What to do with all the leftover chocolates that I impulsively bought on sale the day after Valentine’s Day? After staring at the glass jar full of pink foil in the middle of May a light bulb went off: sugar cookie blossoms! I had pinned this sugar cookie recipe a while back on the King Arthur Flour website and was waiting to be inspired to use it. This cookie base definitely lived up to its 5-star rating. The addition of cream cheese kept the middle soft and cake-like, just how I like them. I rolled the dough balls in different kinds of sprinkles because I can never decide on just one color or flavor. For some of the cookies, I placed a Strawberry Three Musketeer mini inside the dough before baking. For the rest of the cookies I pressed either a Dove Strawberry & Milk Chocolate Swirl Heart or Raspberry White Chocolate Kiss in the center right when I pulled the pan from the oven. The cookies received rave reviews from everyone that tried them. They would also be great as a snickerdoodle base or with a buttercream frosting. There are so many possibilites so let your inner baker guide you!

Sugar Cookie Blossoms
Author: 
Recipe type: Dessert
Cook time: 
Total time: 

Serves: 40-48
 

This is a foolproof sugar cookie recipe. Crisp around the edges and tender in the middle, comforting is the word that comes to mind.
Ingredients
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1¼ cups sugar
  • ¼ cup cream cheese
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 large egg
  • Colored sprinkles, sugars and assorted chocolates

Instructions
  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
  4. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
  5. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
  6. Place the ¾ cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar or sprinkles
  7. Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about ¼” thick.
  8. Bake for 8-10 minutes.Remove from oven and immediately press chocolate hearts or kisses in the center of cookies.
  9. Cool completely and enjoy with a glass of milk.

Sugar Cookie Blossoms | Au Bon Gouter

Sugar Cookie Blossoms | Au Bon Gouter

Sugar Cookie Blossoms | Au Bon Gouter

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