Sakura Cherry Blossom Cookies Recipe
Delight in these delicate Sakura Cookies, infused with the subtle floral essence of dried cherry blossoms. Perfectly crisp yet tender, these Japanese-inspired cookies are elegantly glazed and topped with cherry blossoms, making them a visually stunning and flavorful treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Cookie Dough
- 2 cups / 240 g / 8.5 oz all-purpose flour, spooned and leveled
- 1/2 cup / 1 stick / 115 g / 4 oz salted butter, cold (can substitute unsalted butter + 1/8 tsp fine salt)
- 1/2 cup / 100 g / 3.5 oz granulated sugar (white/caster sugar)
- 3 tbsp dried cherry blossoms
- 1/2 to 1 tbsp ice-cold water
Glaze and Decoration
- 1/2 cup / 50 g / 1.3 oz powdered (confectioners’/icing) sugar
- 1/2 to 1 tbsp water
- Dried cherry blossoms for decoration
Instructions
- Cream sugar and butter: In a large mixing bowl, beat the cold butter and granulated sugar with an electric mixer until pale, fluffy, and well combined, about two minutes.
- Add flour and cherry blossoms: Sift the all-purpose flour into the bowl. Add the dried cherry blossom petals and whisk mixture until crumbly. Add 1 to 2 tablespoons of ice-cold water and knead gently until the dough just comes together. It should be soft but not sticky; if too sticky, add flour 1 tbsp at a time until manageable.
- Shape the dough: Transfer the dough onto plastic wrap or wax paper. Shape it into a log approximately 2 inches (5 cm) in diameter and 8 inches (20 cm) long.
- Chill: Wrap the dough log tightly in plastic wrap and freeze for 30 minutes to 1 hour to firm up before slicing.
- Preheat the oven: Preheat your oven to 325°F (170°C, gas mark 3) and line two baking sheets with parchment paper.
- Cut cookie rounds: Using a sharp knife, slice the dough log into thin rounds and place them on the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
- Bake: Bake the cookies for 10 to 12 minutes, watching carefully to avoid overbaking. The cookies should be slightly soft when taken out, as they will firm up while cooling.
- Cool: Allow cookies to cool on the baking sheet for 10 to 15 minutes to set, then transfer them to a wire rack to cool completely.
- Mix glaze: In a small bowl, combine powdered sugar and 1/2 tablespoon water, stirring until smooth. If the glaze is too thick, add an additional 1/2 tablespoon water to reach desired consistency.
- Decorate cookies: Dip each cooled cookie halfway into the glaze, place on a wire rack, and gently press dried cherry blossoms into the icing. Let the glaze set fully before serving. Enjoy your beautifully decorated Sakura Cookies!
Notes
- The dough should not be overworked to maintain a tender texture.
- If you cannot find dried cherry blossoms, substitute with dried rose petals for a different floral note.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Make sure butter is cold to achieve the best texture in the cookies.
- Glaze can be adjusted in thickness depending on personal preference for sweetness and coating.
