These Sugar Cookie Blossoms are a delicious twist on the standard sugar cookie. They are buttery cookie rolled in sugar sprinkles and topped with a Hershey's Sugar Cookie Kiss in the center of each cookie and are a fun addition to your baking list for the holiday season.
Preheat oven to 350° F and line a baking sheet with parchment paper.
In a large bowl, add the butter and sugar and beat with an electric mixer until light and fluffy.
½ cup butter, 1 cup white sugar
Add the egg and vanilla extract and beat until blended in.
1 large egg, 1 teaspoon vanilla extract
Gradually add the flour, baking soda, and salt to the batter and blend just until there are no lumps of flour.
2 cups all purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
Then pour in the 2 tablespoons of milk and mix it in.
2 tablespoons milk
Add the red and green sugar crystals and gently stir them into the dough.
Red and green sugar crystals
Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Using a cookie scoop, scoop about 1 ½ tablespoons of dough and roll it into a smooth ball and place them on the lined baking sheet at least 2 inches apart.
Bake the cookies 12-14 minutes, until the edges begin to turn light brown.
Remove from the oven and gently press a Hershey's Kiss into the top of each cookie immediately.
Hershey's Sugar Cookie Kisses
Allow the cookies to cool on the baking sheet for 3-5 minutes and then transfer to a wire cooling rack to cool completely.
Notes
Store in an airtight container at room temperature for 4-5 days.Freeze cookies for up to 2 months in an airtight container or plastic zip closure bag.Make your own red and green sugar crystals by placing white sugar into two small bowls. Then add a few drops of red food coloring to one bowl and green food coloring to the other bowl and blend it in completely.Use regular chocolate kisses or mint kisses if desired.Roll the cookie balls in more white sugar or red or green sugar after rolling them.