Description
Light, floral, and buttery cookies that smell like spring and bring comfort with each bite.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons elderflower syrup or 1 tablespoon elderflower liqueur
- 2 1/2 cups (315 g) all-purpose flour, spooned and leveled
- 1/2 cup (60 g) fine cornmeal or polenta
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- Extra granulated sugar or powdered sugar for dusting (optional)
- Zest of 1 lemon (optional)
- 1/2 cup chopped nuts or white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat the softened butter and both sugars until light and creamy, about 2–3 minutes.
- Add the eggs one at a time, beating after each until mixed. Stir in vanilla and elderflower syrup or liqueur.
- Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a separate bowl.
- Add the dry mix to the wet mix in two additions, stirring until just combined. Fold in lemon zest or chips if using.
- Scoop about 1.5 tablespoons of dough per cookie and place 2 inches apart on the prepared sheets. Press gently to flatten slightly.
- Bake for 10–12 minutes, until the edges are light golden and the centers look set but soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or extra granulated sugar if desired.
Notes
Store at room temperature for up to 4 days or in the fridge for up to 2 weeks. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg