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

I based this off a friend's recipe for plain shortbread cookies.Change the shape and size of the dough to your liking at Step 7.Adjust the baking time if necessary, depending on your oven.I used the pink sanding sugar because of the cherry blossom version, but the white sugar would be nice too. Recipe by MeguBroaden

I wanted to use up the kinako that we had lying around.The cookies turned out fine with just 80 g of butter. Try it out if you want to reduce it. The dough will be ready in 5 minutes if you use a food processor You won't need to sift the dry ingredients if you use a food processor.You can keep half of the dough wrapped up in plastic in the fridge, so you can bake these any time you want too :)(Recipe by Tomumaro)

I used to bake these cookies with my mother when I was little!I have good memories of these cookies.If you use granulated sugar instead of sugar, you can enjoy the crunchy texture.I prefer granulated sugar to caster sugar. Recipe by rrrisa0501

There are many ways of making cookies, so I tried coming up with my own.None in particular. For 35 cookies, about 4 cm [1.6 in] each. Recipe by Dafika

I created this because my kids asked me to make chocolate cookies. Originally I was planning to make snowball cookies with vegetable oil, but I thought I should make different cookies once in a while. So I made cookies with margarine and vegetable oil I uploaded this recipe because these turned to be unexpectedly crispy.The dough doesn't need to come together. When it's crumbly, it's ready. Please do not knead the dough to bring together. Recipe by Lesser Panda

I thought that matcha and adzuki beans is a nice combination, so I tried making something with them.* When you're wrapping and shaping the dough in Step 4, try not to incorporate too much air.* When you're cutting in Step 5, if the shape collapses, fix it with your hands. Recipe by nasubeam

I had leftover egg yolk, so I made this.The baking time depends on your oven, so adjust accordingly. Recipe by jh2trz

Kinako and adzuki go really well together.-If the dough in Step 3 is too crumbly and will not come together, push it down firmly when you wrap it in plastic wrap in Step 4. It will come together.-If the dough crumbles when you cut the cookies in Step 5, just use your fingers to repair. Recipe by nasubeam

I have been making these cookies for a long time.You don't need to sift the cake flour, but if you're using cocoa powder, sift them together.Cookies taste better when you rest the dough, but if you don't have time, omit the step.You can make cookies even with 1 beaten egg. Using only egg yolks makes the cookies more moist. Recipe by Shihosuke

I wanted to prepare a well-balanced meal for my daughter, who has eating restrictions. When I added sesame seeds to our regular kinako cookies, she really loved the crunchy texture.When you preheat the oven for 12 minutes, from the time you finish mixing the ingredients, it will be ready to go.Please adjust the baking time according to the thickness of the dough.Of course, the ground sesame seeds can be replaced with whole sesame seeds. For 1 oven-proof plate worth: about 20 cookies. Recipe by Momonga mammy

I wanted to make something delicious that my boyfriend and I could bake together.This is easy to make so even those who don't bake sweets will easily be able to make this!There are no hints! This is too easy as it is! For 15 cookies. Recipe by Hanayomeshugou*jun*

I love chinsuko!If you use lard instead of vegetable oil, you'll have authentic chinsuko cookies. Recipe by lycee

I wanted to make sweets with my favorite kabocha squash. I finally arrived at this recipe after many experiments.If you like, add the kabocha squash skin to the batter.Adjust the baking time according to your oven. When the cookies are browned, they are delicious. Recipe by Mai*Mai

I was thinking of ways to use tsubu-an. I randomly tried making cookies and it came out pretty good.In Step 4 when wrapping the dough, try to keep air out of the dough as much as possible. In Step 5 when cutting, if the log loses its shape, use your hands to fix it. Recipe by nasubeam

I wanted some easy crispy cookies.I like this type of cookies the best.These cookies are crumble-in-your-mouth irresistible. They will stay crispy for a while.The combined measurement for flour and almond flour should be 150g, so adjust as needed.These cookies will be crispy even without almond flour and using ordinary sugar. They will be crispy whatever you use!Since you don't have to sift the flour, there will be less washing up to do. Recipe by Rakudapan

Aa-chan's recipe "Crisp! Kabocha Squash Cookies"is super delicious, I made it many times, and when I tried it with sweet potato, it was also delicious. It also has a different texture.- I didn't make it too sweet, so please increase the sugar to taste.- There are some rice cookers which can only make rice. So, if you cannot use a rice cooker for Step 1, please use another method.- Adjust the baking time according to your oven. Recipe by Soraten mama

These are okara cookies with a crispy texture.This recipe is very easy and clean-up is also easy, since all you need to do is measure the ingredients into a plastic bag, roll out the dough, and then cut into cookies.Don't knead the dough in Step 2 since that would cause the cookies to harden. Using bread flour instead of cake flour will somewhat reduce the crispiness. Recipe by Nekoruru

I had some frozen cheese, so when a guest came to visit, I just made these very quickly.You don't need to leave the dough to rest in the fridge, so when you get used to it, you can have these in the oven in five minutes.They will be sweet with sugar and savoury with salt. Both make good snacks, and both are popular with guests when I serve them. Recipe by mini