Spring Blossom Cookies (Print Version)

Buttery pastel cookies with white chocolate, sprinkles, and edible flowers for a cheerful spring treat.

# Ingredient List:

→ 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 -
  • These cookies bridge the gap between childhood joy and grown-up sophistication with their floral notes and pretty appearance
  • The dough comes together in under fifteen minutes but makes everyone think you spent all afternoon baking
02 -
  • Underbaking these by about one minute creates the softest texture, they will firm up as they cool on the baking sheet
  • The sprinkles bleed slightly if you work the dough too much, fold them in gently at the very end
03 -
  • Room temperature ingredients are not a suggestion, cold butter creates flat cookies and the texture suffers
  • Rotating the baking sheets halfway through ensures even browning, especially if your oven has hot spots like mine

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