RECIPE: Sakura Butter Cookies

RECIPE: Sakura Butter Cookies

Celebrate spring and Sakura season in Japan with these buttery floral Sakura cookies. The perfect treat while viewing the blossoms and enjoying hanami!

Servings: 16 cookies


  • 30g of Salt Pickled Sakura (featured in our April Sakura-inspired Care Package)
  • 80g of unsalted butter (softened)
  • 50g of sugar
  • 1 large egg yolk 
  • 150g of flour 
  • Pinch of salt


  1. Soak the Salt Pickled Sakura in water for at least 30 minutes to remove the saltiness.
  2. In a separate bowl beat the butter with a hand mixer or in a stand mixer until light and creamy.
  3. Add the sugar to the butter and mix.
  4. Add the egg yolk and continue to mix.
  5. Gradually sift in the flour and the pinch of salt. Mix until the dough is smooth.
  6. Remove the sakura from the water. Gently squeeze to remove excess water and pat dry. Mince half into tiny pieces and mix into the dough. Put the other half aside.
  7. Shape dough into a cylindrical log about 1.5 inches in diameter. Wrap in plastic wrap and place in the fridge for 1-2 hours until firm.
  8. Preheat the oven to 350°F and line baking sheets with parchment paper.
  9. Remove and unwrap the dough from the fridge. Slice into ¼ inch pieces and place on the baking sheet about 1 inch apart. 
  10. Gentle press the remaining sakura onto the top of the cookie rounds.
  11. Bake in the oven for about 15 minutes or until the outer edges turn golden brown.
  12. Remove from the oven and let cool for about 5 minutes before transferring to a cooling rack to cool completely. 
  13. Enjoy with a cup of the Sakura Green Tea!

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