These delicate, buttery cookies infused with the subtle floral taste of sakura petals are perfect for a tea-time treat or as a unique gift.

Prepare the Dough

In a mixing bowl, cream the softened butter with granulated sugar and powdered sugar until light and fluffy.

Add the egg yolk and sakura syrup, mixing until fully combined.

Incorporate the Flour

Gradually add the flour, mixing until the dough comes together. If the dough feels too dry, add 1-2 teaspoons of milk.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preheat the Oven

Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.

Shape the Cookies

Roll out the dough on a lightly floured surface to about 0.5 cm (1/4 inch) thickness.

Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.

Gently press a rinsed and dried sakura blossom onto the center of each cookie.

Bake

Bake the cookies for 12-15 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy

These cookies can be stored in an airtight container for up to a week. Serve them with green tea for an authentic Japanese experience.