Spring Blossom Cookies (Printer-Friendly)

Pastel-colored cookies with floral notes and white chocolate. Ready in 32 minutes.

# 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)

# How-To Steps:

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 strike that perfect balance between comforting and special, like wearing your favorite dress on a Tuesday
  • The dough comes together in one bowl without any fancy techniques, but they look like you spent hours planning them
  • They freeze beautifully, so you can suddenly decide to host impromptu tea with the neighbor who just dropped off fresh lemons
02 -
  • Overbaking by even one minute turns these from tender to dry, so set your timer and check at 10 minutes
  • The dough firms up in the fridge, but room temperature dough spreads into those lovely crinkled edges everyone loves
  • Edible flowers should be added right before baking, or they will lose their delicate color in the heat
03 -
  • Rotate your baking sheets halfway through baking if your oven has hot spots, or half the batch will overcook before you realize it
  • Let the baking sheets cool completely between batches, or the dough will start spreading before it even hits the oven

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