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Cherry Blossom Shortbread Cookies

A recipe for Cherry Blossom Shortbread Cookies! These light sakura cookies are studded with cherry blossoms for a perfect addition to teatime.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 45 mins
Total Time
2 hrs 12 mins
Servings: 24 Cookies
Course: Dessert
Cuisine: International

Ingredients

  • 1 ounce (28 grams) salt pickled cherry blossoms
  • 1 cup (226 grams) unsalted butter softened at room temperature
  • 3/4 cup (90 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1/4 cup (35 grams) cornstarch
  • Pinch salt
  • granulated sugar for sprinkling

Instructions

    Cup of Yum
  1. Place the salt pickled cherry blossoms in a bowl of cold water and set aside for 30 minutes.
  2. Drain the cherry blossoms gently and pat lightly with a towel to remove any excess water.
  3. Finely chop the cherry blossoms and set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and powdered sugar until light and fluffy.
  5. Beat in the chopped cherry blossoms and vanilla extract.
  6. In a medium bowl, combine the flour, cornstarch, and salt. Mix into the butter just until combined.
  7. Form the dough into a disc and wrap in plastic. Refrigerate until well chilled and firm, about 1 hour.
  8. Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment.
  9. On a lightly floured surface, roll the dough into a sheet 1/3 inch (8 millimeters) thick.
  10. Cut the dough into shapes using desired cookie cutters. Transfer to prepared baking sheets 1 inch (2.5 centimeters) apart.
  11. Sprinkle granulated sugar over the tops of the cookies, if desired.
  12. Place the assembled cooking on the baking sheet in the refrigerator for 15 minutes.
  13. Remove the baking sheet from the refrigerator and bake in preheated oven until the bottoms of the cookies are lightly golden, 12-15 minutes depending on the size of the cookies. If the cooking is uneven, switch and rotate the baking sheets halfway through the time.
  14. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool to room temperature.
  15. Store the Cherry Blossom Shortbread Cookies in an airtight container at room temperature for up to 3 days.