Ingredients
Equipment
Method
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This creates the base for our tender cookies.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the pure vanilla extract and almond extract until well combined.2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gently fold in the dried edible cherry blossoms using a spatula. Distribute them evenly throughout the dough, ensuring they are visible for that beautiful signature look.¼ cup dried edible cherry blossoms
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 2 days). Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
- Roll chilled dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
- For a slightly flatter cookie, you can gently press down on the top of each dough ball with the palm of your hand or the base of a glass.
- Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly.
Notes
Once completely cooled, store them in an airtight container at room temperature. They can be kept fresh for up to 3-5 days. For longer storage, freeze baked cookies for up to 2-3 months.