Crispy Sakura Cookies for Spring

I wanted to make cherry blossom cookies that I could gift to friends.・If the sakura an is watery, microwave for about 1 minute without wrapping to evaporate the moisture. Use the paste once it has cooled.・Adjust the amount of white sugar according to the sweetness of the sakura an. Recipe by Azunyarosu

I wanted to make a crunchy sable cookies with the fragrance of sakura and a hint of salt. This recipe is the result of a lot of trial and errorThe cookies will become rather salty the sakura (cherry blossoms) for the garnish are large, so use small ones or cut them up before use. It's enough if you have about 15 g of sakura for the garnish and dough combined.Sucre crystal is just large-granule sugar, so you can use regular granulated sugar instead. Recipe by Malon Love

I didn't like drinking the tea, so I made it into cookies.The saltiness was perfect, and the flavor of the cookies turned out gentle.Be sure to finely chop the tea leaves and moisten them before adding.Otherwise, the texture will be too rough. Recipe by Amikope

I bought a sakura-shaped nozzle thinking to myself, "I'm going to make cookies!". But whenever adding food coloring to my usual recipe the batter always becomes orange when I mix it with egg yolk. I thought up a recipe that resulted in a beautiful sakura color.Add the milk or heavy cream a little at a time! It's best to bring it to room temperature.The nice sakura color will fade if you bake them too long, so keep an eye on them as they bake. Less sugar makes the cookies less likely to burn and results in a prettier color. Recipe by haco858

I make cookies every year using sakura leaves or tea. (I make my regular cookie recipe, but add sakura leaves)I had a bit of Sakura-an leftover and decided to knead it into the cookie dough.These cookies are mildly sweet, so feel free to increase the powdered sugar for sweeter cookies.You could make this with any kind of bean paste if you don't have sakura-an. You can also shape the cookies into rounds by hand rather than using a cookie cutter. Recipe by Makunouchi

I received sakura powder as a recipe tester so I tried making these cookies.To make glossy, good-looking cookies, make sure to blend the ingredients thoroughly. Recipe by cherry.

I wanted to make cookies with a touch of spring, so I added salted sakura flowers into the dough.The gentle fragrance of the sakura and the slightly salty taste makes addictive cookies.The keys for this recipe are the addition of richness with the brown sugar, crispy texture with the rice flour, as well as the easy to remember ratio.The sakura flowers are salty, so remove excess salt and make sure to use unsalted butter or baking margarine. No need to sift rice flour because the particles are fine and will not clump up. Baking time depends on the oven, so watch the cookies bake and adjust accordingly. Recipe by vegeful

I thought sakura flavoured, sakura patterned cookies would be so cute, so I decided to make them. At first cutting out the sakura patterns is fun, but it is a lot of work and can be tedious and tiring. This is why I recommend doing the reversible and marbled cookies.The dough can be sticky, so make sure to dust it with plenty of flour. Roll out the dough over a sheet of plastic wrap before cutting out the pattern. Dust the pattern cutter with flour as well. To keep the colour from browning too much in the oven, cover the cookies with aluminum foil before baking. Recipe by Monakasan

I used a load of egg yolks for a different cookie recipe so I needed to make something to use up the leftover egg whites.I decided to make them pink for that extra cuteness.① Preheat the oven to 110°C.② The colour will fade slightly and the cookies will turn slightly golden when baking so try to aim for a slightly brighter pink colour when adding the dye.③ Cooking time will vary depending on the model of oven so please adjust accordingly. Recipe by usagirisa

Strawberries are not enough to decorate a cake. So I made these decorative cookies.Reference:.Of course, there's no need to wait until Christmas to enjoy these!For gingerbread cookies, add powered ginger, cinnamon, ground clove and 1 tablespoon of honey. It'll become dark-colored gingerbread cookies that have a long shelf life. Add the spices at the same timing as the cocoa.You can keep the cookies for 2-3 weeks in an airtight container in room temperature.If you use them for decoration, it won't keep long in humidity. If the cookies are just for decoration, then they will keep more than 3 weeks. Recipe by Choco makaron

I had a craving for a healthy way to consume kinako, so thought of baking them in cookies.Since I was concerned about calories, I made them without using any butter or eggs.I incorporated environmentally conscious ideas to save on water by reducing the clean up and keeping my hands from getting dirty.As a result, all I had to clean was the knife I used to cut the cookie dough.Be sure to re-use the parchment paper you lined the baking sheet with, too! You can re-use it more than once. For 20 cookies. Recipe by Mihasu

I used to make easy spritz cookies but decided to arrange the cookies as a gift for hina matsuri. As usual it's hassle free but I wanted to make something that looks a bit elegant and sophisticated.It's better not to use vanilla essence or butter if you want to maintain its Japanese flavor. Please enjoy the anko and matcha flavor. Recipe by Yuu choco mama