Easter Blossom Sugar Cookies


  • 1 stick butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 1/2 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 TBSP milk
  • 36 Milk Chocolate Foil Eggs, Dark Chocolate Foil Eggs, Crispy Eggs, Milk Chocolate Foil Bunnies, Milk Chocolate Foil Chicks or Speckled Malt Eggs
  • Pink, yellow, blue and purple sugar crystals


  1. Preheat  oven to 350 degrees F. Remove the foil wrappers from any chocolate candies and set aside. Pour each color of sugar crystals in a separate bowl 
  2. Cream together the butter and sugar in a stand mixer, until light & fluffy. Add the egg and vanilla, mixing well.
  3. In a small bowl, mix and combine the flour, baking soda and salt.
  4. With the stand mixer on slow, add the flour mixture and milk. Alternating each and ending with the flour mixture. Be sure to blend well. 
  5. Shape dough into 1 inch balls. Roll dough in colored sugar crystals and place on baking sheet.
  6. Bake 8-10 minutes or until cookies are set. Remove from the oven and let them sit for about two minutes on the baking sheet.
  7. Press a chocolate candy into the center of each cookie. Remove cookies from baking sheet to a wire rack to cool completely.

 Recipe & photo adapted from mykitchencraze.com