Cherry Blossom Cookies

Soft ombré petals, delicate embossed details, and the sweetest little yellow centres: these Cherry Blossom Cookies are my ode to spring 🌸 Each one is made with marbled shades of pink dough, gently rolled and stamped to capture that fleeting sakura beauty, then baked low and slow to keep their pastel hues perfectly intact.

Sandwiched with a swirl of vanilla buttercream and a hidden dollop of strawberry jam, they’re as delicious as they are dreamy: light, buttery, and just the right touch of fruity. A bake that feels a little bit special, a little bit calming, and completely made to be admired before that first bite ✨

Ingredients:

Cookies

• 320g all-purpose flour

• 30g corn starch

• 100g icing sugar

• 150g butter, softened

• ¼ tsp salt

• 1 egg

• 1 tsp vanilla paste

• Pink food colouring (3 shades: pale, medium, dark)

• Yellow food colouring

Vanilla American Buttercream

• 40g butter, softened

• 125g icing sugar

• ½ tsp salt

• 1 tsp vanilla paste

Filling

• Strawberry jam

Instructions:

1. Cream the butter and powdered sugar until light and smooth. Mix in the egg and vanilla paste until fully combined. Sift in the flour, corn starch, and salt, then mix into a soft dough.

2. Divide the dough into portions:

• Tint three portions in pale, medium, and dark pink

• Tint a small portion yellow for the blossom centres

Gently press the pink doughs together and lightly knead to create a marbled ombré effect, avoid overmixing to keep the colour variation visible.

3. Place the marbled dough between two sheets of parchment paper and roll to an even thickness (about 4–5mm). Chill in the fridge for 20–30 minutes until firm.

4. Cut out cherry blossom shapes using your cookie cutters and transfer to a lined baking tray. Use an embosser tool to press delicate blossom details into each cookie.

5. Press the yellow dough through a fine metal sieve to create thin strands. Using a small spatula or knife, gently lift and place a few strands into the centre of each blossom to mimic the flower stamens.

6. Bake at 120°C for 45–50 minutes. This low, slow bake keeps the cookies pale and pastel, preserving the soft cherry blossom colours.
Allow to cool completely on a wire rack.

Make Buttercream:

Beat the butter until smooth and creamy. Gradually add the icing sugar and salt, then mix in the vanilla paste. Whip until light and fluffy.

Assemble:

Pipe or spread a layer of buttercream onto one cookie, add a small spoon of strawberry jam in the centre, then sandwich with another cookie.

Delicate, pastel, and almost too pretty to eat, these cherry blossom cookies are pure spring on a plate 🌸