top of the cookie.
- Cookies can be stored in an airtight container for 3 - 5 days or frozen up to a year.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
