Spring Blossom Cookies (Printable)
Delightful pastel cookies with subtle floral notes, perfect for spring gatherings and afternoon tea.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Finishing Touches
09 - 1/2 cup pastel-colored sprinkles or nonpareils
10 - 1/2 cup white chocolate chips or pastel candy-coated chocolates
11 - 1 teaspoon edible dried flowers (optional, such as lavender or rose petals)
# Step-by-step:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
04 - Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
05 - Gradually mix in the dry ingredients until a soft dough forms.
06 - Gently fold in the sprinkles, white chocolate chips (or candy-coated chocolates), and edible dried flowers if desired.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are just beginning to turn golden.
09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The pastel sprinkles make these cookies impossible to resist, even for people who claim they do not like sweets
- They disappear from cookie jars faster than any other treat I bake
02 -
- Overmixing the dough once the flour is added will make these cookies tough instead of tender
- Room temperature ingredients make all the difference in achieving that perfect texture
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with
- Rotate the baking sheets halfway through for even browning