Go Back

Four Blossom Cookies, One Dough Recipe

One base dough transforms into four distinct blossom cookie flavors—peanut butter, chocolate, sugar cookie, and gingerbread. Perfect for holiday cookie boxes, exchanges, or when you want maximum variety without making four separate batches. The base dough is buttery and foolproof, and each variation adds just enough flavor to make it its own thing.
Print Recipe Pin Recipe
Total Time 1 hour 35 minutes
Servings: 36 cookies
Ingredients Method

Ingredients
  

Base Blossom Cookie Dough:
  • 3 cups 396g all purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 cup 185g unsalted butter, room temp (don't skimp on this)
  • 1 cup 200g granulated sugar
  • 1/2 cup 100g light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • Chocolate Hershey's kisses and peppermint kisses unwrap these BEFORE you start baking
Peanut Butter Variation:
  • 1/4 cup 60g creamy peanut butter
  • 2 tbsp all purpose flour
  • Granulated sugar for rolling
Chocolate Variation:
  • 2 1/2 tbsp dutch process cocoa powder
  • 1 tbsp milk
  • Holiday sprinkles for rolling
Sugar Cookie Variation:
  • 1 1/2 tbsp flour
  • Holiday sprinkles for rolling
Gingerbread Variation:
  • 1 1/2 tbsp molasses
  • 3 tbsp all purpose flour
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • Granulated sugar for rolling

Method
 

  1. Prep your situation. Preheat your oven to 350°F and line a large baking sheet with parchment paper. Set out two small dishes—one with granulated sugar, one with holiday sprinkles. Unwrap your Hershey's kisses now because future you will thank current you.
  2. Mix the dry stuff. In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside and feel accomplished.
  3. Cream the butter and sugar. In a large mixing bowl with a hand or stand mixer (paddle attachment if you're fancy), beat the butter and both sugars until light and fluffy. This takes about 2-3 minutes and is weirdly satisfying.
  4. Add the wet ingredients. Mix in the eggs and vanilla until everything's smooth and combined.
  5. Bring it together. Pour in half the dry ingredients and mix. Add the other half and mix until combined. The dough will look thick and crumbly at first—keep mixing, it'll come together. This is normal. You're doing great.
  6. The great divide. Evenly divide the dough between four bowls. If you're a precision person, each portion should weigh about 245g. If you're more of a "close enough" person, just eyeball it into four roughly equal amounts.
  7. Create your variations. Add the respective ingredients to each bowl: peanut butter mix-ins to one, chocolate to another, sugar cookie additions to the third, and gingerbread spices to the fourth. Using a regular spoon (not a mixer), stir each dough until well combined. Some will be easier than others—just commit to the stirring.
  8. Shape and coat. Scoop out the cookie dough onto a large plate. For peanut butter cookies, use a heaping tablespoon. For the others, use a level tablespoon. Roll each ball smooth between your hands, then coat in their respective coatings. Pro tip: if sprinkles won't stick to the sugar cookies, dampen your hands slightly before rolling.
  9. Bake time. Place the cookie dough balls on your prepared baking sheet, spacing them about 2.5 inches apart. Bake for 8-10 minutes. They should look set but still slightly soft in the center.
  10. The kiss press. The second those cookies come out of the oven, immediately press a kiss into the center of each one. The peanut butter ones should crack beautifully when you press—that's exactly what we want. Mix up chocolate and peppermint kisses for maximum festive vibes.
  11. Cool and repeat. Transfer the cookies to a cooling rack and bake the rest of your batch. Try not to eat them all while they're still warm. (I won't judge if you do.)