Imagine biting into a delicate cookie, the subtle sweetness of cherry blossom filling your senses. Cherry Blossom Cookies offer a delightful escape, a quick and healthy treat packed with unique flavor. This recipe comes from my own experiments to create a healthy treat that my kids would adore, and now it's a family favorite. Get ready to experience the joy of Spring with these simple-to-make delights.
Why You Will Love This Recipe
My grandmother used to tell stories about the cherry blossoms blooming in her hometown every Spring, painting the landscape pink. While I never got to see it with her, these Cherry Blossom Cookies remind me of her stories and the beauty of ephemeral Spring. They're not just a snack; they're a little piece of nostalgia and a sweet tribute.
Ingredients
-
For the Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
-
For the Cherry Blossom Filling:
- ½ cup cherry blossom jam or preserve
- 2 tablespoons almond flour
- 1 tablespoon lemon juice
-
For Decoration:
- Pink sanding sugar (optional)
Step-by-Step Instructions for Making the Recipe
-
Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt.
-
Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
-
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
-
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
-
Chill the Dough: Divide the dough into two equal portions and flatten them into discs. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes.
-
Prepare the Filling: In a small bowl, combine the cherry blossom jam, almond flour, and lemon juice. Stir until smooth.
-
Roll Out the Dough: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness.
-
Cut Out Shapes: Use a cherry blossom cookie cutter (or any shape you prefer) to cut out cookies.
-
Assemble Cookies: For half of the cut-out cookies, cut a smaller cherry blossom shape (or any small shape) from the center.
-
Fill and Top: Place the solid cookies on a baking sheet lined with parchment paper. Spoon a small amount of cherry blossom filling onto each cookie.
-
Add Tops: Gently place the cookies with the cut-out centers on top of the filled cookies.
-
Decorate (Optional): Sprinkle with pink sanding sugar if desired.
-
Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown.
-
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cherry Blossom Cookies
Ingredients
Equipment
Method
- Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt.1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.½ cup unsalted butter, softened, ½ cup granulated sugar
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened, ½ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Chill the Dough: Divide the dough into two equal portions and flatten them into discs. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling: In a small bowl, combine the cherry blossom jam, almond flour, and lemon juice. Stir until smooth.½ cup cherry blossom jam or preserve, 2 tablespoons almond flour, 1 tablespoon lemon juice
- Roll Out the Dough: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness.
- Cut Out Shapes: Use a cherry blossom cookie cutter (or any shape you prefer) to cut out cookies.
- Assemble Cookies: For half of the cut-out cookies, cut a smaller cherry blossom shape (or any small shape) from the center.
- Fill and Top: Place the solid cookies on a baking sheet lined with parchment paper. Spoon a small amount of cherry blossom filling onto each cookie.½ cup cherry blossom jam or preserve, 2 tablespoons almond flour, 1 tablespoon lemon juice
- Add Tops: Gently place the cookies with the cut-out centers on top of the filled cookies.
- Decorate (Optional): Sprinkle with pink sanding sugar if desired.pink sanding sugar
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.