Spring Blossom Cookies (Printable Version)

Pastel-colored cookies with floral notes and white chocolate chips, perfect for spring celebrations 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 (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 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Mix in egg, vanilla extract, and almond extract until fully incorporated.
05 - Gradually blend dry ingredients into wet mixture until soft dough forms.
06 - Gently fold in sprinkles, white chocolate chips, and edible flowers if using.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10–12 minutes until edges begin turning golden.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack.

# Expert Advice:

01 -
  • They bring actual joy to whoever sees them, like tiny edible celebrations
  • The almond extract whispers through every bite without being overwhelming
  • The dough comes together in one bowl with minimal fuss
02 -
  • Overbaking even by two minutes makes these lose their tender magic
  • Room temperature butter is non-negotiable for that fluffy texture
03 -
  • Chill the dough for 30 minutes if it feels too sticky to scoop
  • Rotate the baking sheets halfway through for even browning

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