Edible Flower Sugar Cookies

Soft & Chewy Sugar Cookies Rolled in Edible Flower Rimming Sugar

Yield: 16 medium sized cookies (or 10 large)

Ingredients

1 ¾ cup all purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1 cup granulated sugar

½ cup unsalted butter, room temperature

1 large egg, room temperature

1 tsp almond extract

1 tsp vanilla extract

¼ cup Blooming Kitchen Co Edible Flower Rimming Sugar, for rolling 

Preparation

1. Prepare 2 separate cookie sheets with parchment paper or baking mats.
2. In a stand mixer, using a paddle attachment, cream together the butter and sugar on medium speed until fluffy. Approximately 2 minutes. Scrape down the sides of the bowl as needed to ensure it is well combined.
3. Add the egg and mix until well combined. Approximately 1 minut.
4. Add the almond and vanilla extracts, mixing on low until blended evenly. Scrape the sides of the bowl as needed.
5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients into the butter mixture and mix on low speed for only about 20 seconds. You do not want to overmix! Just until the mixture comes together.
6. For a medium sized cookie, using a tablespoon measure, portion out the cookie dough using 1 tablespoon and use your hands to roll the dough into balls. Roll the dough in the Blooming Kitchen Edible Flower Rimming Sugar to coat all sides. (If you would like larger cookies, use 2-3 tablespoons of dough per cookie ball instead).
7. Place the cookie dough balls on one of the lined cookie sheets. Chill in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 350 degrees.
8. When the dough is chilled, place the cookie dough balls on the second cookie sheet that has been left at room temperature. Space them about 2-3 inches apart.
9. Bake for 11-12 minutes or until the edges are set. The tops of the cookies should be fluffy and slightly cracked. Do not over bake the cookies.
10. Remove cookies from the oven, let cool for 10 minutes on the same baking sheet. Using a spatula, transfer the cookies to a wire cooling rack. ENJOY!