Easter Blossom Cookies
Easter Blossom Cookies are delightful and colorful spring treats with a soft, chewy texture, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 ¾ cups all-purpose flour Lends the cookies a delicate structure and chewiness.
- 1 cup granulated sugar Provides sweetness.
- 1 tsp baking powder Provides necessary lift.
- ½ tsp salt Enhances overall flavor.
- 1 cup unsalted butter, softened Provides a rich, creamy base.
- 2 large eggs Binds the ingredients together.
- 1 tsp vanilla extract Adds comforting aroma and flavor.
- Food coloring (pastel shades) Infuses cookies with vibrant hues.
- Sugar sprinkles or colored sugar Coats the cookies for a festive touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually combine these dry ingredients with the wet mixture to form a smooth dough.
- Divide the dough and add food coloring to each portion until desired colors are achieved.
- Roll small balls of dough (about 1 inch in diameter) and coat each ball in sugar sprinkles.
- Arrange the coated balls on the prepared baking sheets, leaving space between each.
Baking
- Bake for 10-12 minutes, until the edges are lightly golden and centers are soft.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
To keep cookies fresh, store them in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. Freeze for up to three months.