Spring Blossom Cookies (Printable)

Delightful pastel cookies with floral notes, ready in 32 minutes. Perfect for gatherings or 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)

# Directions:

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 dough comes together in under 20 minutes and bakes into perfectly soft centers with just a hint of crisp edges
  • These cookies are practically impossible to mess up and even more impossible to stop eating once they emerge from the oven
02 -
  • Overmixing the dough once you add the flour will make these cookies tough instead of tender
  • Edible flowers can be surprisingly potent so start with a small amount and taste as you go
03 -
  • Chill the dough for 30 minutes before baking if you want thicker cookies with softer centers
  • Rotate the baking sheets halfway through baking for even golden color

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