Spring Blossom Cookies (Printable)
Delicate buttery cookies topped with edible flowers for a perfect spring treat.
# What You Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 2 tsp vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 tsp salt
→ Floral Topping
07 - 1 tbsp dried edible blossoms (rose, lavender, or violets)
08 - 2 tsp granulated sugar for sprinkling
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy.
03 - Mix in egg and vanilla extract until fully incorporated.
04 - Whisk flour and salt in a separate bowl. Gradually add to butter mixture, mixing just until combined.
05 - Roll tablespoon-sized dough portions into balls. Place 2 inches apart on prepared baking sheets. Flatten gently with fingers or glass bottom.
06 - Sprinkle each cookie with edible blossoms and a pinch of sugar.
07 - Bake for 10-12 minutes until edges begin to turn golden.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Suggestions:
01 -
- They are impossibly buttery with this subtle floral perfume that makes everyone pause and ask what's in them
- The dough comes together in minutes but they look like something from an upscale bakery
02 -
- Not all flowers from the garden are edible so stick with culinary-grade dried flowers or buy from trusted sources
- These cookies continue to firm up as they cool so taking them out when they still look slightly soft is actually correct
03 -
- If your dough feels too sticky to handle refrigerate it for 15 to 20 minutes before shaping
- The blossoms can burn if they are pressed too deep into the dough so keep them on the surface