Dandelion Vegan Shortbread Cookies are buttery with a sweet honey essence from the dandelion flower petals throughout each cookie.
Spending time outdoors, wandering in the woods behind our home is one of my favorite things to do with my daughter Carrington. We wonder at the changes that occur each season and look for fairy homes in the trees ( 3 is a magical age). On one of these walks, we came upon a patch of dandelion flowers. She was over the moon when I told her we could eat them and even more excited when I said we were putting them in a cookie! If you have little ones (or big ones) at home, I hope you give this recipe a try. We had a magical day with great memories. I hope you do too. 💛🌼
“If you see a dandelion as a weed, you’ll spray it. If you see it as a flower, you’ll draw it close, turn it this way and that, and become lost in the colossal burst of slender golden petals that spew sunshine into the darkest of souls. And so, how many things have we sprayed that could have illuminated our souls if we would have let them be more than what we let them be?”
― Craig D. Lounsbrough
Dandelion Is a Herb Not a Weed
Dandelion flowers are indeed edible and are nutritious with vitamins and nutrients needed to boost the immune system.
Most of us would never consider cooking up weeds from our lawn or garden, so the idea of eating dandelion flowers may seem strange. Though considered by many to be a weed, technically, dandelion is an herb that has been revered since earlier times for their health benefits
Almost all the parts of the plant; leaves, flower tops, and roots found use as culinary greens or as a curative remedy for certain medical ailments. In fact, every part of the plant is edible. They are not only safe to eat, but are packed with calcium and vitamin A, iron, are a good source of prebiotics and other health promoting nutrients. After reading this post you will think twice about cooking with this ubiquitous yellow flower and its leaves.
Tips For Making These Dandelion Vegan Shortbread Cookie Recipe
When cooking or baking with dandelion flowers, be sure to wash the petals and you’ll want to remove the green petals as they are bitter.
How to properly remove the petals: Hold the flowers by the tip with the finger of one hand and pinch the green flower base very hard with the other, releasing the yellow florets from the base. Shake the yellow flowers into a bowl.
Sugar pro tip: If you’re concerned that your sugar isn’t vegan or aren’t able to get powdered sugar, make your own from organic sugar. Just blend it in a high-powered blender with some cornstarch! (2 cups sugar + 2 tbsp cornstarch).
If you don’t have flower cookie cutters but like the shape of mine, you can find my cookie cutters on Amazon.
More Cookie Recipes To Try
If you loved this Dandelion Vegan Shortbread Cookie recipe you will want to try my recipe for:
–Double Fudge Cookie with Sea Salt Cookie
–Spring Flower Vegan Sugar Cookies
-Vegan Orange and Ginger Stained-Glass Cookies
–World’s Best Vegan Chocolate Chip Cookies
Show Me Your Dandelion Vegan Shortbread Cookies!
If you make these Dandelion Vegan Shortbread Cookies please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
It would be much appreciated if you had a moment to comment on the recipe below and give this recipe a star rating.
Thanks for the love, my friends!
Susan 💗🌱
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PrintDandelion Vegan Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30–40 cookies 1x
- Category: Desserts
- Method: Baking
- Diet: Vegan
Ingredients
- 2 ½ cup of All-Purpose Flour
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1 cup organic powdered sugar
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1 ¼ cup of vegan butter, softened
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½ tsp pure vanilla extract
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¼ tsp salt
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½ cup of dandelion petals (yellow parts only)
Instructions
- Preheat your oven to 325F. Line two baking sheets (buy here on Amazon) with parchment paper.
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In a large bowl stir the flour, salt and powdered sugar together. Add softened vegan butter, vanilla and dandelion petals. Mix with a handheld mixer, fork or pastry cutter until crumbly and soft. The dough should come together when squeezed in your hands.
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Roll dough on a lightly flour surfaced until about 1/3-1/2 of an inch thick. If you find your dough is sticking, place a sheet of parchment paper on your countertop and sprinkle with a little flour. Form the dough into a ball and place in the middle of the parchment paper. Use another piece of parchment paper for the top, sprinkling a little flour on top of the dough to prevent sticking. Continue to roll the dough to 1/3 – ½ of an inch thick.
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Cut into desired shapes (I used flower cutters buy here on Amazon) and place on prepared baking sheets.
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Continue re-rolling the dough until it is all used. Bake in the oven for 12-15 minutes, until the bottom is just slightly golden. Let cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for up to 6 days
I love that there aren’t eggs! Think I could make these with regular butter?
Hi Mandy, I’m glad you like the recipe! If that is all you have on hand, then you can, of course, use it. Try out some vegan butter! There are many that are just like the one you’re used to. xo
Thank you! Yes, that’s all we have in the house currently. Once things change up a bit, will definitely try with vegan butter. Waiting on a sunny day to get some dandelions! It’s rainy in NY! Thanks again.