introduction
These Spring Blossom Cookies are small, soft, and bright. They bake fast and look pretty with colored sugar or sprinkles. If you want a different classic treat, try the classic peanut butter blossoms recipe for another easy cookie idea.
why make this recipe
You can make many cookies fast with simple pantry items. Kids can help roll the dough and add sprinkles. The cookies taste sweet and buttery. They work great for parties and gifts.
how to make Spring Blossom Cookies
Make the dough, roll it into balls, and roll the balls in colored sugar. Bake a short time until the edges turn light gold. Let the cookies cool on a rack so they stay soft.
Ingredients :
- 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
- 1/4 teaspoon salt
- Colored sugar or sprinkles for decoration
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the flour, baking soda, baking powder, and salt.
- In another bowl, cream the sugar and butter until smooth.
- Beat in the egg, vanilla extract, and almond extract.
- Gradually blend the dry ingredients into the creamed mixture.
- Roll rounded tablespoonfuls of dough into balls, and roll the balls in colored sugar.
- Place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden.
- Allow to cool on wire racks.
how to serve Spring Blossom Cookies
Serve these cookies at room temperature. Put them on a plate for tea, coffee, or a snack. Stack them in a jar or wrap a few in cellophane for a quick gift.
how to store Spring Blossom Cookies
Keep cookies in an airtight container at room temp for up to 5 days. If you want them softer, add a slice of bread to the container for a day. Freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Spring Blossom Cookies
Use room temperature butter for easy mixing. Do not overbake; watch the edges for light gold color. For even cookies, use a small scoop for the dough. For other cookie styles and tips, see the bakery-style chocolate chip cookies article for ideas on texture and baking time.
variation (if any)
- Press a small drop of jam into the center after baking for a jam blossom.
- Use lemon or orange zest for a citrus note.
- Swap almond extract for extra vanilla if you prefer.
- Roll in coarse sugar, nonpareils, or colored sanding sugar for different looks.
FAQs
Q: Can I make the dough ahead?
A: Yes. Chill the dough up to 48 hours before rolling and baking.
Q: Can I freeze the dough balls?
A: Yes. Freeze the raw dough balls on a tray, then move to a bag. Bake from frozen, add 1–2 minutes to bake time.
Q: Do I need to chill the dough before baking?
A: No. This recipe bakes well right away, but chilling can help if the dough is soft.
Q: Can I use margarine instead of butter?
A: Butter gives the best taste. Margarine may change the texture and flavor.
Spring Blossom Cookies
Ingredients
For the dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened Use room temperature for easy mixing.
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract Can substitute with extra vanilla if preferred.
- 1/4 teaspoon salt
- to taste colored sugar or sprinkles for decoration
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the flour, baking soda, baking powder, and salt.
- In another bowl, cream the sugar and butter until smooth.
- Beat in the egg, vanilla extract, and almond extract.
- Gradually blend the dry ingredients into the creamed mixture.
- Roll rounded tablespoonfuls of dough into balls, and roll the balls in colored sugar.
- Place onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until the edges are golden.
- Allow to cool on wire racks.