Lilac Sugar Cookies (Printer-friendly)

Fragrant spring cookies infused with fresh lilac blossoms and buttery sweetness

# 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 floral sugar step
08 - 1 large egg
09 - 1 teaspoon vanilla extract

# Method:

01 - Pulse granulated sugar and lilac blossoms in a food processor until flowers are finely chopped and sugar becomes fragrant with pale purple tint. Set aside for immediate use.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium bowl until thoroughly blended.
03 - Beat room temperature butter and prepared lilac sugar in a large bowl until mixture appears light and fluffy, approximately 2-3 minutes.
04 - Incorporate egg and vanilla extract into butter mixture, beating until fully combined and smooth.
05 - Gradually add dry ingredients to wet mixture, mixing until just incorporated. Avoid overmixing to maintain tender texture.
06 - Divide dough in half, shape into discs, wrap tightly in plastic wrap, and refrigerate for minimum 1 hour to firm.
07 - Preheat oven to 350°F and line baking sheets with parchment paper.
08 - Roll chilled dough on lightly floured surface to 1/4 inch thickness. Cut into desired shapes using cookie cutters.
09 - Arrange cut cookies on prepared baking sheets. Bake for 8-10 minutes until edges turn lightly golden.
10 - Let cookies rest on baking pan for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The floral scent transforms your whole kitchen while baking
  • They taste like spring itself, delicate and not too sweet
  • The lilac sugar step feels like a kitchen alchemy project
02 -
  • Only use lilac blossoms from areas you know are free of pesticides and chemicals
  • Remove all stems and green parts, they can make the sugar taste bitter
  • The dough must chill or cookies will spread too much and lose their shape
03 -
  • Work quickly when rolling out the dough, it gets soft fast in warm weather
  • If dough becomes too soft to work with, pop it back in the fridge for 15 minutes

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