Spring Blossom Cookies saved me one hectic afternoon when I needed a cute dessert fast. You know that moment when a friend texts and says they’re swinging by in an hour? That’s when this recipe shines. It’s simple, cheerful, and it looks like you went the extra mile. The dough comes together quickly, bakes fast, and the pretty centers make everyone smile. If you’ve got sprinkles in the pantry, you’re already halfway there.
Chewy Sugar Cookies
At heart, these are chewy sugar cookies dressed up for spring. The edges are lightly crisp, the middles stay soft, and each cookie wears a sweet little candy or jam center. I’ve tested a few doughs over the years, but this variation gives me consistent results with minimal fuss. It’s sturdy enough to hold a chocolate kiss or a dollop of jam, yet soft enough to feel luxurious with every bite.
Here’s the vibe we’re going for: buttery flavor, pure vanilla, and just enough salt to balance the sweetness. If you’ve ever had a dry sugar cookie, this isn’t that. The secret is to cream the butter and sugar long enough to add air, and then bake until the edges are only barely golden. Pull them before you think they’re done. They finish setting on the sheet, and that is what keeps them tender.
For the topping, I like to roll the dough balls in pastel sanding sugar or tiny confetti sprinkles. The look screams spring. If you’re more into flavor than decorations, use plain granulated sugar and focus on a great center. Chocolate kisses are classic, but lemon curd or raspberry jam add a bright twist that really works with the buttery base.
“My kids asked if these were from a bakery. I laughed and said nope, just a Tuesday. They disappeared in minutes.”
Before we dive deeper, skimmers, this is the quick takeaway: cream soft butter and sugar, keep the dough slightly sticky but scoopable, bake until edges are pale golden, and press the centers in right after baking while the tops are soft. That’s the whole magic.
Equipment You’ll Need
You don’t need fancy tools to make Spring Blossom Cookies, just a few reliable basics. If you’re missing something, I’ve listed easy swaps, because I know not every kitchen is stocked like a test lab.
- Large mixing bowl and a hand mixer (or a stand mixer with paddle attachment)
- Measuring cups and spoons
- Rubber spatula for scraping the bowl
- Baking sheets lined with parchment paper
- Cookie scoop (1 tablespoon or 1.5 tablespoon size) for even cookies
- Small bowls for rolling sugar or sprinkles
- Wire rack for quick cooling
Swaps that work: no cookie scoop, no problem, just use a tablespoon and gently roll with your hands. No parchment, then lightly grease the baking sheet. And if your mixer is on the fritz, you can cream by hand with a sturdy wooden spoon and some patience.
How to Make Spring Blossom Cookies
Ingredients
These are classic pantry items, plus something fun for the centers. Try to measure fairly accurately, but this recipe is forgiving.
For the dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
For rolling and topping:
- 1/3 cup granulated sugar or pastel sanding sugar
- About 24 to 30 chocolate kisses, or use small truffles, white chocolate bites, or a few tablespoons of raspberry jam or lemon curd
Step by Step
- Heat the oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter and sugar in a large bowl for 2 to 3 minutes, until it looks pale and fluffy. This step matters for that light, chewy texture.
- Beat in the egg, egg yolk, and vanilla. Scrape the bowl so everything mixes evenly.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add the dry mix to the butter mixture. Mix on low just until a dough forms. It should feel soft and not crumbly.
- Scoop 1 tablespoon portions. Roll each into a ball, then coat in granulated sugar or sprinkles.
- Arrange on the baking sheet with a little space between. Bake 8 to 10 minutes until edges are set and barely golden and the tops still look soft.
- Immediately press a chocolate kiss into the center of each cookie. If you’re using jam or lemon curd, let the cookies cool for 5 minutes, then gently make a small divot with the back of a spoon and spoon in a little filling.
- Cool on the sheet for 5 minutes, then move to a wire rack. The candies will set as the cookies cool.
Flavor Twists and Swaps
Here are a few ideas if you want to play with the flavor without complicating the process.
For citrus lovers, add 1 teaspoon of lemon zest to the dough and top with white chocolate candies. If you prefer a nutty note, swap 1/4 cup of flour for finely ground almonds and use dark chocolate centers. For a soft pastel look, roll in colored sugar and use vanilla truffles as the center. And if it’s really spring vibes you’re after, go for a tiny spoon of raspberry jam and a sprinkle of finely chopped pistachios once cooled.
Remember, the goal is that chewy base. If you change the dough a lot, the texture might shift. Keep mix-ins minimal or choose toppings instead of folding anything chunky into the dough.
Quick tip: If your kitchen is warm, chill the scooped dough balls for 10 minutes before baking so they hold their shape better.
Tips For Making Spring Blossom Cookies
I’ve made these in tiny apartment ovens and in a friend’s brand new kitchen. The same rules apply. First, use soft butter, not melted. If the butter is too warm, your cookies will spread too fast. Second, be gentle with the flour. Level the measuring cup with a knife. Too much flour turns a great cookie into a dry one.
Bake on the middle rack for the most even heat. If your oven runs hot, check early. The cookies are done when they look slightly puffy and the edges are pale golden. If you wait for deep color, you’ve gone too far and they’ll firm up more as they cool.
Do not overbake. This is the biggest tip for that perfect chew. Pull them once the centers are set but still look soft. They will finish on the hot sheet pan, which acts like a gentle carryover bake.
Press the candy in right away. That soft top will cradle the chocolate without cracking the cookie. If you’re using jam, wait a few minutes so the heat doesn’t make it runny. Also, if the kisses look a little melty, don’t worry. They’ll re-set as the cookies cool. Try not to move the cookies until the chocolate firms up again.
Lastly, for gift giving, choose a mix of toppings and colors. A box of different centers looks festive and feels more special, even though it’s the same dough. That little bit of variety goes a long way.
How to Store Spring Blossom Cookies
Let the cookies cool completely before storing. If the chocolate is still soft, it can smudge on the lid or other cookies. Once firm, place the cookies in an airtight container at room temperature and they’ll stay fresh for about 4 days. Tuck a small piece of bread or a slice of apple in the container to keep them softer, but make sure it doesn’t touch the cookies.
Freezing works great with or without the centers. For baked cookies, freeze in a single layer, then transfer to a freezer bag. They thaw quickly on the counter. For dough, scoop and roll in sugar, then freeze the balls on a sheet until solid. Bake from frozen, adding about 1 minute to the bake time. Add the chocolate centers after baking just like usual.
If you used jam, store those in a single layer, or place parchment between layers so they don’t stick. The jam cookies keep best for 2 to 3 days at room temp or in the fridge if your kitchen runs warm. Either way, seal them well so the texture stays chewy and the flavors stay bright.
Common Questions
Can I make the dough ahead? Yes. Chill the dough up to 2 days or freeze it as scooped balls for up to 2 months. Bake straight from the freezer.
Do I have to use chocolate kisses? No. Try small truffles, white chocolate squares, caramels, or a small spoon of raspberry jam or lemon curd.
Why did my cookies spread too much? The butter was likely too warm or there was too little flour. Chill the dough for 10 minutes and try again.
Can I double the recipe? Absolutely. Use two oven racks and swap the pans halfway through baking for even results.
What if I don’t have sprinkles? Roll the dough in granulated sugar. It still adds sparkle and a nice texture.
A Sweet Little Wrap Up
If you’re craving a friendly bake that’s flexible and quick, Spring Blossom Cookies are the move. The chewy base, the pretty centers, and those soft pastel edges make them feel special without stress. You get options too, from chocolate kisses to bright jams, so you can match the mood or the pantry. Give them a try this week and watch them disappear. Then come back and tell me your favorite topping combo. 
Spring Blossom Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chewy sugar cookies topped with chocolate kisses or fruit jams, perfect for springtime gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/3 cup granulated sugar or pastel sanding sugar
- 24 to 30 chocolate kisses (or truffles, white chocolate bites, raspberry jam, or lemon curd)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and sugar in a large bowl for 2 to 3 minutes until pale and fluffy.
- Beat in the egg, egg yolk, and vanilla, scraping the bowl for even mixing.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the dry mix to the butter mixture and mix on low until a dough forms.
- Scoop 1 tablespoon portions of dough, roll them into balls, and coat in granulated sugar or sprinkles.
- Arrange on baking sheets with space between. Bake for 8 to 10 minutes until edges are barely golden and tops are soft.
- Immediately press a chocolate kiss into the center of each cookie. If using jam or lemon curd, let cookies cool for 5 minutes before creating a small divot and adding the filling.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container at room temperature for about 4 days. Freeze if needed for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg