Earlier this week, I shared with you some photos that I took of this year’s cherry blossoms near the tidal basin in Washington, DC. Today I want to share with you some sugar cookies that I made to celebrate the arrival of the blossoms.
This recipe is quickly becoming one of my go to cookie recipes. These are soft, almost cake-like cookies. I often find myself turning to this recipe when I need to make themed cookies as they hold their shape pretty well. I used this recipe (with green butter cream frosting) to make the leaf cookies to accompany my chrysanthemum cupcakes.
I’m just beginning to explore the world of decorative frosting (and as you can see I still have a lot to learn), but I have found that a little effort goes a long way when it comes to cake/cupcake/cookie decorating, even if the end result is not altogether perfect.
To make my “cherry blossom” sugar cookies, I used:
- 3/4 cup butter flavored shortening
- 1 1/4 cup sugar
- 2 eggs
- 3 1/2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup evaporated milk
- 1 1/2 teaspoon vanilla
- parchment paper
- 1 batch butter cream frosting (divided): 1 cup butter (at room temperature); 3 cups powdered sugar; 1 1/2teaspoons vanilla; and 2 tablespoons whipping cream (milk also works)
- Green and yellow food coloring (for flower centers and leaves)
- Sprinkles (pink)
- About 1/4 bag mini marshmallows
I combined the shortening, sugar, vanilla, and eggs in a large bowl and beat with a hand mixer for approximately 2 minutes. In a medium bowl, I stirred together the flour, baking powder and salt. I added the dry ingredients and evaporated milk to the wet ingredients and stirred until combined.
I placed the dough on a piece of floured parchment paper. I rolled the dough with a rolling pin until in was approximately 1/2 ” thick. I cut the rolled dough into rounds using a round cookie/biscuit cutter. I placed the cookies on a parchment paper lined cookie sheet, leaving plenty of space between the cookies, and baked the cookies in a 350 degree oven for about 10-12 minutes. (The cookies are done when the top does not indent when touched lightly.) I let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire cooling rack.
While the cookies were cooling, I made the butter cream frosting. In a stand mixer, I beat the butter and powdered sugar until light and fluffy and then beat in the vanilla and whipping cream.
Once the cookies had cooled completely, I frosted them with butter cream frosting.
To make the cherry blossom petals, I used kitchen scissors to cut mini-marshmallows in half (across the diagonal).
I divided the remaining frosting into two small bowls and colored it with yellow and green food coloring. I put the colored frosting into pastry bags and used a #18 tip to pipe the yellow butter cream flower centers and a #67 for the green leaves. This was my first attempt at frosting leaves, but I must admit that I am pretty happy with the results.
I think that these cookies might be nice for a brunch or shower.