Spring Blossom Cookies (Printable)
Buttery cookies topped with edible flowers for a delicate spring treat ready in 32 minutes.
# 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:
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 separate bowl. Gradually add to wet mixture, mixing just until combined.
05 - Roll tablespoon portions of dough into balls. Place 2 inches apart on prepared sheets and flatten gently with fingers or glass bottom.
06 - Sprinkle each cookie with pinch of edible blossoms and light dusting of sugar.
07 - Bake for 10 to 12 minutes until edges begin turning golden.
08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- These cookies turn an ordinary afternoon into something that feels like a special occasion
- The floral aroma while baking is honestly better than most candles
02 -
- Only use flowers specifically labeled as edible and culinary grade to avoid pesticides
- Overbaking dries out these delicate cookies faster than you would expect
03 -
- Chill the dough for 30 minutes if it becomes too warm and sticky while working
- Grind larger dried buds slightly with a mortar and pestle for even distribution