Dessert

Christmas Sugar Cookie Blossoms Recipe

ByElena Hart September 4, 2026September 4, 2026

Introduction

Christmas Sugar Cookie Blossoms are a festive twist on a classic holiday treat. Soft sugar cookies are topped with colorful sprinkles and a signature Hershey Kiss, creating a delightful bite-sized dessert perfect for celebrations.

A single cookie shaped like a wreath with green, piped frosting forming the outer ring, accented with small red round sprinkles scattered evenly, and topped with a single brown chocolate kiss in the center, placed inside white parchment paper that lines a red square tin decorated with white snowflakes. In the background, there is a white plate stacked with more of the same wreath-shaped cookies, resting on a white marbled texture surface. The scene includes a blurred holiday card near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons butter (room temperature)
1 cup sugar

2 egg yolks
1 teaspoon lemon extract

1 teaspoon lemon zest
1 1/2 cups flour

3/4 teaspoon baking powder
Dash of salt
18 Hershey Kisses

Christmas sprinkles

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats or parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, and the dash of salt. Set this mixture aside.

Step 3: In a separate large bowl, cream the butter and sugar together until soft and fluffy, about two minutes on medium-high speed.
Step 4: Add the egg yolks one at a time, mixing thoroughly after each addition.
Step 5: Stir in the lemon extract and lemon zest until evenly combined.

Step 6: Gradually add the flour mixture to the wet ingredients, mixing until just combined. If the dough feels sticky, chill it in the refrigerator for 30 minutes to an hour.
Step 7: Roll the dough into 1/2-inch balls using a cookie scoop or your hands, then roll each ball in Christmas sprinkles.
Step 8: Place the sprinkled dough balls on the prepared baking sheets and bake for 8 minutes, or until the bottoms are just beginning to turn golden. The cookies should still feel soft when touched.

Step 9: Let the cookies cool for a couple of minutes, then gently press a Hershey Kiss into the center of each cookie. Immediately transfer the baking sheet to the refrigerator to prevent the chocolate from melting. Keep the cookies chilled until completely cool.
Step 10: Store the cooled cookies in an airtight container in the refrigerator.

Tips & Variations

For a different flavor, substitute the lemon extract with vanilla or almond extract.

Chilling the dough helps prevent the cookies from spreading too much and keeps them soft.
Use different colored sprinkles to match other holidays or themes throughout the year.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. To enjoy them soft, bring them to room temperature before serving. If desired, you can warm them briefly in the microwave for 10-15 seconds.

How to Serve

A close-up view of several thumbprint cookies arranged closely together on a white plate. Each cookie has a bottom layer of dark brown chocolate dough, topped with a ring of sugar sprinkles in two different patterns: one with green and red sprinkles, and the other with white, red, and green sprinkles. In the center of each cookie, there is a single milk chocolate kiss pressing down, standing upright. The cookies have a slightly rough texture on the dough and a glossy look on the chocolate kisses, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg yolks?

Using whole eggs may change the texture of the cookies, making them less tender. It’s best to follow the recipe by using just the yolks for a softer cookie.