With spring’s arrival, fields and lawns are dotted with bright yellow dandelions—little bursts of sunshine after a long, gray winter. While some see them as weeds, dandelions are actually a powerhouse of nutrition and versatility. Their roasted roots make a rich, earthy tea, their tender young leaves add a delightful bitterness to fresh salads, and a quick sauté with butter and lemon juice transforms them into a simple springtime side dish. But today, we’re focusing on the real star—the golden petals!
Dandelion petals bring a cheerful color and mild floral sweetness to these buttery shortbread cookies. Paired with bright, zesty lemon, they create an irresistible treat that melts in your mouth. The subtle floral notes complement the rich, buttery texture of the shortbread, making these cookies both visually stunning and delicious.
Harvesting dandelion petals is a fun way to engage with nature. Simply pluck fresh blooms from areas free of pesticides, then gently pull the yellow petals from the green base, avoiding any bitter parts. Not only does this add a foraged touch to your baking, but it also deepens your appreciation for the humble dandelion—a plant long celebrated for its resilience and health benefits.
If you’ve never baked with dandelion petals before, this is the perfect recipe to start with! These cookies are ideal for afternoon tea, spring gatherings, or simply as a way to welcome the changing season with a sweet, lemony treat.
Lemon & Dandelion Petal Shortbread Cookies
Ingredients
- 1 cup organic Butter softened
- 1/2 cup organic Sugar
- 1 tsp Sea Salt
- 2 cups Flour unbleached wheat or Einkorn all purpose
- 1/4 cup dandelion petals yellow petals only
- 2 tsp lemon peel organic
- 1 cup powdered sugar
- 4 tsp lemon juice organic
Instructions
- In a mixer, beat butter and sugar until well mixed.
- Mix together the flour and salt.
- Slowly add the flour mixture to the butter mixture. Mixing on slow speed.
- Add the clean dandelion petals and lemon peel to the mixture.
- Mix until everything is well incorporated.
- Scrape batter onto parchment paper and shape into a disc. Wrap the disc tightly and put in the fridge for 15 minutes to chill.
- Preheat oven to 300℉
- Take dough out of the fridge. Divide dough in half and roll each half into 1/2" thick pieces.
- Using a cookie cutter or knife, cut out your shaped cookies.
- Place cookies on a parchment paper lined cookie sheet.
- Bake cookies for 25-30 minutes or until golden brown on the bottom.
- Remove cookies and let them cool.
- In a small bowl, whisk together the powdered sugar and lemon juice to make a glaze for the cookies.
- Drizzle the glaze with a fork or spread with a butter knife. You may want to sprinkle a few dandelion petals on to before the glaze sets.
Notes
Notes & Variations
This base shortbread recipe is incredibly versatile! Try adding:- Crushed peppermint candies with a drizzle of melted dark chocolate for a festive variation.
- Lavender buds for a floral twist.
- Orange zest instead of lemon for a warmer citrus note.
So next time you spot dandelions popping up, don’t just admire their cheerful faces—gather a handful and bake up a batch of these delightful cookies. They’re the perfect way to celebrate the beauty and bounty of spring!
