Spring Blossom Cookies (Print)

Delicate buttery treats with floral notes and edible blossoms, perfect for spring celebrations.

# What You Need:

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

07 - 1 tbsp dried edible blossoms (rose, lavender, or violets)

08 - 2 tsp granulated sugar for sprinkling

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 well combined.

04 - Whisk flour and salt in a separate bowl. Gradually add dry ingredients to wet mixture, mixing until just combined.

05 - Roll tablespoon portions of dough into balls. Place 2 inches apart on prepared baking sheets. Flatten gently with fingers or glass bottom.

06 - Sprinkle each cookie with pinch of edible blossoms and touch of sugar.

07 - Bake for 10-12 minutes until edges just begin turning golden.

08 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

These cookies look like something from a fancy bakery but take barely any effort to make
The floral flavor is subtle and dreamy, not overpowering like some floral desserts can be
They are the perfect way to use those pretty edible flowers you have been wondering about

02 -

Only use flowers labeled as edible and meant for culinary use, since flowers from florists may have been treated with chemicals
The dough will seem soft but that is exactly right, so do not be tempted to add more flour
These cookies continue baking on the hot sheet after you pull them out, so underbaking slightly is better than overbaking

03 -

If using fresh flowers instead of dried, press them gently into the dough after baking rather than before to prevent burning
A tiny pinch of lemon zest in the dough brightens the floral flavors and makes them sing