Spring Blossom Cookies (Printable)
Delicate buttery cookies with edible floral blossoms
# 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 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 all-purpose flour and salt.
05 - Gradually add dry ingredients to the butter 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 the bottom of a glass.
07 - Sprinkle each cookie with a pinch of dried edible blossoms and a light dusting of granulated sugar.
08 - Bake for 10-12 minutes until edges are just beginning to turn golden brown.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- These cookies capture the essence of spring in every bite without being overwhelming or perfumey
- The dough comes together in minutes but looks like you spent hours perfecting them
- They are naturally beautiful, requiring no fancy decorating skills to look stunning
02 -
- Not all flowers are edible and some are toxic so never use flowers from florists or gardens unless you're certain they were grown without pesticides
- Dried blossoms burn faster than the dough so watch your first batch closely and adjust the rack position if needed
03 -
- Crush larger dried flower buds slightly between your fingers before sprinkling to help them adhere better to the dough
- These cookies keep beautifully in the freezer for up to three months just thaw them in their container to prevent condensation from making them soggy