Easter Blossom Cookies are going to be the hit of the holiday! Perfect for Spring these light Easter sugar cookies are rolled in pastel sanding sugar before being baked and topped with a chocolate kiss.
Prep: Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicon mat and set it aside. Pour the different colored sanding sugars into small bowls and set them aside for a future step.
Dough: In a large mixing bowl using an electric mixer cream together the butter and sugar until light and fluffy. Next add in the egg and extracts and beat until just combined. Next mix in the flour, baking soda, salt and milk.
Once everything is combined form about 1 tablespoon size balls of dough. Roll each dough ball into one of the sanding sugars and place onto the lined baking tray.
Bake: Proceed to place the cookies in the preheated oven and bake for 8-10 minutes, or until the cookies are just set. You may need to bake the cookies in two batches.
Let the cookies cool for 2 minutes before topping each one with a Hershey Kiss pressing them into the cookie slightly. Serve & enjoy!
Notes
These blossom cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.Or place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.