Cherry Blossom Cookies
These cherry blossom cookies are light, aromatic treats that capture the essence of spring and are sure to brighten your day.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened to room temperature Be sure to use high-quality butter for the richest flavor.
- 2 cups all-purpose flour Adds the perfect structure.
- 1 cup powdered sugar Achieves delightful sweetness and melt-in-your-mouth texture.
- 1 large egg Acts as a binder.
- 1 teaspoon pure vanilla extract Provides warmth.
- 1 teaspoon cherry extract Gives the unique flavor profile.
Instructions
Baking Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter for about two minutes until it becomes creamy and fluffy.
- Gradually add in the powdered sugar while mixing on low speed.
- Add the egg, vanilla extract, and cherry extract, and continue to beat until everything is well mixed.
- Slowly add in the flour, mixing until just incorporated; do not overmix.
- Chill the dough in the refrigerator for about 15 minutes.
- Scoop tablespoon-sized portions of dough and roll them into balls on the prepared cookie sheets, spacing them two inches apart.
- Gently flatten each ball with the palm of your hand or the bottom of a glass.
- Bake for about 10 to 12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate them for up to two weeks or freeze for three months.