The spring blossom filled cookies are simple, delicious shortbread cookies filled with mixed jam and hazelnut cream, very crumbly and fragrant!
These simple cookies feature the vibrant colors of spring, beautiful to look at and delicious to enjoy at breakfast or tea time, ideal to offer to guests or enjoy with family.
Once the cookies are made, you can fill them with jams or creams of different colors for a cheerful and scenic tray, perfect also as a gift!
In addition to spring, we are also approaching Easter, and these delightful shortbreads are excellent alternative sweets.
Find all the cookie recipes here!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 25
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Spring Blossom Filled Cookies
- 2 1/2 cups all-purpose flour
- 2 eggs (medium)
- 3/4 cup butter
- 2/3 cup sugar
- 1 lemon zest (grated)
- 1/2 teaspoon baking powder
- 1 egg white (for brushing)
- as needed raspberry jam
- as needed orange marmalade
- as needed spreadable hazelnut cream
- as needed powdered sugar
Tools
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oven
- 1 Cookie Cutter
Steps for Spring Blossom Filled Cookies
For cookie preparation, you can use regular shortcrust pastry, but if you are lactose intolerant, just replace the butter with a lactose-free one, or prepare olive oil shortcrust pastry.
In the stand mixer bowl or in a bowl with a hand whisk, beat the softened butter with sugar well, add the eggs one at a time and continue beating, then mix in the grated lemon zest and finally the sifted flour and baking powder.
Knead the dough quickly, then turn it out onto a work surface and compact it quickly with cold hands or with a spatula or scraper.
If the shortcrust is too soft, add a pinch of flour, just enough to form a ball.
Wrap the dough in cling film and let it rest for at least 20 minutes in the fridge.
After the required time, roll out the dough with a rolling pin on a well-floured surface to a thickness of about 1/8 inch.
With a round flower cookie cutter ( found here) create the base of the cookie, which you place on a baking tray lined with parchment paper, brush the edges well, then with the other dough make small balls to place around the edge to form petals.
After preparation, fill the cookies by placing a teaspoon of jam, marmalade, or cream, alternating flavors and colors.
Bake the cookies at 356°F fan in the middle of the oven for about 12-15 minutes.
This depends on your oven’s power; remove them when they are just golden.
When the cookies are cool, sprinkle them with some powdered sugar.
The spring blossom cookies are ready to be served or packaged.
Storage, Tips, and Variations
You can also make the cookies a day in advance, leave them plain, and let them cool at room temperature, then fill them when ready, just before packaging.
You can use the filling you like best for this recipe.
Once filled with jam, they can be left at room temperature for up to 2 days. After that, they keep better in the fridge and can stay there for 10-15 days in a tin.
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