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Day 8: Chewy Lemon Snowdrops

Described as pure cookie magic.

A few author notes. Do Not Overbake. They must be barely golden and maybe look a little underbaked. They will harden up…the softness is key. Also do not use hot/warm cookie sheets, it affects the baking process.

1 stick butter, softened
Zest and juice of one lemon
½ cup granulated sugar
¼ cup honey
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup powdered sugar
Preheat oven to 350°.
In the bowl of a stand mixer fixed with a paddle attachment, cream together the butter, lemon zest and juice, sugar, honey, and vanilla extract until well-mixed—scraping sides as necessary. The mixture may look curdled from the lemon juice.
Add in the flour, baking soda, and salt, and mix until well-combined. Chill dough for at least 30 minutes.
Form the dough into one-inch balls and place on a cool, ungreased baking sheet, two inches apart. Bake in preheated oven for 5-7 minutes, or until the bottoms just begin to slightly brown. Let cool on cookie sheet for a minute or two, then carefully transfer to a cooling rack to cool completely. Once cool, toss in powdered sugar.