Spring Blossom Cookies (Printable)
Buttery floral cookies with edible rose, lavender, and violet blossoms for spring gatherings.
# 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
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter and sugar together until light and fluffy.
03 - Beat in the egg and vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 - Roll tablespoon-sized amounts of dough into balls and place them 2 inches apart on prepared baking sheets. Flatten each ball gently with your fingers or the bottom of a glass.
06 - Sprinkle each cookie with a pinch of edible blossoms and a touch of sugar for sparkle.
07 - Bake for 10-12 minutes or until the edges are just beginning to turn golden.
08 - Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies look like they came from an elegant bakery but require zero fancy techniques
- The floral fragrance fills your whole kitchen while they bake, making ordinary Tuesday afternoons feel magical
02 -
- Not all flowers from the garden are safe to eat, so only use flowers specifically labeled as edible and food-grade
- Overworking the dough once the flour is added will make your cookies tough instead of tender and delicate
03 -
- Letting your butter soften at room temperature for at least an hour before baking makes the creaming process so much easier
- Press the blossoms gently into the dough before baking to prevent them from falling off during handling