Cream the softened butter, sugar, and vanilla extract until light and fluffy, about 3-4 minutes.

Gradually add the all-purpose flour and mix on low until well combined, about 2-3 minutes.

Fold in the washed dandelion petals gently, ensuring even distribution without overworking the dough.

Shape the dough into a log, wrap in plastic, and seal the ends.

Chill the dough in the refrigerator for at least 3 hours or overnight.

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.

Slice the chilled dough into 1/4-inch thick rounds.

Bake the cookies on the lined sheet for about 30 minutes until the edges are golden.

Cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar before serving.