Spring Blossom Cookies

A simple, sweet cookie topped with colored sugar or sprinkles.

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introduction

These Spring Blossom Cookies are soft and mildly sweet. They look happy with bright sprinkles on top. If you like a similar crunchy center and chocolate bite, try this Chocolate Blossom Cookies for another easy idea.

why make this recipe

• The dough is quick and simple.
• Kids can help roll and decorate.
• You get a pretty cookie for parties or snacks.
• It uses common pantry items.

how to make Spring Blossom Cookies

Make the dough, roll into small balls, and coat with colored sugar or sprinkles. Flatten each ball a little and bake at 350°F until the edges turn light golden. Let them cool on racks so they set up.

Ingredients :

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Colored sugar or sprinkles for decoration

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together flour, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until smooth.
4. Beat in the egg, vanilla extract, and almond extract.
5. Gradually blend in the dry ingredients.
6. Roll rounded teaspoonfuls of dough into balls, and roll in colored sugar or sprinkles.
7. Place on ungreased cookie sheets, and flatten slightly with a fork.
8. Bake 8 to 10 minutes in the preheated oven, or until golden.
9. Let cool on wire racks.

how to serve Spring Blossom Cookies

Serve at room temperature. Put them on a plate for a party, or pack a few in a small box for a gift. They look best with bright sprinkles on top.

how to store Spring Blossom Cookies

Keep in an airtight container at room temperature for up to 5 days. Put parchment between layers to stop sticking. You can freeze the baked cookies in a freezer bag for up to 2 months; thaw at room temperature.

tips to make Spring Blossom Cookies

• Use softened butter, not melted, so the dough stays thick.
• Measure flour by spooning it into the cup and leveling it off.
• Roll dough balls the same size so they bake evenly.
• For a different look, try colored sugar only on the edges like a rim. See a fun twist on cookies like Black Forest Cookies for more ideas.

variation (if any)

• Make thumbprint centers with jam after cooling.
• Replace some flour with almond flour for a nutty taste; you can try an almond flour version here for guidance: almond flour thumbprint cookies.
• Add a drop of food color to the dough for pastel cookies.

FAQs

Q: Can I use salted butter instead of unsalted?
A: Yes. Reduce added salt a little if you use salted butter.

Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 2 days. Let it warm a bit so you can roll it.

Q: Will these spread too much in the oven?
A: No. The dough is thick. If they spread, chill the balls 10–15 minutes before baking.

Q: Can I use brown sugar instead of white sugar?
A: You can, but the cookies will be softer and darker. White sugar gives a crisper edge.

Conclusion

For the full original recipe and a photo guide, see the easy online version of the Spring Blossom Cookies on Baking You Happier.