Lemon Snowdrop Cookies #Christmas #cookies

Lemon Snowdrop Cookies

A few life rearward at one of our folk gatherings, my Mama brought out a position of these less, pale old cookies. They most looked like unbaked sweeten cookies. I truly didn't cogitate anything of them. And then my economize had one, ran over to me and told me I had to go seize one straightaway. I prefabricated my way over to the containerful, grabbed one, took a burn, and was completely pursy absent.

They had a aglitter, fresh yellowness taste and the most implausibly chewy and fine texture. The inaccurate of these unassuming cookies didn't do them jurist at all, because they were, without a dubiousness, one of the somebody cookies I've e'er had. And then I proceeded to shelter out by the afters fare and eat my metric in these cookies.

I screw, they really don't wait similar some. I cerebrate it's likely a answer execution. If they looked as implausibly tasteful as they are, you'd never get them out of the kitchen. They're in concealment. And hidden under that color is refined cake illusion.


  • 2/3 cup (125 grams) sugar
  • 1 tablespoon (6 grams) finely grated lemon zest
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 3 tablespoons (45 grams) freshly-squeezed lemon juice
  • 2 tablespoons (42 grams) honey
  • 1 teaspoon (5 grams) vanilla extract
  • 1 teaspoon (5 grams) lemon extract
  • 2 cups (242 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • 1/4 teaspoon (1 gram) sea salt
  • 1/2 cup (55 grams) powdered sugar


  1. Combine the lemon zest and sugar in the bowl of a stand mixer. Using your hands, rub the zest into the sugar for a minute or so until the mixture is very fragrant.
  2. Add the butter. Using the paddle attachment, cream together the butter and lemon sugar, stopping and scraping the sides of the bowl as necessary.
  3. Add the lemon juice, honey, vanilla extract, and lemon extract and beat until combined. The mixture may look curdled because of the lemon juice.
  4. Add the flour, baking soda, and sea salt, and beat until the dough comes together and begins to form a ball. Chill the dough in the refrigerator for at least 30 minutes.
  5. Preheat the oven to 350°F.
  6. Form the dough into balls about an inch and a half in diameter and place them two inches apart on a cool, ungreased cookie sheet.
  7. Bake in the preheated oven for 8-10 minutes, or until the bottoms are light golden brown.
  8. Let the cookies cool on the baking sheet for a couple of minutes, then carefully transfer to a rack to cool completely.
  9. Once the cookies have cooled, toss them in powdered sugar and serve.

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