Easter Cream Cheese Blossom Cookies
These festive and tasty blossoms are perfect for Easter. Switching out the traditional peanut butter for a little cream cheese give these blossom cookies a tender and creamy taste and texture. Using an assortment of sanding sugar colors, have fun and make your own rainbow of cookies.
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 cup unsalted butter, (2 sticks) at room temperature
- 4 oz cream cheese, (full fat, block style) at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
For Decorating:
- sanding sugar and/or sprinkles in various colors for rolling
- 36+ Hershey's Kisses and/or chocolate eggs for topping
Directions
- Whisk together the flour, salt, and baking powder and set aside.
- In a large bowl with a hand-mixer, or the bowl of a stand mixer, mix the butter and cream cheese together at medium speed until combined, then add the sugar and cream the mixture until light and fluffy, about 2minutes.
- Add the egg and both extracts and mix until fully incorporated, about 1 minute.
- Slowly add the dry mixture to the wet mixture about ⅓ at a time and mix on low speed until the dough comes together. Cover and chill the dough in the refrigerator for about 45-60 minutes.
- Preheat the oven to 350°F / 175°C and line a half-sheet baking sheet with parchment paper or a silicone mat. Pour some sanding sugar and sprinkles into a small bowl, one for each color and set aside.
- Once chilled, scoop about 1 tablespoon of dough out and roll into a ball, then roll in one of your sanding sugars or sprinkles and place on the baking rack. Use the bottom of a glass or measuring cup and press down slightly on each cookie, since they don’t spread much, this will help them cook evenly and keep their shape.
- Cook for 10-12 minutes (mine usually took right at 11mins) and remove from oven. Immediately push the chocolates into the tops and let them cool on the sheet for 3-5 minutes. Transfer to a cooling rack and allow the cookies to cool for at least an hour so that the chocolate can reharden before serving or storing.
Notes
1) Sanding sugar is available in almost all grocery stores. Look for containers of colored sugar where you would find sprinkles.
2) I highly recommend using the almond extract in these. I’ve made them before with more vanilla and without almond and the almond definitely adds to the flavor.
3) Keep the cookie dough cold between batches. Once you place the baking sheet in the oven, toss the dough back in the fridge until you’re ready to roll out more balls.
4)Have the chocolates unwrapped and ready to go before the cookies have baked. Trying to mess with tiny foil wrappers after the cookies come out of the oven will let the cookies cool too much by the time you get them all opened.
Nutrition
Serving: 1cookieCalories: 157kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 23mgSodium: 67mgPotassium: 19mgFiber: 1gSugar: 12gCalcium: 26mgIron: 1mg
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