INTRODUCTION
Spring Blossom Cookies are light, soft, and sweet. These cookies look like small flowers with sugar that shines. They bake fast and smell like vanilla and almond. You can make a batch for a small party, a picnic, or a treat for the week. The dough is simple and the steps are clear. If you want something bright and happy for spring, these cookies fit well. For a different cookie idea to try another day, you might enjoy a fun filled version like Biscoff stuffed cookies as a special treat.
WHY YOU WILL LOVE THIS RECIPE
You will love Spring Blossom Cookies because they are easy and fast. The dough comes together with a few bowls and a spoon. The cookies bake in under ten minutes, so you will see results quickly. They stay soft for days if you store them right. The almond extract gives a small nutty note that feels warm and spring-like. Children love to help roll the dough in colored sugar. You can change the sugar color to match a party or holiday. If you want a very different texture and candy mix, try a recipe for fun treats like chewy candy cookies to compare textures and flavors.
HOW TO MAKE Spring Blossom Cookies
This recipe uses simple steps and common tools. You will mix the dry items and then cream the butter and sugar. Add the egg and extracts next, then fold in the flour mix. Scoop the dough into balls, roll in colored sugar, and bake until the edges are light gold. The result is a cookie that is soft in the middle with a gentle golden edge. For a playful twist, you can shape the dough into little flowers or use a small cookie cutter set after flattening. If you like decorated cookies for a party, you can also look at creative ideas from other cookie recipes like festive decorated cookies to get color and design ideas.
EQUIPMENT NEEDED
- Mixing bowls, one small and one large.
- Measuring cups and spoons.
- Electric mixer or a strong wooden spoon for creaming butter.
- Baking sheets (ungreased).
- Parchment paper or a silicone mat (optional, but helpful).
- Wire racks for cooling.
- Small spoon or cookie scoop for shaping balls.
- Small bowls for colored sugar.
Ingredients You’ll Need :
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup colored sugar for decoration
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 375°F (190°C).
- In a small bowl, stir together flour, baking soda, and baking powder.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, and almond extract.
- Gradually blend in the dry ingredients.
- Roll rounded spoonfuls of dough into balls, then roll in colored sugar.
- Place on ungreased cookie sheets, and flatten slightly.
- Bake 8 to 10 minutes in the preheated oven, or until golden.
- Allow cookies to cool on wire racks.
HOW TO SERVE Spring Blossom Cookies
Serve these cookies room temperature. They look best on a flat platter or tiered tray. Arrange them with different sugar colors on the plate to make a bright pattern. You can add a small napkin or doily under them for a clean look. These cookies pair well with tea, milk, or a light coffee. For a snack tray, place them near fresh fruit or small sandwiches. If you want a warm option, heat a cookie in the microwave for five to ten seconds for a soft bite.
STORAGE & FREEZING : Spring Blossom Cookies
To store baked cookies, let them cool completely. Place them in an airtight container with a small sheet of parchment between layers. Keep at room temperature for up to five days. For longer storage, freeze the baked cookies. Lay them flat on a tray and freeze until firm. Then move them into a freezer-safe bag or container and freeze up to three months. Thaw on the counter for about 30 minutes before serving.
To freeze the dough, shape balls and place them on a tray. Freeze until firm, then move to a bag. When ready to bake, place frozen dough balls on a sheet and add one minute to the bake time. This method gives you fresh cookies when you want them. If you prefer different flavors that keep well, try a recipe like pumpkin chocolate chip cookies for seasonal options that store well.
SERVING SUGGESTIONS
- Serve with a cup of hot tea or a glass of cold milk.
- Make a colorful cookie plate with several sugar shades.
- Add a small bowl of jam or chocolate sauce for dipping.
- Arrange cookies around small flowers for a spring table display.
- Use them as a dessert at a baby shower or spring party.
For a party tray, add other small sweets and a few savory bites to balance taste. If you want to mix in different cookie types, try pairing familiar favorites like cauldron cookies to add variety to the table.
VARIATIONS
- Lemon Blossom: Add 1 teaspoon lemon zest to the dough and use yellow sugar.
- Cocoa Touch: Replace 1/4 cup of flour with unsweetened cocoa powder for a mild chocolate hint.
- Nut Crunch: Fold in 1/3 cup finely chopped toasted almonds or pecans for texture.
- Sprinkles: Use sprinkles instead of colored sugar for a fun look that kids love.
- Iced Center: After cooling, add a small dollop of jam or icing in the center to create a filled blossom.
If you want more dramatic fillings or stuffed cookies, you can explore other filled cookie ideas and match techniques from recipes like chewy candy cookies to add chips or pieces into the dough for an added surprise.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce added salt in other recipes. This recipe works with salted butter, but the slight salt will change the taste and may make the cookies taste less sweet.
Q: Can I use margarine or oil instead of butter?
A: Butter gives the best taste and texture. Margarine will change the spread and possibly the flavor. Oil is not a good swap for this recipe because it will make the dough too soft.
Q: How do I keep cookies soft longer?
A: Store them in an airtight container with a piece of bread or a slice of apple. The bread or apple adds moisture and helps keep the cookies soft for several days.
Q: Can I make the dough ahead?
A: Yes, you can chill the dough for up to 48 hours before baking. See the make-ahead tips below for details.
Q: What if my cookies spread too much?
A: Chill the dough for 10-20 minutes before baking. Also, make sure your butter is not too soft. If your oven runs hot, lower the temperature by 10-15°F and watch the first batch.
Q: Can I use different sugars for rolling?
A: Yes. Regular granulated sugar, sanding sugar, or colored sugar all work. Use coarse sugar for a more sparkling look and fine sugar for a smooth look.
MAKE-AHEAD TIPS FOR Spring Blossom Cookies
- Make the dough and chill it in the fridge for up to 48 hours. This rest helps the flavors to blend and can reduce spread when baking.
- Form the dough into balls and freeze them on a tray. Once firm, store the balls in a freezer-safe bag. Bake directly from frozen, adding a minute or two to the bake time.
- Prepare the colored sugar in small sealed containers. Keep the sugar dry and ready to roll for quick baking sessions.
- If you need baked cookies ready for a party, bake a day before. Keep them in an airtight container at room temperature. Add fresh sugar sprinkles just before serving for shine.
These tips help you plan ahead and have fresh cookies when needed. For more make-ahead ideas with different cookie textures, you can experiment with recipes that focus on chewiness or filling.
Spring Blossom Cookies
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a small bowl, stir together flour, baking soda, and baking powder.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, and almond extract.
- Gradually blend in the dry ingredients.
- Roll rounded spoonfuls of dough into balls, then roll in colored sugar.
- Place on ungreased cookie sheets, and flatten slightly.
- Bake 8 to 10 minutes in the preheated oven, or until golden.
- Allow cookies to cool on wire racks.