Spring is here, and I am seriously obsessed with these Gradient Sakura Petal Cookies. If you ever wanted to bake something that looks too pretty to eat, this is the one. They capture that delicate cherry blossom look with a really cool color fade – from dark pink to light blush – right inside the petal. I know, they look super complicated, but don’t worry. It is actually a style of icebox cookie that works more like modeling clay than baking. No piping bags needed! It is the perfect cherry blossom dessert to show off at a party or just enjoy by yourself with some tea.
Time
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Chilling Time: 1 hour (Minimum)
- Total Time: 2 hours 15 minutes
Equipments
You don’t need a pro kitchen for this. Just grab a few standard tools to handle the dough easier.
- Mixing bowls (3-4 small ones is best)
- Electric hand mixer (Helps get the lumps out)
- Silicone spatula
- Rolling pin (If it has thickness guides, use them)
- Plastic wrap / Cling film (You need this for shaping)
- Sharp knife or razor blade
- Baking sheet lined with parchment paper
- Cooling rack
Ingredients
Yield: Approximately 6-10 cookies
Plain Dough (White/Cream):
- 30g cake flour (Low gluten flour)
- 15g unsalted butter, softened
- 8g powdered sugar
- 4g whole egg liquid
Pink Dough (Gradient Petals):
- 30g cake flour (Low gluten flour)
- 15g unsalted butter, softened
- 8g powdered sugar
- 4g whole egg liquid
- 1-2g red yeast powder (Or beet powder)
Coffee Brown Dough (Outline & Fill):
- 50g cake flour (Low gluten flour)
- 25g unsalted butter, softened
- 15g powdered sugar
- 7g whole egg liquid
- 2-3g cocoa powder
Yellow Dough (Center):
- 10g cake flour (Low gluten flour)
- 5g unsalted butter, softened
- 3g powdered sugar
- 2g whole egg liquid
- 1-2g pumpkin powder
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Step by Step in Video bellow
This clever kitchen hack comes from the amazing YouTuber 豆包妈妈小珊 (DouBao Mama Xiaoshan). She explains it so wonderfully, and I hope you support her. I’ve broken down the ingredients and key points for you here in the article, but for the next steps, you’ll need to watch the video – it shows the technique perfectly.
Serving and Storage
Since these are crisp, buttery cookies, they go perfectly with a hot drink. I like putting them on a plain white plate so the pink colors really stand out. Try having them with a Matcha latte or Earl Grey tea. The slight bitterness of the tea cuts through the sweet, buttery cookie really well.
How to storage: Since they are dry cookies, they keep for ages. Just toss them in an airtight container at room temperature, and they stay fresh for about two weeks. (Tip: throw a silica gel packet in there to keep them crunchy). You can also freeze the raw dough log for a month. That way, you can just slice and bake Gradient Sakura Petal Cookies whenever you want a snack!
Why you’ll love this recipe
You will love these Gradient Sakura Petal Cookies, and not just because they look cool. Making them is actually really fun. It feels less like baking and more like a craft project – kind of like playing with edible Play-Doh! It saves you money, too. Buying fancy cookies like this at a bakery costs way too much, but you can make a huge batch at home for cheap. Plus, seeing your friends’ faces when you tell them you made that gradient yourself? Totally worth it.
Have you ever tried making patterned icebox cookies? Let me know in the comments. I want to see how yours came out!
Definition of Sakura (For those who don’t know what it means)
Gradient Sakura Petal Cookies
These Gradient Sakura Petal Cookies are edible art! Perfect for spring, they feature a stunning pink ombre design inside a buttery, crispy shell. This no-bake recipe uses a fun play with dough, making them an amazing cherry blossom-shaped treat to enjoy with tea.
Ingredients
Plain Dough (White/Cream)
- 30g cake flour (Low gluten flour)
- 15g unsalted butter, softened
- 8g powdered sugar
- 4g whole egg liquid
Pink Dough (Gradient Petals)
- 30g cake flour (Low gluten flour)
- 15g unsalted butter, softened
- 8g powdered sugar
- 4g whole egg liquid
- 1-2g red yeast powder (Or beet powder)
Coffee Brown Dough (Outline & Fill)
- 50g cake flour (Low gluten flour)
- 25g unsalted butter, softened
- 15g powdered sugar
- 7g whole egg liquid
- 2-3g cocoa powder
Yellow Dough (Center)
- 10g cake flour (Low gluten flour)
- 5g unsalted butter, softened
- 3g powdered sugar
- 2g whole egg liquid
- 1-2g pumpkin powder
Equipment
- Electric hand mixer
- Mixing bowls
- Silicone spatula
- Rolling pin (with thickness guides)
- Plastic wrap (Cling film)
- Sharp knife or razor blade
- Baking sheet
- Parchment paper
Notes
Keep your dough cold; if it gets too soft to shape, pop it back in the fridge for 10 minutes. Use a really sharp blade to cut the roll so the flower shape stays nice and clean.
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Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 90Total Fat 6gSaturated Fat 4gUnsaturated Fat 2gCholesterol 24mgSodium 50mgCarbohydrates 16gFiber 0gSugar 2gProtein 2g