Hershey Blossom Cookies
Servings: 36 cookies
Calories: 106kcal
Christmastime is rushed and hurried, especially for the home cook, which leaves little time or desire for cookies that require chilled dough and rolling pins. Hershey Blossom Cookies are made with a whipped shortbread dough, rolled in sprinkles and dotted with a chocolate kiss. They're simple, beautiful, and delicious! Also, they're ready to eat in less than 30 minutes!
Print Recipe
Ingredients
- 1 cup butter, softened
- 1/4 cup corn starch
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sprinkles
- 36 Hershey Chocolate Kisses
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the butter to a bowl and using a hand-held mixer, beat until light and fluffy - about 3-5 minutes.
- Add the flour, corn starch, confectioner's sugar, and vanilla. Blend together until fully incorporated - about 2 minutes.
- Portion about 1 tablespoon of the dough (I used a small cookie scoop to get even amounts of dough for each cookie.)
- Roll the dough into small balls and then roll in the sprinkles. Place on the lined baking sheet. Leave a good 2 inches of space between each ball.
- Use the back of a teaspoon measuring spoon to press an indent into the top of each ball.
- Bake for 14 minutes. Remove from oven and push an unwrapped Hershey Chocolate Kiss into the center of each cookie. Allow to cool for 3-5 minutes on the baking sheet before transferring to a wire rack to continue cooling.
Nutrition
Calories: 106kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 7mg | Fiber: 1g | Sugar: 6g | Vitamin A: 158IU | Calcium: 11mg | Iron: 1mg