Spring Blossom Cookies (Printable)
Buttery cookies topped with edible flowers, ready in 30 minutes.
# 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, about 2-3 minutes.
03 - Beat in egg and vanilla extract until fully incorporated.
04 - Whisk flour and salt in a separate bowl. Gradually add dry mixture to wet ingredients, mixing until just combined.
05 - Roll tablespoon portions of dough into balls. Place 2 inches apart on prepared baking sheets. Gently flatten each ball with fingers or glass bottom.
06 - Sprinkle each cookie with a pinch of edible blossoms and a touch 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 -
- The floral scent fills your kitchen with something unexpected and lovely
- These delicate cookies feel fancy enough for a tea party but simple enough for a Tuesday afternoon
02 -
- Edible flowers from florists or gardens treated with pesticides are never safe to eat, always source from culinary suppliers
- Overbaking these cookies makes them dry, pull them out when the centers still look slightly underdone
03 -
- Chill the dough for 15 minutes if your kitchen is warm, this helps the cookies hold their shape
- Crush larger dried blossoms slightly between your fingers before sprinkling for even distribution