Spring Blossom Cookies (Print View)

Delightful pastel cookies with floral notes and white chocolate, perfect for spring gatherings and afternoon tea.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/2 teaspoon salt

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

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 (such as lavender or rose petals)

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 - Cream together the butter and sugar in a large bowl until light and fluffy, about 3 minutes.

04 - Beat in the egg, vanilla extract, and almond extract until well combined.

05 - Gradually mix in the dry ingredients until a soft dough forms.

06 - Gently fold in the sprinkles, white chocolate chips, 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.

01 -

These cookies strike that rare balance where they are pretty enough for a bridal shower but humble enough to bake on a random Tuesday
The almond extract creates this sophisticated backdrop that makes the pastel sprinkles feel intentional rather than childish

02 -

Overbaking is the enemy here pull them when edges are just barely colored for maximum softness
Room temperature ingredients make or break the texture so do not rush the butter softening step

03 -

Chill your dough for 15 minutes if it feels too sticky to scoop cleanly
Weighing your flour instead of scooping prevents dense cookies from too much flour