Spring Blossom Cookies (Print version)

Delicate buttery cookies topped with edible rose, lavender, and violet blossoms for a stunning spring dessert.

# What you 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, 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, cream softened butter and granulated sugar until light and fluffy using an electric mixer or whisk.
03 - Beat in egg and vanilla extract until fully incorporated.
04 - In separate bowl, whisk together all-purpose flour and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
06 - Roll tablespoon-sized dough into balls and place 2 inches apart on prepared baking sheets. Flatten gently with fingers or bottom of glass.
07 - Sprinkle each cookie with pinch of edible blossoms and touch of granulated sugar.
08 - Bake 10-12 minutes until edges are just beginning to turn golden.
09 - Let cool on baking sheet 5 minutes before transferring to wire rack to cool completely.

# Expert advice:

01 -
  • The way the flowers bloom in the oven, creating little pockets of floral perfume throughout each bite
  • Theyre simple enough for a Tuesday afternoon but elegant enough for bridal showers and garden parties
02 -
  • Edible flowers from florists or nurseries are often treated with pesticides and not safe for consumption
  • Overbaking these even by a minute dries them out completely and masks the delicate floral flavor
03 -
  • Let your butter soften on the counter for at least an hour, microwaving it changes the chemistry completely
  • Chill the dough for 30 minutes if it feels too soft to handle, especially in warm weather

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