Indulge in the delicate sweetness of springtime with Cherry Blossom Cookies. These delightful treats are not only quick and easy to make but also packed with flavor and crafted with healthier ingredients in mind. As a busy parent, I understand the need for simple, delicious recipes, and these cookies have become a family favorite in our home. I’m excited to share this recipe with you so you can create your own sweet moments!
Why You Will Love This Recipe
There's something magical about the taste of spring, and these Cherry Blossom Cookies capture that feeling perfectly. Growing up, my grandmother would always make a batch of blossom-shaped cookies every April. The kitchen would be filled with a sweet, floral aroma, and the simple tradition always made the season magical. This recipe is my modern take on her classic treat, offering all the charm of those memories with a focus on ease and wholesome ingredients.
Ingredients
For the Cookies:
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Cherry Blossom Flavor:
- 1/4 cup dried cherry, finely chopped
- 1 tablespoon cherry blossom syrup (or maraschino cherry juice)
For Decoration:
- Pink sanding sugar or edible pearl sprinkles
Step-by-Step Instructions for Making the Recipe
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Beat in the egg, then stir in the vanilla extract and almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped cherries and cherry blossom syrup (or maraschino cherry juice).
- Shape the dough into small balls.
- Place the dough balls onto the prepared baking sheet. Gently flatten each cookie with your hand or the bottom of a glass.
- Sprinkle the cookies with pink sanding sugar or edible pearl sprinkles.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve and enjoy your delicious Cherry Blossom Cookies!
Cherry Blossom Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.1 1/2 cups all-purpose flour (or gluten-free blend), 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Cream together the softened butter and sugar in a large bowl until light and fluffy.1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
- Beat in the egg, then stir in the vanilla extract and almond extract.1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.1 1/2 cups all-purpose flour (or gluten-free blend), 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Fold in the chopped cherries and cherry blossom syrup (or maraschino cherry juice).1/4 cup dried cherry, finely chopped, 1 tablespoon cherry blossom syrup (or maraschino cherry juice)
- Shape the dough into small balls.
- Place the dough balls onto the prepared baking sheet. Gently flatten each cookie with your hand or the bottom of a glass.
- Sprinkle the cookies with pink sanding sugar or edible pearl sprinkles.pink sanding sugar or edible pearl sprinkles
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve and enjoy your delicious Cherry Blossom Cookies!