Description
Delightful homemade dandelion cookies that combine the natural floral flavor of fresh dandelion petals with a classic buttery cookie base. Perfectly soft and slightly sweet with a hint of honey and lemon zest for freshness, these cookies offer a unique twist on traditional treats using pesticide-free dandelion petals.
Ingredients
Scale
Floral Ingredient
- 1 cup dandelion petals (make sure they’re from a pesticide-free area)
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)
Instructions
- Prep the dandelion petals: Carefully pick dandelion petals, ensuring they are free from pesticides. Rinse them thoroughly and pat dry with paper towels to remove all moisture before using.
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined to ensure a consistent rise and texture in your cookies.
- Cream the butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 2 to 3 minutes, which creates air pockets for a tender cookie.
- Add the wet ingredients: Beat in the egg, honey, vanilla extract, and lemon zest (if using) into the creamed butter and sugar mixture, mixing until all ingredients are thoroughly incorporated.
- Combine the dry ingredients: Gradually add the whisked dry ingredients to the wet mixture, folding gently and mixing just until combined to avoid overworking the dough and keep cookies tender.
- Fold in the dandelion petals: Gently fold the prepared dandelion petals into the cookie dough, distributing them evenly without crushing the petals.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball on the prepared baking sheet, spacing about 2 inches apart to allow for spreading during baking.
- Flatten the cookies: Using the back of a spoon or your fingers, gently press down each cookie ball to flatten them slightly for even cooking and characteristic cookie shape.
- Bake the cookies: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes or until the edges turn a light golden brown, indicating they are cooked through but still soft inside.
- Cool the cookies: Allow the cookies to cool on the baking sheet for several minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use only dandelion petals from pesticide-free areas to ensure safety and best flavor.
- Gently folding the petals preserves their texture and visual appeal in the cookies.
- Optional lemon zest adds a fresh, citrusy note that complements the floral flavor.
- Cookies are best stored in an airtight container at room temperature and consumed within 3-4 days for freshness.
- You can substitute honey with maple syrup or agave nectar for a different sweetness profile.
