Cherry blossom cookies on a wire rack.

Cherry Blossom Cookies

Course: Dessert
Cuisine: Japanese
Keyword: butter cookie, flower cookie
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 3 hours 45 minutes
Servings: 16
Author: Nami
Celebrate Spring with these crispy and buttery Cherry Blossom Cookies with salt pickled cherry blossoms.


  • 113 g unsalted butter (113 g = 4 oz, 1 stick) (softened)
  • 30 g salt pickled cherry blossoms (1 pack)
  • 120 g cake flour (120 g = 1 cup) (See Notes)
  • pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • 60 g confectioners’ sugar/powder sugar (60 g = ½ cup)
  • 1 large egg yolk (1 egg yolk = 15 g)
  • White sparkling sugar (See Notes)


  1. Gather all the ingredients.

    Cherry Blossom Cookies Ingredients
  2. Cut the unsalted butter into smaller pieces (so that they will soften faster). It’s important to soften the butter before we start.
    Cherry Blossom Cookies 1
  3. Separate salt pickled cherry blossoms to 2 groups: good flowers for decoration on the cookies, and 1 Tbsp. of damaged flowers for blending in the cookie dough.
    Cherry Blossom Cookies 2
  4. To remove saltiness, soak each group of flowers in water (separately) for at least 30 minutes.
    Cherry Blossom Cookies 3
  5. Squeeze water out from 1 Tbsp. of damaged flowers and pat dry with paper towel.
    Cherry Blossom Cookies 4
  6. Then mince the flowers and set aside.
    Cherry Blossom Cookies 4-b
  7. Pick up the good flowers from the water, shape the petals nicely, and place the each flower on paper towel. Cover with another sheet of paper towel and gently pat dry. Set aside.
    Cherry Blossom Cookies 5
  8. Sift the cake flour and add the salt in the same bowl.
    Cherry Blossom Cookies 6
  9. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter until smooth and creamy.
    Cherry Blossom Cookies 7
  10. Add the ½ cup powder sugar and blend until soft and light. Scrape down the bowl as needed.
    Cherry Blossom Cookies 8
  11. Add the egg yolk and mix well until combined.
    Cherry Blossom Cookies 9
  12. Gradually add 1 cup cake flour and blend until the dough is smooth.
    Cherry Blossom Cookies 10
  13. Add minced cherry blossoms and blend well.
    Cherry Blossom Cookies 11
  14. Because the dough will be still too soft to roll into a log shape, cover the bowl with plastic wrap (or take out the dough from the bowl and wrap with plastic wrap) and keep in the fridge for 1 hour.
    Cherry Blossom Cookies 12
  15. Shape the dough into a cylinder, about 1.5 inches (4 cm) diameter.
    Cherry Blossom Cookies 13
  16. Wrap in plastic wrap and chill in refrigerator until firm, at least 2 hours. Optional; you can place the dough on a bed of rice while chilling. It’ll help keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
    Cherry Blossom Cookies 14
  17. Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner.
  18. Remove the plastic wrap, and then wrap around the dough with a damp paper towel so that the dough will be slightly wet. Or of course, you can use traditional method and brush egg wash on the dough (but damp paper towel method works every time for me).
    Cherry Blossom Cookies 15
  19. In a tray that fits the cookie dough, sprinkle the white sparkling sugar. Remove the damp paper towel and roll the cookie log on the sparkling sugar.
    Cherry Blossom Cookies 16
  20. With a sharp knife, slice the dough into 1/3 inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
    Cherry Blossom Cookies 17
  21. Gently press down the reserved cherry blossom and decorate on the cookie rounds.
    Cherry Blossom Cookies 18
  22. Bake the cookies at 350F (170C) for about 15 minutes, or until the edge of the cookies start to get golden brown.
    Cherry Blossom Cookies 19
  23. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.
    Cherry Blossom Cookies 20
  24. If you pack the cookies in an airtight container, they will keep for at least 4 days. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.

Recipe Notes

Prep Time does not include inactive time for soaking cherry blossoms (30 minutes), and chilling the dough (2 hours).

White Sparkling Sugar: It can be replaced with granulated sugar.  Sparking sugar has large grain so that it won't melt and disappear. It gives nice look as well as nice crunch when you bite to it.

Cake Flour: A properly measured cup of cake flour weighs 4.25 oz (120 g). The weight for 1 cup flour varies on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.

1. Fluff up the flour several times with a spoon.
2. Using the spoon, sprinkle the flour into your dry measuring cup (the one that measures exactly a cup at the top).
3. Scrape off the excess with a knife.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.