Description
Delicate cherry blossom cookies bloom with Japanese-inspired elegance, blending subtle floral notes and gentle sweetness. Crisp petals and smooth glaze invite sweet moments of culinary artistry you’ll savor with each delightful bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Flavoring and Decoration:
- 2 tbsp dried cherry blossoms (sakura)
- 1/4 cup cherry blossom extract
- 2 tbsp pink food coloring
- 1/3 cup granulated sugar (for coating)
- 1/4 cup edible pearl dust (optional)
Instructions
- Prepare your baking workspace by preheating the oven to 350°F and lining two baking sheets with parchment paper.
- Sift together flour, powdered sugar, and salt in a medium mixing bowl, ensuring a smooth, lump-free dry mixture.
- In a separate large bowl, cream the softened butter until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Incorporate the egg and vanilla extract into the butter, mixing until completely combined and creating a uniform wet base.
- Gradually fold the dry ingredients into the butter mixture, stirring gently until a soft, cohesive dough forms.
- Crumble the dried cherry blossoms and mix them into the dough, along with the cherry blossom extract, creating a delicate floral essence.
- Add pink food coloring to achieve a soft, pastel pink hue, kneading gently to distribute the color evenly throughout the dough.
- Chill the dough in the refrigerator for 30 minutes to firm up and enhance flavor development.
- Roll the chilled dough into small, uniform balls, each about 1-inch in diameter.
- Roll each ball in granulated sugar, ensuring a complete and even coating.
- Arrange the sugar-coated cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges turn slightly golden and the centers remain soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional: Dust the cooled cookies with edible pearl dust for an elegant, shimmering finish.
- Store in an airtight container at room temperature for up to 5 days, preserving their delicate texture and flavor.
Notes
- Test butter temperature to ensure it’s softened but not melted, which helps create a light, fluffy texture for perfect cookie consistency.
- Carefully crumble dried cherry blossoms finely to distribute their delicate flavor evenly throughout the dough without creating large chunks.
- For gluten-free variations, substitute all-purpose flour with a high-quality gluten-free flour blend, adding xanthan gum for better binding.
- Experiment with natural food coloring alternatives like beetroot powder or raspberry puree for a more organic pink hue if avoiding artificial colors.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg