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Cherry Blossoms Cookies

Soft, floral, and subtly sweet cookies inspired by cherry blossoms, perfect for spring celebrations or afternoon tea.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 210

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 tbsp cherry blossom syrup
  • 0.25 cup milk
  • few drops pink food coloring optional
Filling / Frosting
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk
  • few drops cherry blossom syrup optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and cherry blossom syrup.
  4. Add a few drops of pink food coloring if desired.
  5. Gradually mix in dry ingredients, alternating with milk, until a soft dough forms.
  6. Scoop dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly.
  7. Bake 10–12 minutes until edges are lightly golden. Cool completely on wire racks.
  8. For frosting, beat butter with powdered sugar, vanilla, and cherry blossom syrup. Add cream to desired consistency.
  9. Sandwich cookies with frosting or pipe on top. Garnish with edible cherry blossoms if desired.

Notes

Can be made ahead and frozen. Frost after thawing for best results.