Mini Chocolate Egg Blossom Cookies – get ready for Easter with these fun blossom cookies!  Sugar cookie blossoms rolled in colored sugar and then topped with a chocolate egg!  

Do you make a special dessert for Easter?  We don’t often have one, because there is always candy around.  Lemony Greek Easter Cookies are a classic tradition for a lot of people.

Today we are taking Easter cookies to a whole new level. You know the peanut butter blossom cookies that are always around at Christmas time.  Well we are dressing them and up and making them fit for Easter.

Click HERE to get the full recipe for these cookies

 

These start with a sugar cookie base instead of peanut butter.  Don’t get me wrong, I Reese’s dessert recipes are probably my favorite.  But I wanted something lighter for Easter.

I have been making the same frosted sugar cookie recipe for years, so I used that as a starting point.  But I wanted to make sure they stayed in little balls and didn’t spread.  So I changed the recipe just a little and they ended up perfect!

After the dough is mixed together, I rolled balls of dough in different colors of sugar. This is the dressing up for Easter part!  You can use whatever colors you want. You could even do this with red and green at Christmas time.

After the cookies bake, you can raid the kids Easter candy and top the cookies with a chocolate egg. You don’t often have chocolate with sugar cookies, but it is a great combination and works so well together.

You do have to let the cookies cool completely before you more them or store them.  The chocolate gets warm and easily melts. So let them sit for a couple hours before your put in an air tight container.

The tangerine glazed ham is definitely the hit of the dinner table on Easter. But these fun Easter cookies are the start of the dessert table. You can even Make Yyour own Colored Sugar to customize your colors.

I am sharing this recipe over at Imperial Sugar today.  Click on Mini Chocolate Egg Blossom Cookies to get the full recipe.

**I have an ongoing relationship with Imperial Sugar for recipe development. All thoughts and opinions are 100% my own.