Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step, as it incorporates air and contributes to the cookie's texture.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 vanilla extract and the cherry blossom extract (or your prepared cherry blossom tea/almond extract mixture).2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons cherry blossom extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agents and cocoa.2 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, which can result in tough cookies. The dough will be thick and fudgy.½ cup milk
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This chilling period is crucial for making the dough easier to handle and for preventing the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of chilled dough and roll them into balls. Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to cook slightly on the hot baking sheet after removal from the oven.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking.
- While the cookies are cooling, prepare the chocolate cherry blossom glaze. In a medium bowl, whisk together the sifted powdered sugar and sifted cocoa powder. Gradually add the milk, 1 tablespoon at a time, whisking until smooth and of desired drizzling consistency. Stir in the cherry blossom extract (or almond extract). If the glaze is too thick, add a tiny bit more milk; if too thin, add a bit more powdered sugar.1 ½ cups powdered sugar, sifted, ¼ cup unsweetened cocoa powder, sifted, 3 tablespoons milk, 1 tablespoon cherry blossom extract
- Once the cookies are completely cool, drizzle or brush the chocolate cherry blossom glaze over the tops. If using, gently press dried edible cherry blossoms onto the wet glaze for a beautiful finishing touch. Let the glaze set before serving or storing.dried edible cherry blossoms
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze for up to 2-3 months.