Welcome to Vanilla Bloom Bakery!
Welcome to Vanilla Bloom Bakery!
Everyone's oven is different so you may have to add a few extra minutes! Rule of thumb is to cook until the toothpick comes out clean and when the edges just start to brown. Always store in an airtight container after opening from vacuum seal. Have additional questions? Let us know!
Your Baking Moment:
Bake at 375 for 9 to 11 minutes or until golden brown.
Fresh as a Petal:
May be stored in refrigerator for up to 1 week
Freeze for up to 2 months.
Your Baking Moment:
Bake at 350 for about 15 minutes or until the edges are set but the middles of the cookies are still very soft.
Fresh as a Petal:
Can be stored in a air tight container for 3 days.
Freeze for up to 1 month. Baked cookies can be frozen in a freezer bag for up to 1 month. Thaw at room temperature for about an hour before eating.
For an Added Bloom:
In the last 2 minutes of baking, press a few extra chunks of chocolate on top of each cookie and sprinkle with more sprinkles.
Your Baking Moment:
Bake at 375 for about 15 minutes or just until the edges start to brown.
Fresh as a Petal:
Can be stored in a air tight container for 3-4 days.
Freeze for up to 3 months.
Your Baking Moment:
Bake at 375 for 10-12 minutes. Make sure to keep an eye on marshmallows close to the top so that they don’t burn.
Fresh as a Petal:
Cookies can be stored at room temperature for up to 4-5 days in an airtight container.
Freeze for up to 2 months
For an Added Bloom:
At the 10 minute baking mark, remove from the oven and press 4-5 additional marshmallows and chocolate on top of each cookie. Bake for another two minutes
Your Baking Moment:
Bake at 350 for 10-12 minutes.
Fresh as a Petal:
The cookies keep well in an airtight container at room temperature for 3 to 4 days. Make sure the glaze is fully set before storing.
Freeze cookies in freezer unglazed for up to 2 months.
For an Added Bloom:
Add a glaze:
1 1/2 c powdered sugar
2 tbsp lemon juice
1/2 tsp lavender extract (optional)
3 drops of purple food coloring
Your Baking Moment:
Bake at 350 for 10-12 minutes. Turning the tray half-way through.
Fresh as a Petal:
The cookies keep well in an airtight container at room temperature for 4 to 5 days or 6 to 7 days in the fridge.
Freeze cookies in freezer for up to 3 months.
For an Added Bloom:
Add a chocolate drizzle of 100 g dark chocolate and sprinkle with chopped pistachios
Your Baking Moment:
Bake at 375 for 10-12 minutes.
Fresh as a Petal:
The cookies keep well in an airtight container at room temperature for 3-4 days.
Freeze cookies in freezer for up to 2 months.
For an Added Bloom:
Sprinkle granulated sugar on the cookies right when they come out of the oven
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