Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air, which will contribute to a tender cookie texture.1 cup unsalted butter, 3/4 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly mixed.1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of baking powder or salt in the final cookie.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, as this can develop the gluten in the flour, leading to tougher cookies. Stop mixing as soon as you no longer see streaks of dry flour.
- Divide the cookie dough evenly into two portions. In one portion, add a few drops of pink or red food coloring and mix until the color is uniform and resembles the delicate hue of cherry blossoms. You can adjust the amount of food coloring to achieve your desired shade of pink.pink or red food coloring
- For each cookie, take small portions of both the plain and colored dough. Gently press them together to create a marbled effect, or roll them into separate small balls and then press together slightly. You can also flatten them gently with your palm or the bottom of a glass. For a more pronounced cherry blossom look, you can slightly twist the two colors together.
- Place the shaped cookies on a baking sheet lined with parchment paper, ensuring they have some space between them. Cover the baking sheet loosely with plastic wrap and refrigerate the cookies for at least 30 minutes. Chilling the dough is crucial as it solidifies the fat, preventing the cookies from spreading too much during baking and helping them maintain their shape.
- While the cookies are chilling, preheat your oven to 350°F (175°C).
- Bake the chilled cookies for 9-12 minutes, or until the edges are lightly golden and the centers are set. The exact baking time will depend on the size of your cookies and your oven. Watch them closely to prevent overbaking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before they are handled.
- Once completely cool, you can dust the Cherry Blossom Cookies with white nonpareils for a subtle sparkle or a sprinkle of edible glitter for an extra touch of magic.white nonpareils or edible glitter
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days. Reheating is generally not recommended.
