Pressed Pansy Sugar Cookies
Sweet dainty sugar cookies are the perfect treat to welcome spring! Simply decorated with edible pansy flowers, this recipe is a total win in terms of effort-to-beauty baking.
Recipe
Prep Time: 30 minutes
Cook Time: 7 minutes
Total Time: 45 minutes after decorating
Yield: 30 Cookies
Ingredients
2 3/4 all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup + 2 tbsp granulated sugar
2 tbsp light brown sugar
1 large egg
2 tsp vanilla extract
1/4 cup sugar (set aside-additional for rolling)
Instructions
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy (about 2-3 minutes).
Add the egg and mix until well combined.
Add the vanilla extract and mis until well combined.
Slowly add the dry ingredients until the dough is combined. Do not over mix. Once the dough is combined, use a rubber spatula to help it come together to form a more cohesive ball.
Using a small ice cream scoop, or using your hands, create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the addiontal sugar coat. Set the balls on the baking sheet.
Bake cookies for 7-8 minutes. Remove from the oven just before the edges begin to turn brown.
Gently press edible pansies onto the cookie while they are still hot.
Allow cookies to cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies on the counter in an airtight container for up to 4 days
If you want to extend their shelf life, place the container of cookies in the fridge. The cookies will last in the fridge for up to 7 days.