Spring Blossom Cookies
Delightful and visually stunning cookies that are easy to make, perfect for any spring occasion, and leave a sweet taste that lingers.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour Spoon flour into the measuring cup and level off.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for easy creaming.
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract Can substitute with vanilla if unavailable.
Decorative Ingredients
- 3/4 cup colored sugar or sprinkles For coating the cookie balls.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the flour, baking soda, and baking powder until well combined.
- In another bowl, cream together the softened butter and white sugar using a hand mixer or stand mixer until the mixture is smooth and fluffy—about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract until fully incorporated.
- Gradually blend in the dry ingredients from the first bowl until a soft dough forms. Don’t overmix; just stir until there are no dry flour patches.
Baking
- Roll the dough into small balls, about 1.5 inches in diameter, and then roll each ball in colored sugar to coat.
- Place the cookies on ungreased baking sheets and flatten them slightly with your palm or the bottom of a glass. Leave enough space between each cookie for expansion.
- Bake for 8 to 10 minutes until the edges are golden brown and the cookies are just set.
- Let them cool on wire racks to maintain their chewy texture.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. You can freeze unbaked dough for up to 2 months.