Prepare the Dandelion Petals:
Harvest fresh dandelion flowers from areas free of pesticides. Rinse them gently under cold water and pat dry. Remove the yellow petals by pinching the green base and pulling the petals free, discarding all green parts to avoid bitterness.

Cream Butter and Sugars:
In a medium bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy. Mix in the vanilla extract until well combined.

Incorporate Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this mixture to the creamed butter and sugar, mixing until just combined. Avoid overmixing to maintain a tender texture.

Fold in Dandelion Petals:
Gently fold the prepared dandelion petals into the dough, ensuring even distribution without crushing the petals.

Chill the Dough:
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading during baking.

Preheat the Oven:
While the dough chills, preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper.

Shape the Cookies:
On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut into desired shapes, or slice into rectangles or squares. Place the cookies about 1 inch apart on the prepared baking sheet.

Bake:
Bake in the preheated oven for 12 minutes, or until the edges are lightly golden. Be careful not to overbake to maintain a delicate texture.

Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy.