Spring Blossom Cookies (Print version)
Buttery treats topped with edible flowers for a delightful spring dessert.
# What goes in:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 2 teaspoons vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt
→ Floral Topping
07 - 1 tablespoon dried edible blossoms (rose, lavender, or violets)
08 - 2 teaspoons granulated sugar for sprinkling
# Cooking steps:
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, about 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 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. Flatten gently with fingers or glass bottom.
06 - Sprinkle each cookie with edible blossoms and a pinch of granulated sugar for sparkle.
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.
# Tips from flavorandfeast:
01 -
- These cookies capture the essence of spring in every bite without being overpowering or perfume-like
- The dough comes together in minutes but tastes like something from a fancy bakery window
- They are endlessly customizable with whatever edible flowers you can find or grow
02 -
- Not all flowers from the garden are edible so always source from reputable suppliers
- Overbaking will make these lose their delicate texture so watch closely near the end
- The dough can be refrigerated for up to 2 days if you want to bake fresh cookies later
03 -
- Grind larger dried buds slightly between your fingers before sprinkling for even distribution
- If your blossoms are very dry, lightly crush them with sugar in a mortar and pestle first