Dandelion Shortbread Cookies

The Spring weather brings and abundance of dandelions all across the yard. Instead of mowing them down, enjoy them as they are super beneficial! There are SO many benefits to incorporating dandelions into your diet and skincare… some include:

…They Contain Potent Antioxidants

…May Help Fight Inflammation

…May Aid Blood Sugar Control

…May Reduce Cholesterol

…May Lower Blood Pressure

…May Promote a Healthy Liver

…May Aid Weight Loss

…Among quite a few others

Be sure you’re collecting them only from an area that has been pesticide free for several years, you don’t want contaminated dandelions in your recipes! These cookies are light and crumbly and melt in your mouth. They aren’t overly sweet and have a slight hint of honey to them as most dandelion recipes do. They pair perfectly with a nice cup of hot tea.


• 1 cup butter, softened

• 1/2 cup sugar

• 1/2 to 1 cup dandelion petals (yellow parts only)

• 2 1/2 cups flour

• 1 pinch salt


• Preheat oven to 325 degrees.

• Incorporate butter and sugar together in a stand mixer or with a handheld mixer until light and fluffy, about 3 minutes.

• Wash dandelions, then add petals and incorporate.

• Gradually add flour, mixing to incorporate fully. Dough will be crumbly at first, but it will start to come together.

• Once all the flour is added, mix together on low another minute or so. Then pour out onto anfloured surface and knead gently with your hands until the dough comes together.

• Roll dough out with a floured rolling pin and cut out with your favorite cookie cutters.

• Bake cookies at 325⁰ for approximately 15-20 minutes, until they begin to brown on the bottoms and are fully cooked on the top.

• Remove to a cooling rack and allow them to cool completely. Enjoy!

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