Spring Sugar Cookie Blossoms
These Spring Sugar Cookie Blossoms are buttery and delicious! Rolled in bright, festive decorating sugar and topped off with a Hershey's Kiss. Don't forget to leave some for the Easter Bunny!
Equipment
- Baking Sheets
- Parchment paper
- Stand mixer with paddle attachment or hand mixer
Ingredients
- 1/2 cup butter softened
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 2 1/2 cups flour
- 1 tsp baking powder
- 3/4 tsp salt
- bright pink and purple decorating sugar
- 1 bag Hershey's Birthday Kisses 10 oz bag
Instructions
- Preheat oven to 350 degrees.
- Use Doughmaker's Baking sheets or line two regular baking sheets with parchment paper.
- Using a stand mixer with the paddle attachment or a hand mixer, cream butter, vegetable shortening and sugar.
- Add eggs and pure vanilla extract. Beat until combined.
- Add flour, baking powder and salt. Beat until a soft dough forms.
- Shape dough into 1-inch balls. Roll in decorating sugar and place on the baking sheet.
- Bake for 10-12 minutes, remove from the oven and let cool for 5 minutes on the baking sheet.
- Lightly press the Hershey's Birthday Cake Kisses on the top of each cookie.
- Move cookies to a wire rack and let cool completely.
- Serve and enjoy!
- Store in an airtight container for up to 5 days. To freeze, store in an airtight container for up to 3 months. Place wax paper between layers.
