Spring Blossom Cookies (Print Version)
Buttery floral cookies with dried rose, lavender, and violet blossoms. A delicate spring dessert ready in 30 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, violets)
08 - 2 tsp granulated sugar
# How To Make:
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 capture the essence of spring in every bite without requiring any special baking skills
- The floral topping makes them look like something from a fancy bakery but they come together in under 35 minutes
02 -
- Always use flowers specifically labeled as edible and organic since decorative flowers may have been treated with chemicals not meant for consumption
- Dried blossoms work better than fresh ones here because they wont wilt in the oven and their flavor concentrates beautifully as they bake
03 -
- If the dough feels too sticky to work with pop it in the refrigerator for 15 minutes
- Experiment with adding citrus zest to the dough for a bright twist that plays beautifully with the florals