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bake sale week: chewy lemon snowdrops
With all this moving, I got a little overwhelmed and decided to tack some of the bake sale recipes onto this week. You don’t mind, do you?
On Sunday, my daughter asked me to make a cookie that was lemony, chewy, and had no eggs in it (so she could eat the dough, of course). I told her it was a tall order, and probably couldn’t be done. As I went back in my archives, I found a lemon cookie ice cream sandwich. All I did was adapt the recipe a squeak, and we had our cookie. We thought we’d coat them in powdered sugar to make them extra special.
chewy lemon snowdrop cookies
*******After several comments saying these cookies were coming out flat, the following is my updated version of this recipe. I have changed the cooking temperature, time, and a few other things (in May 2012). If you have made this in the past (prior to May 2012), and were happy with the original recipe, the original version appears at the very end of the post, after the last photograph.*******
1 3/4 cups unbleached all-purpose flour
pinch of salt
8 tablespoons unsalted butter
zest of 2 lemons
1/2 cup granulated sugar
1/4 cup agave nectar or honey
1 teaspoon baking soda
2 tablespoons lemon juice
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.
chewy lemon snowdrops (original version)
1 3/4 cups unbleached all-purpose flour
pinch of salt
8 tablespoons unsalted butter
zest of 2 lemons
2/3 cup granulated sugar
1/4 cup agave nectar or honey
1 teaspoon baking soda
2 tablespoons lemon juice
about 1 cup powdered sugar, for coating
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. 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. In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. 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 10-15 minutes. Let cool for a few minutes on the cookie sheets , and then toss in powdered sugar to coat.
159 Responses to “bake sale week: chewy lemon snowdrops”
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[...] Chewy lemon snowdrop cookies [...]
These came out really nice. After I made the balls I popped them ino the fridge for 20 minutes before baking. Perfect. Took them to a party and they were gone. I got about 20 cookies out of the batch. They have a real subtle lemon flavor.
Mike–so glad they worked out!
YUM! Thank you so much! These came out delicious. I took Mike’s advice and chilled mine 20 mins before popping them in the oven. I also suggest anyone having trouble rolling them to just pop the dough in the fridge for 5 mins and then work with it. its much easier after it chills a little and I did this with my remaining half after struggling with the first batch.
YUM *again* Warning: its hard to stop eating… >__> Thanks again!
Thanks, Leyla! And thanks for telling us how you did it!
I like the original recipe better, they are more chewy and have a more intense lemon flavor. The new recipe is ok, but the lemon is more subtle and the cookies are more cake-like. Thanks!
Thanks, Jesse. That’s good to know. It’s a mysterious recipe, that’s for sure. Sometimes they turn out as flat as pancakes for me.
I have made these several times and LOVE them. Everyone asks for the recipe. Thank you for something a little different than the average cookies! PS, never had a problem with them being too flat.
That’s wonderful, Jessye! Which version of the recipe do you use? The original or the updated version?
[...] it. and then i remembered this recipe from sophistimom that i pinned on pinterest a while back. chewy lemon snowdrops. i cannot tell you how delicious these turned out. just go make them now and see for [...]
DELICIOUS! I used the second recipe you posted & I must say I am in love. These are the most flavorful little things!
Aw, thanks, Jessica!! Glad you like ‘em!
Just made these! I used the first recipe that you posted before. I put them in the fridge to cool after I rolled them, and forgot to cover them with saran wrap. When I pulled them out of the fridge they were really hard and I thought they had dried out and wouldn’t bake properly. But they did! And I am SO happy with them! I’m 20 and this is one of my favourite things I have baked so far. I feel like it will be a go-to recipe for impressing people over the holidays!
Ebronwyn—Yay!!!! Totally psyched they turned out for you! Thank you!!
These sound amazing, can’t wait to try it! Citrussy baking is my fave
Thanks, fathima! Best of luck to you!
These look delicious and I can’t wait to try them. Can they be frozen?
Catherine—Great question. Yes, I think these would freeze really well.
Looks delicious thank you so much for the recipe, can’t wait to try making them this winter!
Thanks, Rena!!
Oh cute ! Our motto is always, when in doubt roll cookies in powdered sugar. Powdered sugar makes everything taste 10x better. Thanks for the recipe
-K&B
ratedkb.wordpress.com
So true, K&B!!
[...] Chewy Lemon Snowdrops [...]
Am I the only one that did not love these? I was so disapointed. My son has egg allergies so we were eager to make these. Not enough lemon flavor for me. I’m thinking it could be that I used honey (as suggested) vs agave nectar? May try again and add more lemon zest and the nectar. I shall try again!
I just made these and they are delicious!!! I added more lemon juice and used coconut oil instead of butter. I am really having to restrain myself from eating the entire plate!!
[...] – The View From Great Island 3. The Perfect Dark Chocolate Sugar Cookie – Sweetapolita 4. Chew Lemon Snowdrops – Bake Sale Week 5. Vanilla Almond Orange Cloud Cookies – Joy the Baker 6. Molten Chocolate Cookies with Sea Salt, [...]
Ooh, great idea, Jen, to use coconut oil. I think I’ll try that!
Do you remember when you added the updated recipe? I made these last year for Christmas and we LOVED them. We are making them again tonight for a cookie exchange tomorrow and now I don’t know if I used the original or updated recipe last year
Oh, Shoot!! That’s a great question, Beth!! So sorry for the confusion. I changed it in the spring, so if you made them last Christmas, you used the original version at the bottom of the post. Thanks!!
Just took these cookies out of the over! The best cookie I have ever eaten!!! Thank you so much! Merry Christmas
Perfect! Just made these. They are awesome! Thank you
These are sooo good! I made one batch and after I tasted them, I knew I needed to make more! So, another batched is baking now. Thx for posting! I used the recipe at the top that you made changes to… Sooooo amazing!
Wow, thank you so much Heather and Kendra!! Merry Christmas!!
[...] we gave away to friends, family and coworkers included old-fashioned chocolate chip cookies, these chewy lemon snowdrop cookies, and mini pound cake loaves. I have to say that my favorite thing to make this holiday season [...]
[...] The original recipe is found on sophistimom. [...]
The lemon flavor gets more intense after they sit overnight. YUM!
Really, Rae?? That’s great to know. Ours never last until the next day, so we had no idea! Thank you!!
Can you make these only using lemon juice or do you have to use the zest?
Napiermommy—thank you for asking! The zest helps to round out the flavor, but if you don’t have a good zester, it can be a little difficult. If you don’t have zest, or lemon oil (a few drops would work if can find it), then you can definitely just leave it out.
Just made these and they are like the lemon girlscout cookies, but so much better!!! Will be making these again. Thank you so much for this recipe/
Thank you so much, Andrea!!
IF I DON’T HAVE HONEY OR AGAVE NECTAR, COULD I USE CORN SYRUP INSTEAD?
Great question, Lu! Yes, I think corn syrup would work.
Question is the honey/nectar. Ant other suggestions besides corn syrup??? I want the lemon flavor and not oh so sweet….. Applesauce???
I just baked these for my hubby who is a lemon lover. He loves them said they are the best lemon cookie he has ever had!! And they were very easy to make! Thanks for the recipe!!
Wow! Thank you so much, Kim S!! I’m so happy he liked them!
Fran–Thank you for your question. It’s a good question, but it sounds like you have an idea already that you want it to taste different than what the recipe calls for, so only you can be the judge. If you use applesauce, I would love to know how it turns out! Please let us know!
i used the updated version, but with corn syrup instead becuz i dident have agave nectar or honey and they turned out delish!! thank you
That’s perfect, Whitney! Thank you for telling us how you did it. It’s so helpful!
Making these for after dinner now – I chopped up some pecans, and have about 1/2 cup of coconut in the pantry, so threw that stuff in there – can’t wait to see how they turn out!