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–+ servings
Dandelion Shortbread Cookies

Dandelion Shortbread Cookies: Sweet Floral Bliss Awaits

Discover the unique, sweet floral flavor of Dandelion Shortbread Cookies using natural ingredients for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup dandelion petals only the yellow parts
  • 1/2 cup melted butter
  • 1/2 cup granulated sugar
  • 1/4 cup honey or maple syrup for vegan option
  • 1 small egg or flax egg/applesauce for plant-based alternative
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract or almond extract
  • 2 cups all-purpose flour

Equipment

  • Mixing bowl
  • Hand mixer
  • Spatula
  • Baking sheet
  • Parchment paper
  • sharp knife
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Harvest 1 cup of bright yellow dandelion petals, wash them, and air dry.
  2. In a mixing bowl, combine melted butter, sugar, honey, and egg. Beat until light and fluffy.
  3. Fold in salt and vanilla extract (or almond extract), then mix in dandelion petals.
  4. Slowly add all-purpose flour, mixing gently until just combined.
  5. Shape the dough into a log, wrap in plastic wrap, and chill for at least 2 hours.
  6. Preheat oven to 350°F. Slice the chilled dough into 1/8 to 1/4 inch thick cookies.
  7. Place cookies on a baking sheet lined with parchment, bake for 12-15 minutes until golden.
  8. Cool on the baking sheet, then transfer to a wire rack. Store in an airtight container.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 7gVitamin A: 5IUVitamin C: 1mgCalcium: 1mgIron: 2mg

Notes

Use only yellow dandelion petals for the best flavor; chill the dough to maintain shape during baking.

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