Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This typically takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 3/4 cup granulated sugar
- Beat in the large egg and pure vanilla extract until well combined. If you're using almond extract for an extra floral kick, add it now as well.1 large egg, 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Divide the cookie dough into two equal portions. Leave one portion plain. To the other portion, add a few drops of pink food coloring and gently knead or mix until the color is evenly distributed, creating a beautiful pastel pink hue.pink food coloring
- Take small portions of both the plain and pink dough. Gently press them together and then swirl them slightly with your fingers to create a marbled effect. You can also roll out each color thinly and stack them, then roll them up like a jelly roll to achieve a swirl pattern when sliced.
- Roll the swirled dough into a log about 1.5 to 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, which makes slicing easier.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove the chilled dough log from the refrigerator. Using a sharp knife, slice the log into ¼-inch thick rounds. If using edible dried cherry blossoms, gently press one or two onto the top of each cookie before baking.edible dried cherry blossoms
- Place the cookies on the prepared baking sheets, leaving about 1 inch between them. Bake for 8-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.
- Once cooled, you can lightly dust the Cherry Blossom Cookies with powdered sugar for an extra decorative flourish.powdered sugar
Notes
These cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked and cooled cookies for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 5-7 minutes.
