Spring always brought a magical transformation to my grandmother’s backyard in Connecticut. Cherry blossoms danced in the breeze, lavender lined the fence, and the scent of fresh blooms would drift through the kitchen windows. That’s where I learned the secret to her spring blossom cookies — delicate, floral-infused treats she reserved for garden parties and Sunday picnics.
Today, I’m sharing a recipe rooted in tradition but styled for the modern home baker. These spring blossom cookies are crisp-edged, chewy-centered, and carry the subtle aromas of edible flowers like lavender and rose. Whether you’re hosting a bridal shower or just embracing the season, these cookies are your perfect companion.
Table of Contents
Why You’ll Love These Spring Blossom Cookies
- Infused with natural floral flavors
- Perfect for summer entertaining or tea-time
- Aesthetic and Instagram-worthy
- Easy to prepare and customizable
Ingredients (Serves 6 – makes ~18 cookies)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tbsp rose water
- 1 tsp edible dried lavender (or lavender extract)
Optional Floral Add-ins
- 1 tbsp chopped edible rose petals
- 1 tbsp dried chamomile or calendula
- Food-grade flower confetti for topping
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Sifter
- Baking trays
- Parchment paper
- Cooling rack
- Small cookie scoop (optional)
Prep and Cooking Time
- Prep time: 15 minutes
- Chill time: 30 minutes (optional for chewier texture)
- Bake time: 10-12 minutes
- Total time: ~1 hour
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and both sugars until light and fluffy (about 3 minutes).
- Beat in the egg, then add vanilla extract, rose water, and lavender.
Step 2: Combine and Chill
- Gradually mix the dry ingredients into the wet until fully combined.
- Fold in rose petals and chamomile, if using.
- Chill the dough in the refrigerator for at least 30 minutes.
Step 3: Shape and Bake
- Preheat oven to 350°F (175°C).
- Line a baking tray with parchment paper.
- Scoop dough into small balls and space 2 inches apart.
- Press a few flower confetti sprinkles on top for extra flair.
- Bake for 10–12 minutes, or until edges are golden.
Step 4: Cool and Serve
- Let cookies cool on the baking tray for 5 minutes, then transfer to a rack.
- Serve with floral tea, lemonade, or a rosé spritz.
Flavor Variations
| Flower | Substitution | Flavor Profile |
|---|---|---|
| Lavender | Lemon zest | Bright & zesty |
| Rose | Cardamom | Warm & exotic |
| Chamomile | Earl Grey tea | Deep & fragrant |
Storage Tips
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough balls for up to 3 months.
Pro Tips for Perfect Spring Blossom Cookies
- Use culinary-grade flowers only.
- Do not overbake — they should look slightly underdone in the center.
- For a decorative twist, drizzle with a light lemon glaze.
Inspired by American Summer Gardens
This recipe may have roots in Italian technique (hello, butter creaming!) but it’s wholly American in spirit — bright, open, celebratory. The combination of floral essences and classic cookie texture brings the warmth of a New England summer into your kitchen.
Frequently Asked Questions (FAQs)
1. Can I make spring blossom cookies vegan?
Yes! Substitute the butter with vegan margarine and the egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water). The texture might be slightly softer, but the floral flavor will shine just the same.
2. Where can I find edible flowers?
Look for culinary-grade dried flowers at health food stores, specialty baking shops, or online at retailers like Etsy, Mountain Rose Herbs, or Amazon. Always ensure they are labeled “food-safe” or “edible.”
3. Can I make the dough ahead of time?
Absolutely. The dough can be stored in the fridge for up to 3 days or frozen in pre-scooped balls for up to 3 months. Bake straight from frozen—just add an extra minute or two.
4. What icing pairs well with spring blossom cookies?
A simple lemon or orange glaze adds a nice citrus contrast. Mix ½ cup powdered sugar with 1–2 tsp lemon juice until smooth and drizzle over cooled cookies.
5. Can I use fresh flowers instead of dried?
You can, but fresh petals must be completely pesticide-free and used immediately. Dried flowers provide better flavor concentration and shelf life.
Conclusion: Bake a Little Bloom Into Your Day
There’s something genuinely joyful about baking spring blossom cookies. They’re not just treats—they’re a sensory experience. The delicate aroma of lavender, the subtle sweetness of rose, and the satisfaction of seeing flower-studded cookies cooling on your rack can turn an ordinary afternoon into a celebration of the season.
Whether you’re gifting them at a baby shower or enjoying a few with iced chamomile tea on your porch, these cookies bring the garden into your home. And just like my grandmother always said, “If you can put love into a cookie, people will taste it.”
So go ahead. Let your kitchen bloom.
Spring Blossom Cookies
These spring blossom cookies are light, floral, and filled with the delicate flavors of lavender, rose, and chamomile. A sweet bite of summer in every chew!
- Mixing Bowls
- Hand Mixer
- Cookie Scoop
- Baking Tray
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 0.75 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 1 egg (large)
- 2 tsp vanilla extract
- 1 tbsp rose water
- 1 tsp edible dried lavender (or lavender extract)
Floral Add-ins
- 1 tbsp chopped edible rose petals (optional)
- 1 tbsp dried chamomile or calendula (optional)
Whisk together flour, baking soda, baking powder, and salt in a bowl.
Cream the butter, sugars, egg, vanilla, rose water, and lavender until light and fluffy.
Gradually mix in the dry ingredients until combined, then fold in optional flower petals.
Chill the dough in the fridge for 30 minutes.
Preheat oven to 350°F, scoop dough onto a lined baking tray, and bake for 10–12 minutes.
Cool on a rack and enjoy with tea or lemonade.
Use culinary-grade flowers only. Rose and lavender offer the best balance. You can freeze the dough for up to 3 months for quick cookies anytime.
More Fun & Festive Spring Treats
- For another fruity, no-bake delight, try these Cheesecake Deviled Strawberries Recipe.
- Looking for a whimsical Easter dessert? The Easter Dirt Cake Casserole is fun and festive.
- Add a bunny-approved dessert to your spring spread with the Bunny Cake Summer Recipe.
- Try a colorful twist with these Filipino-inspired Ube Crinkle Cookies Recipe.
- Want something quick and classic? Bake Small Batch Chocolate Chip Cookies to round out your cookie tray.
- Craving something citrusy? Brighten up your dessert lineup with a fresh Lemon Blueberry Cake.
- Or go tropical with fun Coconut Cream Pie Cupcakes—they’re a perfect match for springtime flavors.
These Spring Blossom Cookies are sweet, simple, and full of seasonal flair! Want more cookie inspiration or tips for themed holiday bakes? Let me know—I’d be happy to help create or link more.
