Description
These delightful cookies feature crisp edges and chewy centers, infused with a subtle, sweet floral note from fresh dandelion petals. A truly unique and unexpectedly addictive treat for any occasion.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup finely chopped fresh dandelion petals (yellow parts only)
- Optional: 1 tbsp lemon zest, 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Carefully pluck yellow dandelion petals, ensuring no green bits remain. Finely chop them.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg until fully incorporated, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Fold in the chopped dandelion petals (and any optional add-ins).
- Chill the dough for at least 30 minutes.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are golden and centers are set.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 12 mins