Spring Blossom Cookies (Printable Version)
Buttery cookies topped with edible flowers for a charming spring dessert.
# 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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Beat in the egg and vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
05 - Roll tablespoon-sized portions of dough into balls. Place 2 inches apart on prepared baking sheets. Gently flatten each ball with your fingers or the bottom of a glass.
06 - Sprinkle each cookie with a pinch of edible blossoms and a light dusting of sugar.
07 - Bake for 10-12 minutes until edges just begin to turn golden.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- They look like something from a fancy patisserie but come together in under 30 minutes with basic pantry staples
- The floral scent while baking fills your whole home with the most wonderful spring perfume
02 -
- I once used fresh flowers from a grocery store bouquet and learned the hard way that only food-grade edible flowers will do
- The dough might seem crumbly before baking but that's completely normal and they bake up perfectly tender
03 -
- Press the blossoms gently into the dough with your thumb so they don't fall off during baking
- If your butter is too cold, microwave it for exactly 8 seconds but watch it like a hawk