Spring Blossom Cookies (Print)
Delicate buttery cookies topped with edible flowers and a hint of sparkle. A charming spring dessert ready in 32 minutes.
# What You Need:
→ Cookie Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 3/4 cup (150 g) granulated sugar
03 - 1 large egg
04 - 2 tsp vanilla extract
05 - 2 cups (250 g) all-purpose flour
06 - 1/4 tsp salt
→ Floral Topping
07 - 1 tbsp dried edible blossoms (rose, lavender, violets)
08 - 2 tsp granulated sugar for sprinkling
# How To Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer or whisk.
03 - Beat in the egg and vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 - Roll tablespoon-sized amounts of dough into balls and place them 2 inches apart on prepared baking sheets. Flatten each ball gently with your fingers or the bottom of a glass.
06 - Sprinkle each cookie with a pinch of edible blossoms and a touch of sugar for sparkle.
07 - Bake for 10-12 minutes or until the edges are just beginning to turn golden.
08 - Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The floral scent fills your kitchen while they bake, making the whole house feel like spring has arrived early
- They are deceptively simple but look like something from a fancy bakery window
02 -
- Only use flowers specifically labeled as edible and grown for culinary purposes, garden center flowers may have been treated with chemicals
- Dried flowers work better than fresh ones because they do not add excess moisture to the dough
03 -
- Press the blossoms into the dough gently but firmly so they do not fall off during baking
- Rotate the baking sheets halfway through for even browning