Chewy Lemon Snowdrop Cookies
Print recipe
| Serves | 15 - 20 cookies |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Freezable |
| Website | Adapted from Sophistimom |
Ingredients
- 1 3/4 cup unbleached all-purpose flour (+ an additional 2 TBS of flour)
- pinch salt
- 1 stick butter (or 8 TBS)
- Zest of 2 lemons
- 1/2 cup sugar (granulated)
- 1/4 cup agave nectar or honey
- 1 teaspoon baking soda
- 4 tablespoons lemon juice
- 1 cup powdered sugar (for coating)
Directions
| Step 1 | |
| Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour and salt. Set aside. | |
| Step 2 | |
| In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar (or honey). Mix until smooth, about 3 minutes. Scrape down the sides of bowl. | |
| Step 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. Be advised that the baking soda and lemon when combined fizzes a little. 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. | |
| Step 4 | |
| Roll the dough into balls, one inch in diameter. Place on an ungreased cookie sheet and bake for 10-12 minutes, or until just barely starting to brown. Let cool for a few minutes on the cookie sheet, and then toss in powdered sugar to coat. | |