Pastel Candy Blossom Cookies

Pastel candy blossom cookies are almost too pretty to eat. They’re colorful, sweet, and perfect for brightening up any day. Just looking at them makes me smile.

The cookies are soft and buttery, and the pastel candy on top adds a fun crunch. They taste as good as they look. And they’re so easy to make at home.

I love bringing them to parties because they always stand out on the table. Everyone reaches for them first. You’ll want to bake them again and again.

So, let’s get the dough ready and add those colorful candies. These cookies are about to be your new favorite sweet.

Why You’ll Love This Recipe

• Soft and Buttery: These cookies have a melt-in-your-mouth texture thanks to the perfect balance of butter and sugar.
• Perfect for Any Occasion: Whether it’s Easter, a baby shower, or a springtime tea party, these cookies fit the bill.
• Easy to Make: Simple ingredients and a straightforward process make this a stress-free baking project.
• Kid-Friendly: Let the kids help with mixing, scooping, and decorating!
• Customizable: Swap out the pastel candies for seasonal colors to enjoy these cookies year-round.

Required Kitchen Tools

• Large mixing bowl – For mixing the cookie dough.
• Whisk – To blend dry ingredients.
• Hand mixer or stand mixer – For creaming the butter and sugar.
• Baking sheets – For baking the cookies evenly.
• Parchment paper – To prevent sticking and make cleanup easier.
• Wire rack – For cooling the cookies.
• Cookie scoop or tablespoon – For uniform cookie portions.

Ingredients

Here’s what you’ll need to make these delightful cookies:

• 1 cup unsalted butter, softened – For a rich, buttery flavor.
• 1 cup granulated sugar – To add the perfect amount of sweetness.
• 1 large egg – To bind the ingredients together.
• 1 1/2 teaspoons vanilla extract – For a hint of warmth and depth.
• 2 3/4 cups all-purpose flour – The base for the cookie dough.
• 1 teaspoon baking powder – Helps the cookies rise slightly.
• 1/2 teaspoon salt – Enhances the flavors.
• 1 cup pastel-colored candy-coated chocolate pieces (such as M&M’s) – Adds a pop of color and a sweet crunch.
• Sprinkles (optional) – For extra fun and decoration.

Variations for Pastel Candy Blossom Cookies

• Use White Chocolate Chips: Swap half of the candy pieces for white chocolate chips for an extra creamy taste.
• Add Almond Extract: Replace half the vanilla extract with almond extract for a nutty twist.
• Make Them Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Try Different Colors: Use red and green candies for Christmas, orange and black for Halloween, or red, white, and blue for the Fourth of July.
• Stuff Them with Chocolate: Press a chocolate kiss in the center after baking for a fun variation.

Step-by-Step Instructions

1. Prepare the Dough

1. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy (about 2-3 minutes).
4. Add the egg and vanilla extract, beating until fully combined.
5. Gradually mix in the dry ingredients on low speed until a soft dough forms.

2. Add the Candy Pieces

1. Gently fold in the pastel candy-coated chocolates, ensuring they are evenly distributed.
2. If desired, add sprinkles to the dough for extra fun.

3. Shape the Cookies

1. Use a cookie scoop or tablespoon to scoop out dough and roll into 1-inch balls.
2. Place them on the prepared baking sheets about 2 inches apart.
3. If you’d like, press a few extra candy pieces on top of each dough ball for a more colorful look.

4. Bake the Cookies

1. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
2. The centers may look slightly underbaked, but they will set as they cool.

5. Cool and Enjoy

1. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
2. Serve warm or store for later!

How to Serve Pastel Candy Blossom Cookies

These cookies are delicious on their own, but here are some fun serving ideas:

• With Milk: Classic and comforting!
• As an Ice Cream Sandwich: Place a scoop of vanilla or strawberry ice cream between two cookies.
• With Hot Chocolate: Perfect for cozy evenings.
• In a Cookie Platter: Serve alongside other spring-themed treats for a festive dessert table.

Storing Pastel Candy Blossom Cookies

• Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week.
• Refrigeration: Keep them in the fridge for up to 2 weeks for extra freshness.
• Freezing: Freeze baked cookies in a ziplock bag for up to 3 months. Let thaw at room temperature before serving.
• Make-Ahead Dough: Prepare the dough in advance and freeze it for up to 3 months. Bake straight from frozen, adding an extra 2 minutes to the baking time.

Nutritional Information (Per Cookie)

Nutrient	Amount
Calories	160
Carbohydrates	22g
Sugar	12g
Fat	7g
Protein	2g
Sodium	70mg

Pastel Candy Blossom Cookies FAQs

Can I use regular M&M’s instead of pastel ones?

Yes! Any candy-coated chocolate will work, but pastel colors are great for a springtime look.

Can I make these cookies ahead of time?

Absolutely! The dough can be made up to 2 days in advance and stored in the fridge before baking.

Can I freeze the dough?

Yes! Roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a ziplock bag and freeze for up to 3 months.

Why did my cookies spread too much?

If your cookies spread too much, try chilling the dough for 30 minutes before baking to keep them thick and chewy.