Spring Blossom Cookies (Print Version)
Buttery cookies topped with edible flowers for a delightful 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 together until light and fluffy.
03 - Mix in egg and vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together flour and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Roll tablespoon-sized dough into balls and place 2 inches apart on prepared baking sheets. Flatten gently with fingers or glass bottom.
07 - Sprinkle each cookie with edible blossoms and a pinch of sugar.
08 - Bake for 10-12 minutes until edges just begin to turn golden.
09 - Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- These cookies bridge the gap between everyday baking and something that feels truly special and elegant.
- The floral topping makes them unforgettable without requiring any fancy decorating skills.
02 -
- Never use flowers from a florist or nursery as they are often treated with chemicals not safe for consumption.
- Overbaking these cookies dries them out, so pull them from the oven when the centers still look slightly underdone.
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with, especially in warm weather.
- Crush the dried flowers in a small mortar and pestle for better distribution of flavor.