Description
Delight in the charming elegance of Spring Blossom Cookies, tender buttery treats adorned with delicate edible flowers. These cookies combine a soft, subtly sweet dough with the natural beauty of pansies, violets, or dandelions, making them perfect for springtime celebrations or a sophisticated tea party.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
Decoration
- Edible flowers (such as pansies, violets, or dandelions), for decoration
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter & Sugar: Using a large bowl, beat the softened unsalted butter with granulated sugar and powdered sugar for 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Add Wet Ingredients: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing thoroughly until fully combined.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing gently until a soft dough forms, being careful not to overmix.
- Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball to form cookie shapes.
- Decorate: Press 1-2 edible flowers gently onto the top of each cookie, ensuring the flowers adhere to the surface of the dough.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes until the edges are just lightly golden, indicating they are perfectly baked.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Use fresh edible flowers that are safe for consumption, and ensure they have not been treated with pesticides.
- For a softer texture, avoid overbaking; the cookies should be just golden at the edges.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Experiment with different types of edible flowers to customize the look and subtle flavor.
