chewy lemon snowdrop cookies

chewy lemon snowdrop cookies

Photo by lisapearce

  • Prep Time


  • Total Time


  • Servings



  • cups unbleached all-purpose flour

  • pinch of salt

  • 8

    tablespoons unsalted butter

  • zest of 2 lemons

  • ½

    cup granulated sugar

  • ¼

    cup agave nectar or honey

  • 1

    teaspoon baking soda

  • 2

    tablespoons lemon juice

  • 1

    about 1 cup powdered sugar, for coating


1. Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour and salt. Set aside. 2. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides. 3. With the mixer off, add in baking soda. Pour lemon juice on top, and turn the mixer to medium, and mix for a couple of turns of the beaters. Add in flour and salt mixture, and mix on low until just combined. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients. 4. Roll the dough into balls, one inch in diameter. Bake for 10-12 minutes, or until just barely starting to brown. Let cool for a few minutes on the cookie sheets , and then toss in powdered sugar to coat.


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