Ingredients
Scale
- 1 cup fresh dandelion flower heads (tightly packed, just the yellow petals, green parts removed)
- 1 cup unsalted butter (226g, softened, room temperature)
- 1/2 cup powdered sugar (60g, sifted)
- 1/4 tsp fine sea salt
- 2 cups all-purpose flour (240g, sifted)
- 1 tsp vanilla extract (optional, for enhancing sweetness)
- 1–2 tbsp granulated sugar (for sprinkling, optional)
Instructions
- Gently gather about one cup of yellow dandelion petals while avoiding any green parts for optimal flavor. They should feel soft and fragrant once picked.
- In a large mixing bowl, beat the softened butter until creamy. Add powdered sugar and salt while continuing to mix until fluffy and light in color.
- Carefully fold in your prepared dandelion petals using a rubber spatula until just combined; avoid over-mixing to keep flower bits visible.
- Gradually add sifted all-purpose flour on low speed until combined into a soft dough that holds together without excessive stickiness.
- Gather your dough into a ball, flatten it slightly into a disk shape, wrap tightly in plastic wrap and refrigerate for at least thirty minutes to prevent spreading during baking.
- After chilling, roll out between two sheets of parchment paper until about one-fourth inch thick. Use cookie cutters to shape them before transferring to lined baking sheets.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 4g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg