Lemon Snowdrop Cookies offer a unique blend of tangy lemon zest and sweet, buttery goodness with a melt in your mouth texture. Their snow like dusting of powdered sugar not only makes them pretty and festive but also adds an extra layer of sweetness that complements the zesty lemon flavor.
While these cookies would be good to serve all year long, they would be fun to bring to a cookie swap during the holiday season. Lemon Snowdrop Cookies would also make a perfect addition to a Holiday Cookie Tray.
If you would like to try another cookie recipe for holiday cookies check out Jam Sandwich Cookies.
Holiday Spritz Cookies, Ginger Crinkle Cookies, Orange Ricotta Cookies, Cookie Cutter Cookies, Gingerbread Cookies and Raspberry Thumbprint Cookies are other different types of cookie recipes to try. If you like Italian recipes for cookies check out Mostaccoili.
SOME THINGS TO KNOW: FAQ’S
INGREDIENT TIPS:
- Use good quality unsalted butter for the best flavor and texture in the lemon snowdrop cookies recipe. Make sure the butter is softened to room temperature for easy creaming with the sugar.
- Powdered sugar is also known as icing sugar or confectioner’s sugar. For the snow effect, make sure that the powdered sugar for coating is sifted to avoid lumps. Read What is Powdered Sugar and How to Make It.
- Use fresh lemons for zesting, as this will give a vibrant and natural lemon flavor. Make sure to zest only the yellow part of the skin, avoiding the white pith, which can be bitter.
SPECIAL EQUIPMENT NEEDED:
- Mixing Bowl and small shallow bowl: You will need two bowls. You need one large bowl for mixing the cookie dough and another small shallow bowl to dip the cookies into the powdered sugar.
- Electric Mixer: A hand mixer or stand mixer with a paddle attachment is ideal for creaming together the butter and sugar until light and fluffy. If you do not have an electric mixer, a wooden spoon or wire whisk and some elbow grease will also do the job, but it might take a bit longer.
- Microplane or Zester: For zesting the lemon, a microplane or fine zester works best to get only the flavorful outer yellow skin without the bitter white pith.
- Baking Sheets: A flat baking sheet is necessary for baking the cookies.
- Parchment Paper or Silicone Baking Mat: To prevent sticking and ensure even baking, line your baking sheet with parchment paper or a silicone baking mat.
- Cooling Rack: A wire cooling rack is useful for cooling the cookies after baking.
- Sifter or Fine Mesh Strainer: For dusting the cookies with powdered sugar, a sifter or a fine mesh strainer ensures an even and clump-free coating.
- Measuring Cups and Spoons: Accurate measuring of ingredients is crucial for the success of baking recipes, so a set of measuring cups and spoons is essential.
- Rubber Spatula or Wooden Spoon: For mixing the dough and scraping the sides of the bowl.
SUBSTITUTIONS:
- You can use margarine as a 1:1 substitute for butter if you are looking for a non dairy alternative.This might slightly alter the flavor and texture.
- If you are out of powdered sugar, you can make your own by blending granulated sugar with a bit of cornstarch in a blender until powdery.
- If you do not have fresh lemons, lemon extract can be used to impart lemon flavor. Use 1 teaspoon lemon extract.
- You can use unbleached flour in place of the all purpose flour.
HOW TO STORE LEMON SNOWDROP COOKIES:
- Lemon Snow Drop Cookies should stay fresh for about 1 week when stored properly at room temperature. Make sure that the cookies are completely cooled to room temperature before storing them. Use an airtight container to store the cookies. This keeps them from drying out and maintains their texture. You could also store the cookies on a plate tightly covered in plastic wrap.
HOW TO FREEZE LEMON SNOWDROP COOKIES:
- You can freeze the cookie dough balls before baking or freeze the baked and cooled cookies.
- If freezing the cookie dough balls, place them on a baking sheet and freeze them for about an hour. Transfer the frozen dough balls or cookies into an airtight freezer bag or container. Remove as much air as possible from freezer bags to prevent freezer burn. The cookie dough balls can be frozen for up to 3 months.
- To thaw the cookie dough balls, place them on a baking sheet and let them thaw in the refrigerator overnight before baking as per the recipe instructions.
- To freeze the baked cookies, make sure the cookies are completely cooled to room temperature before storing. Transfer the cookies into an airtight freezer bag or container.
- Let the baked cookies thaw at room temperature on a wire rack for a few hours. If they have lost some of their powdered sugar coating in the freezer, you can gently re-roll them in powdered sugar before serving.
In a large mixing bowl, cream butter and granulated sugar on medium speed until light and fluffy. Stir in the vanilla extract and lemon zest.
Gradually mix the flour, baking soda and salt into the butter mixture until well combined.
Shape the cookie dough into small balls about 1-inch in diameter, and place them onto un-greased cookie sheets. For easier clean up line the baking sheet with parchment paper.
Bake for 10-12 minutes until the edges of the cookies are lightly brown. Allow the cookies to cool slightly.Place the powdered sugar into a shallow small bowl. While the cookies are still warm, roll them in the powdered sugar.
Lemon Snowdrop Cookies
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Ingredients
- 1 cup butter, (unsalted) softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Zest of one lemon ( 2 tablespoons)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup powdered sugar for dusting the cookies
Instructions
Pre heat oven to 350°F (175°C)
Line a baking sheet with parchment paper.
In a large mixing bowl, cream butter and granulated sugar on medium speed until light and fluffy. Stir in the vanilla extract and lemon zest.
Gradually mix the flour, baking soda and salt into the butter mixture until well combined.
Shape the cookie dough into small balls. Roll dough into a ball about 1-inch in diameter, and place them onto ungreased cookie sheets. For easier clean up line the baking sheet with parchment paper.
Bake the cookies for 10-12 minutes, or until they are just beginning to brown at the edges. Rotate the baking sheet half way through the baking process so the cookies will brown evenly.
Allow the cookies to cool slightly.
Place the powdered sugar into a shallow small bowl.
While the cookies are still warm, roll them in the powdered sugar for that beautiful snow-dusted appearance. You could also simply place the cookies onto a wire rack and sift the powdered sugar over the tops of the cookies.
