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Several blond cookies are on a white plate, sprinkled with yellow dandelion petals. There is a yellow and black patterned cloth napkin under the plate.

Spring Dandelion Lemon Cookies

Dandelion, lemon, and honey combine in this easy, natural cookie recipe that's perfect for spring!
Prep Time 10 mins
Cook Time 15 mins


  • 1 stick softened, unsalted butter
  • 2 cups AP flour
  • ½ cup loosely packed dandelion petals
  • ½ cup granulated sugar
  • 1 egg
  • 2 tbsp honey
  • 1 lemon's worth of zest
  • ¼ tsp kosher salt


  • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  • Using a hand mixer, cream the butter and sugar together really well in a large bowl.
  • Add the egg and cream it into the butter and sugar.
  • Add the flour, honey, salt, and zest, then combine that into a smooth mixture. You might find adding the flour in 2 or 3 batches to make this easier.
  • Now add your dandelions, gently stirring to combine.
  • Roll the cookies into balls about 1" thick. Place them on the parchment, leaving some room between, but understand these won't flatten way down.
  • Bake for 10-13 minutes. Keep an eye on them so they don't overbake. We're just looking for lightly browned bottoms and pretty pale tops, so know your oven and pull them when you feel good about it. Check the bottoms as a gauge because the tops will stay pretty pale.
  • Let them chill on the baking sheet for a minute before carefully transferring them to a cooling rack.


  • Make sure these don't overbake. You want the bottoms to be lightly browned, but the tops will stay fairly pale, so don't be surprised by that.