Spring Blossom Cookies Bright Cheery (Printable)

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

# Ingredient List:

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 (optional)

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)

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.

01 -

The dough comes together in under twenty minutes but tastes like something from a fancy bakery
They stay soft for days which is saying something for a cookie this pretty

02 -

Over mixing the dough once the flour is added makes tough cookies so stop as soon as it comes together
They might look underbaked when you pull them out but they keep cooking on the hot pan

03 -

Creaming the butter and sugar longer than you think necessary makes all the difference in texture
Room temperature ingredients prevent the dough from separating and creating weird pockets