Spring Blossom Cookies (Printable Version)

Buttery treats topped with edible flowers for a charming spring dessert

# What You’ll 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 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 - Beat in egg and vanilla extract until fully incorporated.
04 - Whisk flour and salt in separate bowl. Gradually add to butter mixture, mixing until just combined.
05 - Roll tablespoon-sized dough into balls. Place 2 inches apart on 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 begin turning golden.
08 - Let cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

# Top Tips:

01 -
  • The floral fragrance fills your entire kitchen while they bake, making even a rainy Tuesday feel like a garden party
  • They strike that perfect balance between sophisticated and simple, impressive enough for guests but easy enough for a whim
02 -
  • Never use flowers from florists or nurseries unless they are specifically labeled as food-safe and pesticide-free
  • Overworking the dough once the flour is added will make these tender cookies tough, so mix just until combined
03 -
  • Grind the dried flowers slightly with a mortar and pestle if you prefer a more subtle floral presence
  • These cookies freeze beautifully unbaked, so you can scoop the dough balls and freeze them for fresh baked cookies anytime

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