Lilac Sugar Cookies (Printable Version)
Fragrant buttery cookies infused with fresh lilac blossoms for a delicate floral spring treat.
# What You Need:
→ Floral Sugar
01 - 1 cup granulated sugar
02 - 1/4 cup fresh pesticide-free lilac blossoms, stems and green parts removed
→ Cookie Dough
03 - 2 1/4 cups all-purpose flour
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1 cup unsalted butter, room temperature
07 - Prepared lilac sugar from above
08 - 1 large egg
09 - 1 teaspoon vanilla extract
# How To Make It:
01 - Pulse the granulated sugar and fresh lilac blossoms in a food processor until flowers are finely chopped and sugar becomes fragrant with a pale purple hue. Set aside for use.
02 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly distributed.
03 - Beat the room temperature butter and prepared lilac sugar in a large bowl until the mixture appears light and fluffy in texture.
04 - Incorporate the large egg and vanilla extract into the butter mixture, beating until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just incorporated and no dry streaks remain.
06 - Divide the dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
07 - Preheat the oven to 350°F and line baking sheets with parchment paper for easy cleanup.
08 - Roll out the chilled dough on a lightly floured surface to 1/4 inch thickness, then cut into desired shapes using cookie cutters.
09 - Arrange cookies on the prepared baking sheets and bake for 8 to 10 minutes until the edges just begin to turn golden brown.
10 - Let the cookies rest on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Suggestions:
01 -
- These cookies capture the fleeting beauty of spring in every bite
- The floral flavor is subtle enough that even skeptics find themselves reaching for seconds
02 -
- I once made the mistake of not removing all the green bits from the flower stems, and it made the cookies taste bitter
- The dough needs that full hour of chilling, or your cookies will spread into thin, sad puddles
03 -
- Make extra lilac sugar and store it in a glass jar, it keeps for months and transforms plain yogurt or toast into something special
- If you don't have a food processor, you can rub the blossoms and sugar together with your fingers, though it takes more patience