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Cherry Blossom Cookies

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Celebrate the beauty of spring with these enchanting Cherry Blossom Cookies. Delicate, buttery, and beautifully adorned with soft pink icing, they’re a delightful treat perfect for any special occasion or a charming afternoon tea.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, but recommended)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Royal Icing:
  • 2 cups powdered sugar, sifted
  • 2-3 tablespoons milk or water, as needed
  • 1/2 teaspoon vanilla extract
  • 2-3 drops pink food coloring
  • Optional: Edible pink sugar pearls or sprinkles for decoration

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
  5. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
  6. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Use a small round or flower-shaped cookie cutter to cut out shapes. Reroll scraps as needed.
  8. Place the cut-out cookies about 1 inch apart on the prepared baking sheets.
  9. Bake for 8-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. While cookies cool, prepare the royal icing: In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk/water, and vanilla extract until smooth. Add more milk/water 1/2 teaspoon at a time until you reach a pipeable consistency (it should be thick enough to hold its shape but thin enough to spread easily).
  11. Stir in the pink food coloring until you achieve your desired shade of cherry blossom pink.
  12. Once cookies are completely cool, spread a thin layer of pink icing over each cookie using a small offset spatula or butter knife.
  13. If desired, immediately place a few pink sugar pearls or sprinkles in the center of each cookie to resemble the stamen of a cherry blossom.
  14. Allow the icing to set completely (this can take 1-2 hours, or longer depending on humidity) before storing.

Notes

For an extra delicate touch, use a small paintbrush to add subtle lines or dots of a darker pink icing in the center of the flowers, or use edible glitter for a shimmering effect.

Find it online: https://mommiesmore.com/cherry-blossom-cookies/