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Blossom Cookies Recipe

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★★★★★

4.6 from 54 reviews

Blossom Cookies offer a delightful variety of flavors and textures with classic peanut butter, chocolate, sugar, and gingerbread doughs, each rolled in complementary coatings and crowned with a signature Hershey’s kiss. Perfectly soft with slightly crisp edges, these festive treats are great for any occasion, combining sweet, spicy, and rich tastes.

Ingredients

Scale

Dry Ingredients (All Doughs)

  • 3 cups (396g) all purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt

Butter and Sugars

  • 3/4 cup (185g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed

Wet Ingredients

  • 2 large eggs
  • 2 tsp vanilla extract

Peanut Butter Dough

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

Chocolate Dough

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

Sugar Cookie Dough

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

Gingerbread Dough

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

Final Decoration

  • Chocolate Hershey’s kisses, one per cookie

Instructions

  1. Base Blossom Cookie Dough: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and prepare four small dishes each with the rolling coating ingredients: granulated sugar, chocolate sprinkles, red and green sprinkles, and raw sugar.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl with a hand or stand mixer fitted with the paddle attachment, beat the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes.
  4. Add Wet Ingredients: Mix in the eggs one at a time, then add vanilla extract until the mixture is smooth.
  5. Combine Dry and Wet Mixtures: Gradually add half of the dry ingredient mixture into the wet ingredients and mix, then add the remaining dry ingredients. The dough will be thick and crumbly initially, but continue mixing until it comes together into a uniform dough.
  6. Divide Dough into Four Portions: Evenly divide the dough into four bowls, about 245g each for precision.
  7. Flavor Each Dough Portion: To the four separate bowls, add peanut butter and 2 tbsp flour to one, 2 1/2 tbsp cocoa powder and 1 tbsp milk to the second, 1 1/2 tbsp flour and 1 1/2 tbsp molasses to the third, and 3 tbsp flour with 1/2 tsp ground ginger and 1/4 tsp ground cinnamon to the fourth for gingerbread. Mix each dough thoroughly; some doughs may require more effort to combine.
  8. Shape Dough Balls: Using a spoon, scoop out the dough. For the peanut butter dough, scoop a heaping tablespoon; for others, a level tablespoon. Roll each portion into a smooth ball between your hands.
  9. Coat the Dough Balls: Roll each dough ball in its corresponding coating: peanut butter dough in granulated sugar, chocolate dough in chocolate sprinkles, sugar cookie dough in red and green sprinkles (dampen hands if sprinkles don’t stick), and gingerbread dough in Demerara or raw sugar.
  10. Prepare for Baking: Place the coated dough balls on the prepared baking sheet, spacing them approximately 2.5 inches apart to allow for spreading.
  11. Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft.
  12. Add Hershey’s Kisses: While the cookies bake, unwrap the Hershey’s kisses. Immediately upon removing the cookies from the oven, gently press a kiss into the center of each cookie. For peanut butter blossoms, the cookie should crackle slightly when pressed, indicating perfect softness inside.
  13. Cool Cookies: Transfer the cookies to a wire rack to cool completely. Continue baking any remaining dough in batches, following the same process.
  14. Serve: Enjoy the blossom cookies warm or at room temperature for best flavor and texture.

Notes

  • Rolling the sugar cookie dough balls with slightly damp hands helps the sprinkles adhere better.
  • Spacing cookies about 2.5 inches apart ensures they don’t spread into each other during baking.
  • The cookies can be stored in an airtight container for up to 5 days.
  • For a festive presentation, use assorted colored sprinkles on the sugar cookie dough.
  • If dough becomes too soft, chill for 15-20 minutes before scooping and rolling.

Keywords: blossom cookies, peanut butter cookies, chocolate cookies, sugar cookies, gingerbread cookies, holiday cookies, Hershey's kiss cookies

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