Care Instructions

Your Baking Moment:

Bake at 375 for 12-14 minutes or until the edges start to turn golden and the centers are puffed up.

Fresh as a Petal: 

Keep baked cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months. 

For an Added Bloom:

Drizzle Glaze after baking:

 1 cup powdered sugar,

½ teaspoon vanilla extract

2-3 Tablespoons heavy cream 

Your Baking Moment:

Bake at 350 for 12-14 minutes.

Fresh as a Petal: 

Store these cookies in an airtight container for 3 days on the counter.  

Freeze for up to 1 month

For an Added Bloom:

Sprinkle some icing sugar on top

Your Baking Moment:

Bake at 350 for 12-14 minutes.

Fresh as a Petal: 

Store these cookies in an airtight container for up to 14 days on the counter.  

For an Added Bloom:

Drizzle some chocolate chips on top!

Your Baking Moment:

Bake at 325 for 12-14 minutes.

Fresh as a Petal: 

 Dough may be kept in the refrigerator for up to 48 hours or in the freezer for up to 3 months. 

For an Added Bloom:

Drizzle some icing: 

• 1 cup (120 g) confectioners' sugar, sifted
• ▢2 Tablespoons Bailey's Irish cream

Your Baking Moment:

Bake at 350 for 12-14 minutes.

Fresh as a Petal: 

Dough may be kept in the refrigerator for up to 48 hours or in the freezer for up to 2 months. 

For an Added Bloom:

 Press a few extra mini eggs on top of each cookie and sprinkle any remaining pastel mini egg "dust" on top of the cookies 

Your Baking Moment:

Bake at 350 for 12-14 minutes.

Fresh as a Petal: 

Dough may be kept in the refrigerator for up to 48 hours or in the freezer for up to 3 months. 

For an Added Bloom:

 2 Tablespoons granulated sugar

blue cornflower petals

Your Baking Moment:

Bake at 350 for 9-11 minutes.

Fresh as a Petal: 

Dough may be kept in the refrigerator for up to 48 hours or in the freezer for up to 3 months.