Dandelions are popping up everywhere right now! If you are like us, we are itching to get out to collect them! I will be sharing some of my favorite dandelion recipes with you this month. First up are the cookies! I cant always get my kids to eat my wild green creations or fritters, but I can count on my kids to devour these. The fresh lemon flavor tastes like warm weather! These are best as soft cookies so be sure not to over bake them. And yes, the zest is worth adding. Do not sub for juice if you want the true experience of fresh flavor. Enjoy!
**Quick Tip: When harvesting your petals gently roll the flower back and forth between your thumb and finger, this will loosen the petals from the stamen and make them easier to harvest. I do this as I am picking them**
This recipe will make 20 cookies!
- 1 cup fresh dandelion petals
- 1 cup Butter, cold, cut into cubes
- 2 cups Sugar
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1½ Tablespoon Fresh Lemon Juice
- Zest from 2 lemons (organic if possible)
- 3 cups Flour
- 1¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine
- Stir in flour, baking powder, baking soda, and salt and mix just until combined
- Gently fold in fresh petals – careful not to over work the dough
- Use a cookie scooper to measure out 2 inch cookie balls and roll in sugar (optional)
- Drop dough onto baking sheet and bake for 9-11 minutes
- Sprinkle with extra petals if desired and cool
- Feel free to freeze extra dough for up to 2 months! (I froze half of my batter for a rainy day)