Spring Blossom Cookies (Printable Version)

Delightful pastel cookies with floral notes and sprinkles, 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

→ 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 (lavender or rose petals)

# Preparation Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat the butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Mix in the egg, vanilla extract, and almond extract until thoroughly combined.
05 - Gradually blend the dry mixture into the wet ingredients until a soft dough forms.
06 - Gently fold in the sprinkles, white chocolate chips, and edible dried flowers.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, leaving 2 inches of space between each.
08 - Bake for 10 to 12 minutes until the edges begin to turn golden brown.
09 - Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They bring spring energy to your kitchen no matter what the calendar says
  • The dough comes together in under 15 minutes with ingredients you already have
  • Every bite balances buttery richness with cheerful bursts of color
02 -
  • Room temperature butter makes or breaks this recipe, cold butter creates disappointing cookies
  • Overbaking by even one minute transforms these from tender to tough, watch closely
  • The sprinkles will bleed slightly into the dough during baking, that's exactly what you want
03 -
  • Chill the dough for 30 minutes if it feels too sticky, it'll scoop much cleaner
  • Use a cookie scoop for uniform size and even baking every time

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