Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sablé Cookies with Salted Sakura Cherry Blossom Flowers Recipe

★★★★★

4.5 from 86 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 20 cookies 1x

Description

This delicate Sablé cookie recipe features the unique flavor and aroma of salted Sakura cherry blossom flowers. These buttery and crumbly French-style shortbread cookies are infused with finely chopped salted cherry blossoms, giving a subtle floral hint balanced by the saltiness. Coated in granulated sugar and topped with an elegant salted flower, these cookies make a sophisticated treat perfect for afternoon tea or gifting.

Ingredients

Scale

Cookie Dough

  • 90 g unsalted butter (at room temperature)
  • 45 g sugar
  • 1 large egg yolk (about 12 g)
  • 130 g plain flour
  • 15 g salted cherry blossom flower (finely chopped)

Coating and Decoration

  • Granulated sugar (to coat)
  • 16 whole salted cherry blossom flowers (for topping)

Instructions

  1. Prepare Cherry Blossoms: Gently remove the cherry blossom flowers from the packet and soak them in a bowl of water for 30 minutes to remove excess saltiness. Then drain and pat dry thoroughly with kitchen paper.
  2. Trim and Chop: Select 16 whole flowers for decoration by trimming long stems if needed, reserving the rest. Finely chop the remaining flowers and stems to be incorporated into the dough.
  3. Prepare Ingredients: Leave unsalted butter at room temperature until softened. Sift the plain flour and set aside.
  4. Cream Butter and Sugar: In a stand mixer, beat the softened butter and sugar together until light and creamy.
  5. Add Egg Yolk: Mix in the egg yolk thoroughly into the creamed butter and sugar mixture.
  6. Add Chopped Cherry Blossoms: Incorporate the finely chopped salted cherry blossom flowers evenly into the batter.
  7. Combine Flour: Switch to a flat beater attachment or use a spatula and add the sifted flour, mixing gently until a smooth dough forms.
  8. Shape Dough: Turn the dough out onto cling wrap and roll it into a cylinder approximately 4 cm in diameter.
  9. Chill Dough: Refrigerate the dough cylinder for at least 60 minutes to firm up.
  10. Preheat Oven: Begin preheating the oven to 180°C (356°F).
  11. Coat Dough: Remove cling wrap and roll the dough cylinder in granulated sugar spread in a flat container, coating the surface well with sugar.
  12. Slice Cookies: Cut the dough into approximately 7 mm (0.3 inch) thick slices and place them spaced on a lined baking tray with parchment paper.
  13. Decorate: Top each cookie with a whole salted cherry blossom flower and gently press down to adhere.
  14. Bake: Bake the cookies in the preheated oven for 15 minutes until lightly golden around the edges.
  15. Cool: Transfer cookies to a wire rack to cool completely before serving or storing.

Notes

  • Soaking the salted cherry blossoms removes excess salt and softens their texture.
  • Ensure butter is softened but not melted to achieve crumbly cookie texture.
  • Refrigeration is essential to firm the dough for easier slicing and to maintain cookie shape during baking.
  • Rolling the dough in granulated sugar gives a sweet, crunchy coating contrasting the soft crumb inside.
  • Store cookies in an airtight container at room temperature to retain freshness.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-Japanese Fusion

Keywords: Sablé, salted cherry blossom, sakura cookies, floral shortbread, Japanese inspired dessert, buttery cookies, springtime treats

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cooklilan.com/sable-cookies-with-salted-sakura-cherry-blossom-flowers-recipe/