Description
Delightfully unique and floral, these Dandelion Cookies combine the delicate flavor of fresh dandelion petals with a classic buttery cookie base. Perfect for springtime treats or garden parties, these cookies are lightly sweetened with honey and sugar, enhanced with a touch of vanilla and optional lemon zest for a refreshing twist.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp lemon zest (optional for a hint of freshness)
Other
- 1 cup dandelion petals (make sure they’re from a pesticide-free area)
Instructions
- Prep the dandelion petals: Carefully pick dandelion petals, ensuring they are free from pesticides. Rinse them thoroughly and pat dry with paper towels.
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream the butter and sugar: In a large bowl, use an electric mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the wet ingredients: Beat in the egg, honey, vanilla extract, and lemon zest (if using) to the creamed butter and sugar until fully incorporated.
- Combine the dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in the dandelion petals: Gently fold the cleaned dandelion petals into the cookie dough to distribute them evenly without crushing.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, ensuring about 2 inches of space between each ball for spreading.
- Flatten the cookies: Use the back of a spoon or your fingers to gently press each dough ball to flatten slightly for even baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the cookies are set.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Ensure dandelion petals are harvested from pesticide-free areas to avoid harmful chemicals.
- Pat the dandelion petals dry thoroughly to prevent excess moisture in the dough.
- The optional lemon zest adds a refreshing brightness but can be omitted if unavailable.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be slightly crunchy on the edges and soft in the center, adjust baking time slightly for preferred texture.
