Description
Spring Blossom Cookies are delicate, buttery treats beautifully decorated with edible flowers, perfect for special occasions or a charming tea party. These soft and tender cookies boast a subtle sweetness with a vanilla aroma, enhanced by the natural beauty of pansies, violets, or dandelions pressed on top. Simple to prepare and baked to golden perfection, they offer both visual appeal and delightful flavor.
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 prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure an even distribution of leavening agents.
- Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar and powdered sugar using an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes, which helps create a tender cookie.
- Add Wet Ingredients: Incorporate the large egg and vanilla extract into the creamed butter and sugars, mixing until the batter is smooth and uniform in texture.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until a soft dough forms without overmixing to keep the cookies tender.
- Shape Cookies: Roll the dough into 1-inch diameter balls and arrange them on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Slightly flatten each ball with your hand or the bottom of a glass.
- Decorate: Carefully press 1 to 2 edible flowers onto the surface of each cookie, pressing them gently so they adhere to the dough but without bruising the petals.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely, preserving the delicate flower decoration.
Notes
- Ensure the butter is softened but not melted to achieve the right texture.
- Use fresh edible flowers that are safe for consumption and pesticide-free.
- For even baking, try to make all cookie dough balls the same size.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Handle the flowers gently to keep them intact on the cookies.
