Description
Delightful Dandelion Cookies made with fresh, pesticide-free dandelion petals mixed into a tender, subtly sweet dough. These homemade cookies have a hint of honey and a touch of lemon zest for freshness, baked to golden perfection. Perfect for a unique treat that celebrates spring’s wild blossoms.
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 freshness)
Other
- 1 cup dandelion petals (from a pesticide-free area)
Instructions
- Prep the dandelion petals: Carefully pick dandelion petals ensuring they are free from pesticides. Rinse thoroughly and pat dry with paper towels to remove any moisture.
- Preheat the oven: Set 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 fully combined.
- Cream the butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes, which helps create a tender texture.
- Add the wet ingredients: Beat in the egg, honey, vanilla extract, and lemon zest if using. Mix until the mixture is smooth and homogenous.
- Combine the dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to prevent overworking the dough.
- Fold in the dandelion petals: Gently fold the clean, dried dandelion petals into the dough to distribute them evenly without crushing them.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet spaced about 2 inches apart to allow spreading.
- Flatten the cookies: Gently press down each ball using the back of a spoon or fingers to flatten slightly for even baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until edges turn golden brown, indicating they are cooked through.
- Cool the cookies: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Ensure dandelion petals are harvested from pesticide-free areas to avoid harmful chemicals.
- Patting the petals dry is crucial to prevent excess moisture which could affect cookie texture.
- Optionally add lemon zest for a refreshing citrus note that complements the floral flavor.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a vegan adaptation, substitute the butter with vegan margarine and the egg with a flax egg, though texture may slightly vary.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
