May 8, 2019

Honey dandelion shortbread cookies

Finished cookies on a plate with dandelion flower heads.

Shortbread cookies for a spring or summer day! Dandelions are a fun and unique addition to cookies and are a perfect introduction for foraging. 
 
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Dandelions are an easy wild edible to add into your baking and cooking. Dandelions are pretty ubiquitous and easy to identify, plus the entire plant is edible, so you don't have to worry about removing certain parts. They are a great introduction to foraging, and a perfect foraging activity for kids. 

These cookies are made with the common yellow dandelion found in our northeastern U.S. backyard. You can read more about dandelions as food here.

Always make sure you are getting your dandelions from safe places. I avoid places that have been sprayed or treated with pesticides. I also avoid getting them from too close to the road as we have so much road salt put down here in the winter and people salt the sidewalks as well. 

Honey dandelion shortbread cookie log being sliced for baking.

We get our dandelions from our backyard, not too close to anyone else's lawn. Since we don't spray our grass to remove "weeds", we have plenty of dandelions available to us every year! 

These cookies are a fun treat for spring and summer, plus you can get kids involved with helping to pick the flowers and then to pick off all the petals. 

We gather the flower heads, wash them under cold water, and then place them on a kitchen towel to dry for a while. You can also use a salad spinner to help dry them more quickly and thoroughly.

Then, you want to pull off all the yellow petals from the green portion of the flower head (it's fine if a few get into the petals). 

Picking the petals off the flower heads and putting them into bowls.

My kids thought this was a fun project and the cookies are also quite delicious! They ask to do it every year now and watch for them to pop up in our yard.

I also add just a tiny a bit of wildflower honey to this shortbread to help highlight the floral flavor from the dandelions. You can leave it out if you prefer.

The cookies are quite mild in flavor, but so pretty with tiny specks of yellow throughout (and a little green as well). The petals of dandelions do not have a strong flavor; it's a very mild floral and almost honey-like flavor. 

Shortbread cookies are simple to make and only require a few ingredients that you likely have on hand most of the time. Flour, butter, sugar, vanilla extract, and salt are basic ingredients for a shortbread cookie.

Shortbread cookies are an easy way to add herbs and other plants into your baking. These delicate butter and sugar cookies create a blank canvass for all sorts of flavors. I like to use them to highlight all kinds of ingredients like these dandelion petals.

Want another fun dandelion recipe? Check out these lemon dandelion muffins!

Finished cookies on a large platter with flowers.
Yield: 18 cookies
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Honey Dandelion Shortbread Cookies

Honey Dandelion Shortbread Cookies

Shortbread cookies for a spring or summer day! Dandelions are a fun and unique addition to cookies and are a perfect introduction for foraging.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • scant 2/3 cup sugar
  • 1 heaped tablespoon honey
  • 1/2 cup loosely packed dandelion petals
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1-1/4 cups all-purpose flour
  • coarse sugar, for topping, optional

Instructions:

  1. Wash dandelion flower heads under cold water and set on a kitchen towel to dry. Then pick the yellow petals off the green flower heads until you have a half cup of petals.
  2. In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer), cream together the butter, sugar, and honey until light and fluffy. Mix in the dandelions.
  3. On low speed, add the salt and vanilla and then slowly add the flour until it is just incorporated into the dough. Scrape down the sides of the bowl as needed.
  4. Turn the dough onto a couple large sheets of plastic wrap and roll it into a log that is about 2-2.5 inches in diameter. Wrap the dough and place in the refrigerator for at least an hour, or overnight.
  5. When ready to bake, line two baking sheets with parchment or silicone baking mats. Preheat the oven to 350 degrees. Slice the log into about 1/4-inch slices and place on the baking sheets, about 1 inch apart. Sprinkle each with a little coarse sugar, if desired.
  6. Bake for 9-11 minutes, until the edges and bottoms are turning golden. Let cool for a couple of minutes on the baking sheets and then place the cookies on a cooling rack to fully cool.
  7. Store cookies in an airtight container. They are more flavorful a day or two after baking.
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Give these honey dandelion shortbread cookies a try this spring or summer with all those lawn dandelions! Let me know what you think in the comments below.

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Closeup of dandelion shortbread cookies.

This post was originally published in 2019 and has been updated most recently in 2023 to improve reader experience. 

Check out these other shortbread cookie recipes:

Cinnamon Basil Shortbread Cookies

Rosemary Shortbread Christmas Tree Cookies

Chocolate-dipped Orange Shortbread Cookies

40 comments:

  1. I really love the add of dandelion petals here. They look literally melt-in-mouth and fantastic, Amy.

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  2. I've cooked with dandelion greens before, but never the petals. Gotta try this! Good excuse to let part of my lawn run wild. :-)

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  3. I've never made anything with dandelions before and it's not from lack of availability 🤣😂 I am definitely tempted to try these!

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    1. This comment has been removed by a blog administrator.

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    2. I make dandelion infused oil then make dandelion coconut beeswax lavender salve for past 15 years....everyone loves it! I have also made dandelion flower shortbread cookies...YUM! And add flowers pulled apart to scrambled eggs and with soups...and tender greens. Remember to sing to the dandelion after asking permission to pick them. Once you ask permission they send their communication through their roots to all dandelion plants around Mother Earth and they will then always recognize you. Only dug the roots and dry in the fall when the energy of the the plant 'drops' into the roots...and NEVER take all of the flowers or the roots...they only continue and multiply when some are left...

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  4. I have never cooked or baked with any parts of dandelion...so cool...and I love how these cookies sound...and almost can taste them melting in my mouth.
    I hope you are having a great week Amy!

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  5. Amy what delicious and nice cookies ! have a nice weekend!

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  6. Never used dandelions in cooking or baking and I am loving the sound of it.

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  7. Now, these Honey Dandelion Cookies look like a perfect pretty springtime treat!
    And I love that you got your cute twins involved in this cookie baking project! They must had had a great time!
    Happy Mother's Day, my friend!

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  8. I love shortbread and would never have thought of adding dandelion petals to some. I know fresh dandelion leaves are yummy steamed and Dandelion wine can be rather intoxicating, and delicious as well. Thanks so much for linking this at First Monday Favorites.

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  9. These came out great because it was a fun project for a 3 yr old and taste like sugar cookies. Not a trace of dandelion taste or aroma thou

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  10. OMG! I've been cooking with Dandelions lately...salads, adding in different dishes as toppings and I even dried some for tea. But...this? I've got to make these cookies! There's some fresh ones outside now! Weekend treats!!! Thank you!

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  11. Do you cut up the dandelions first? Or do you just put them in whole? Seems like the cookies would be stringy.

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    Replies
    1. Says to use the petals so I would cut them off.

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    2. You use the yellow petals only for the cookies. They are soft and small. I've updated the instructions to be more clear.

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  12. Replies
    1. Do you happen to have a good recipe for a nice wine? I used to have one, but unfortunately ig got lost during one of my many changes of homes

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  13. What are the health benefits of Dandelion

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  14. I’ve eaten n still have dandelion jam n I must admit it’s delicious.. this recipe, I think I shall try. Have any of you tried dandelion soup? That too is scrumptious..

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    Replies
    1. I have not had dandelion soup, but I'd definitely try it!

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  15. After my dough set in the fridge it become really hard (i havnt tried to cut it yet) is it supposed to be this hard or do i have to let it sit out for a little when the stove is heating up?

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    Replies
    1. Yes you can let it sit out for a bit to soften slightly, especially if it's been in for more than an hour.

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  16. I make fried dandelion flowers and we love dandelion salad, time to try these cookies

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  17. Can't wait to try these. Savorymoments, you should put your weblink for the recipe on the printout form. You should have credit for the recipe on the printed page. :)

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  18. https://bardsrest.wordpress.com/2015/05/28/may-at-which-time-we-maketh-the-dandylyon-wine/

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  19. These look so yummy! I can't wait to bake them!

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  20. Trying these tomorrow. Hope they are as good as they look since I usually pick my dandelions for wine!

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  21. Baking my first batch right now - so looking forward to trying these. Thank you for the recipie

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  22. Just came back from harvesting, can't wait to try. Never eaten dandelions but mom say my grandfather used to make things with the dandelion. My area offers false dandelions

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  23. Use just the yellow petals NOT the pod they grow from, in cookies, salads, jelly etc. I trim with my little embroidery scissors. It's time consuming but does a great job as it takes a lot of petals to fill a 1/4, 1/2 or 1 cup. Dandelions were/are a food source in Europe and were brought to the New World with the immigrants. Just make sure you DON'T use any part of the plant if it's been sprayed with ANY type of chemical. Washing doesn't remove the poison. Have fun. There are many terrific recipes out there using all parts of dandelions. ;)

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  24. We've got ours chilling in the fridge now. Splitting the flower head open, then scraping the petals out from the base towards the top seemed the fastest and easiest way to get them loose.

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  25. I picked the dandelions yesterday and used my salad spinner to wash them. I couldn't make the cookies yesterday so the flowers sat in the fridge until today. I used a knife to cut off the base and then unrolled the petals into the cup.
    I added some cardamom and cinnamon; these cookies are so enjoyable! Thanks for sharing the recipe!

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    Replies
    1. I'm so glad you enjoyed them! The spices sound like a nice addition.

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  26. I know a handful of little girls who would be thrilled to help make these cookies! What fun!

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  27. Great post, thanks for sharing,
    I picked the dandelions yesterday and used my salad spinner to wash them. I couldn't make the cookies yesterday so the flowers sat in the fridge until today. I used a knife to cut off the base and then unrolled the petals into the cup.
    I added some cardamom and cinnamon; these cookies are so enjoyable! Thanks for sharing the recipe!

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  28. I made these this weekend, baked them yesterday. There's none left! I think I'll double-batch them next time. Really tasty. Thank you!

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  29. I have made these twice. Incredibly delicious. Just waiting for a new crop of dandelions to grow. I also made a batch with the same base but used pineapple weed buds instead of dandelions. Also very tasty! Thank you!

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    Replies
    1. That's a great idea! I'm so glad you've enjoyed these cookies. Thank you!

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