Prep the dandelion petals: Carefully pick dandelion petals, ensuring they are free from pesticides. Rinse them thoroughly and pat dry with paper towels.

Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Cream the butter and sugar: In a large bowl, use an electric mixer to beat together the softened butter and sugar until light and fluffy (about 2-3 minutes).

Add the wet ingredients: Beat in the egg, honey, vanilla extract, and lemon zest (if using). Continue mixing until combined.

Combine the dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the dandelion petals: Gently fold the dandelion petals into the cookie dough.

Shape the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten the cookies: Use the back of a spoon or your fingers to gently flatten each cookie.

Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.