Spring Flower Cookies
09 April 2026
Difficulty:
Price: Cheap
🔥 220 calories per serving
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A craving for chewy and soft cookies, but also spring-like? You are in the right place with this easy and colorful recipe! Of course, if you're short on time, you can mix all the candies into the cookie dough and skip the flowers 😉 Otherwise, you can involve your kids; they can create their own cookie with flowers in their favorite color.
Equipment:
I used the perforated baking sheet from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off your first order / commercial collaboration.
Ingredients:
I used Norohy vanilla extract from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
Preparation time: 20 minutes + at least 2 hours of resting + 10 minutes of baking
For about twenty cookies:
Shopping list:
125g of unsalted butter
110g of brown sugar
70g of granulated sugar
1 teaspoon of vanilla extract
2 small eggs
250g of T55 flour
1 tablespoon of baking soda
1 tablespoon of baking powder
A large pinch of salt
125g of chocolate candies
Ingredients:
125g of soft unsalted butter
110g of brown sugar (muscovado, whole, or brown sugar...)
70g of granulated sugar
1 teaspoon of vanilla extract
2 small eggs (about 85g without shells)
250g of T55 flour
1 tablespoon of baking soda
1 tablespoon of baking powder
A large pinch of salt
150g of chocolate candies like m&m’s or smarties
Recipe:
Mix the soft butter with the two sugars and the vanilla.
Add the eggs one by one, mixing well, then incorporate the flour, baking soda, baking powder, and salt.
Finish with the chocolate candies, keeping enough for decoration.
Shape the cookies on a baking sheet lined with parchment paper, then place them in the refrigerator for at least 2 hours, preferably overnight.
Then, bake them in the preheated oven at 170°C for 8 to 10 minutes. During baking, cut some of the candies in half.
As soon as they come out of the oven, when the cookies are still soft, press candies into them (whole for the centers of the flowers, halves for the petals). Let cool and enjoy!
Equipment:
I used the perforated baking sheet from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off your first order / commercial collaboration.
Ingredients:
I used Norohy vanilla extract from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
Preparation time: 20 minutes + at least 2 hours of resting + 10 minutes of baking
For about twenty cookies:
Shopping list:
125g of unsalted butter
110g of brown sugar
70g of granulated sugar
1 teaspoon of vanilla extract
2 small eggs
250g of T55 flour
1 tablespoon of baking soda
1 tablespoon of baking powder
A large pinch of salt
125g of chocolate candies
Ingredients:
125g of soft unsalted butter
110g of brown sugar (muscovado, whole, or brown sugar...)
70g of granulated sugar
1 teaspoon of vanilla extract
2 small eggs (about 85g without shells)
250g of T55 flour
1 tablespoon of baking soda
1 tablespoon of baking powder
A large pinch of salt
150g of chocolate candies like m&m’s or smarties
Recipe:
Mix the soft butter with the two sugars and the vanilla.
Add the eggs one by one, mixing well, then incorporate the flour, baking soda, baking powder, and salt.
Finish with the chocolate candies, keeping enough for decoration.
Shape the cookies on a baking sheet lined with parchment paper, then place them in the refrigerator for at least 2 hours, preferably overnight.
Then, bake them in the preheated oven at 170°C for 8 to 10 minutes. During baking, cut some of the candies in half.
As soon as they come out of the oven, when the cookies are still soft, press candies into them (whole for the centers of the flowers, halves for the petals). Let cool and enjoy!
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