Spring Blossom Cookies (Printable Version)
Buttery vanilla cookies topped with edible rose, lavender, and violet blossoms for a delicate spring treat.
# What You'll 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, approximately 2-3 minutes.
03 - Mix in the egg and vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together all-purpose flour and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
06 - Roll tablespoon-sized portions of dough into balls. Place 2 inches apart on prepared baking sheets. Gently flatten each ball with fingers or glass bottom.
07 - Sprinkle each cookie with a pinch of edible blossoms and a touch of granulated sugar.
08 - Bake for 10-12 minutes until edges just begin to turn golden brown.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Suggestions:
01 -
- These cookies bring the delicate perfume of spring right into your kitchen without requiring any fancy techniques
- The floral topping makes them look like something from a French patisserie but they are surprisingly simple to make
02 -
- Overworking the dough once the flour is added will make these tough instead of meltingly tender
- The cookies continue baking on the hot sheet so pull them out when they look slightly underdone
03 -
- Press the blossoms gently into the dough so they adhere during baking without sinking too deep
- These freeze beautifully for up to three months if you layer them between parchment paper in an airtight container