Spring Blossom Cookies (Printer-friendly)

Pastel-colored treats with floral hints, perfect for spring gatherings and tea time.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/2 teaspoon baking powder

03 - 1/2 teaspoon salt

04 - 3/4 cup unsalted butter, room temperature

05 - 1 cup granulated sugar

06 - 1 large egg

07 - 2 teaspoons vanilla extract

08 - 1/2 teaspoon almond extract (optional)

09 - 1/2 cup pastel-colored sprinkles or nonpareils

10 - 1/2 cup white chocolate chips or pastel candy-coated chocolates

11 - 1 teaspoon edible dried flowers (optional, such as lavender or rose petals)

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

03 - In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.

04 - Beat in the egg, vanilla extract, and almond extract (if using) until well combined.

05 - Gradually mix in the dry ingredients until a soft dough forms.

06 - Gently fold in the sprinkles, white chocolate chips (or candy-coated chocolates), and edible dried flowers if desired.

07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

08 - Bake for 10-12 minutes, or until the edges are just beginning to turn golden.

09 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

They bring the delicate beauty of spring right to your plate without being overly sweet
The dough comes together in minutes and bakes into tender, colorful treats everyone reaches for first

02 -

Overbaking is the enemy of soft cookies so pull them out when edges are just barely colored
The dough tastes amazing with a few drops of orange blossom water mixed into the wet ingredients

03 -

Room temperature ingredients make the dough come together smoothly without overmixing
Press a few extra sprinkles on top before baking for that bakery finish