Holiday Sugar Cookie Blossoms

Holiday Sugar Cookie Blossoms by Wood and Spoon. These are Hershey Kisses cookies made with sugar cookie dough, sanding sugar, and sugar cookie candies KISSES. This is a simple recipes that even kids will love to help out with and they're perfect for Christmas and holidays. Learn more about the recipe on

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These holiday sugar cookie blossoms are sugar thumbprint cookies topped with HERSHEY’S KISSES Sugar Cookie Candies.


  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup colored sanding sugar
  • 32 HERSHEY’S KISSES Sugar Cookie Candies, unwrapped


  1. Preheat an oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
  2. In a large bowl or a bowl of a stand mixer, cream the butter and sugar together on medium speed until smooth, about 2 minutes. Add the egg and vanilla extract, mixing until combined. Add the flour, salt, and baking soda to the butter mixture and stir on medium-low until the dough starts to come together in clumps. It will be slightly crumbly.
  3. Use a small cookie scoop or a spoon to portion out 2-teaspoon sized rounds of dough. Roll the dough in your hands briefly to smooth out and toss each cookie dough piece in the sanding sugar. Space the cookies out 2” apart on the prepared pans and bake in the preheated oven for 9 minutes or until the cookies are puffed edges are barely set.
  4. Remove the cookies from the oven to cool briefly, about 2 minutes. This will prevent the KISSES chocolate from melting. Gently press an unwrapped HERYSHEY’S KISSES candy into the center of each cookie. Feel free to pop the pan into the fridge or freezer briefly to further prevent the candy from melting. Cool completely before enjoying. Cookies are best eaten the day of,but can be stored in a sealed container for up to 3 days.