Lilac Sugar Cookies (Print version)
Buttery cookies infused with fragrant fresh lilac blossoms for a delicate spring treat.
# What you'll 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 (2 sticks) 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 sugar and lilac blossoms in food processor until flowers are finely chopped and sugar is fragrant with pale purple hue. Set aside for infusion.
02 - Whisk flour, baking powder, and salt in medium bowl until uniformly blended.
03 - Beat butter and prepared lilac sugar in large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to butter mixture, beating until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing until just incorporated. Avoid overmixing.
06 - Divide dough in half, shape into discs, wrap in plastic, and refrigerate for minimum 1 hour.
07 - Heat oven to 350°F. Line baking sheets with parchment paper.
08 - Roll dough on lightly floured surface to 1/4-inch thickness. Cut shapes with cookie cutters.
09 - Place cookies on prepared sheets. Bake 8-10 minutes until edges are just golden.
10 - Let cookies rest on pan 5 minutes, then transfer to wire rack for complete cooling.
# Expert suggestions:
01 -
- The fragrance alone makes them worth it, but the taste is even more enchanting
- They're surprisingly simple despite sounding fancy and elegant
02 -
- Never use flowers from florists or nurseries unless they're certified edible
- The dough needs proper chilling time or your cookies will spread into blobs
03 -
- Harvest lilacs in the morning after dew has dried but before the sun gets too intense
- Pinch flowers gently from the stems instead of pulling to avoid bitter green parts