Description
These delightful dandelion cookies transform backyard blooms into a sweet treat with subtle honey-like notes. Perfect for introducing edible wildflowers to your baking, these cookies combine the earthy sweetness of dandelion petals with a classic cookie base for a unique, conversation-worthy dessert that connects you to traditional foraging practices.
Ingredients
Scale
- 1 cup fresh dandelion petals (approximately 100–150 flower heads)
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 2 tablespoons fresh lemon zest
Instructions
- Gather fresh dandelion flowers from pesticide-free areas. Rinse gently under cold water and pat dry. Carefully separate the yellow petals from the green base.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition, followed by vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until combined.
- Gently fold in the dandelion petals, lemon zest, and optional nuts using a spatula.
- Cover the cookie dough and refrigerate for at least 20 minutes to allow flavors to meld.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, rotating pans halfway through, until edges are lightly golden but centers still look slightly soft.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Only use the yellow petals of dandelions, as the green parts can add bitterness
- Harvest dandelions from areas free of pesticides, away from roadsides and pet areas
- For enhanced flavor, briefly crush half the petals between your fingers before adding to release more essence
- These cookies can be frozen for up to 3 months in an airtight container
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Foraging
Keywords: dandelion recipes, foraged cookies, edible flowers, wildflower baking, dandelion dessert, backyard foraging, spring recipes