Lemon Snowdrop Cookies: Even Better Than They Look
Sneak Preview: These Lemon Snowdrop Cookies are light shortbread-type cookies studded with finely chopped pecans and coated liberally with powdered sugar. They are adorable for cookie trays at Christmas.
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What do you do when a friend refuses well-deserved payment for a service? I thought about these Lemon Snowdrop Cookies.
I concocted a plan when my favorite Christmas tree decorator hinted he would accept some lemon-flavored Christmas cookies as payment. I surprised him with lemon thumbprints last year but wanted something different this year.
Even though we expect Christmas cookies to be extra work, I still love a clever time-saving hack. So keep reading, and I’ll show you my secret for coating these cookies with confectioner’s sugar “en masse.”
Happy Cooks Speak Up
“After consulting with Bonnie, I made these as a Christmas gift for my neighbor. Of course, we kept some for ourselves. They were tasty and easy. Thanks for sharing. “--JEANINE
Recipe Inspiration
One of my favorite cookie cookbooks is Great Cookies(paid link) by Carole Walter. Her recipe (she called them “Snowballs”) seemed like a reasonable place to start. They seemed the same as the “Mexican wedding cookies” I ate as a kid.
The first change was to make them lemon-y. For lemon flavor, add one teaspoon of lemon oil(paid link). I like lemon oil better than lemon extract for a brighter, more natural, and more intense flavor. If you prefer, substitute one teaspoon of grated lemon peel or zest for a milder lemon flavor that even non-lemon lovers will enjoy.
Ingredients and Substitutions
- PECANS: Pecans add so much flavor to these cookies that I can’t imagine leaving them out. I haven’t tried almonds as a substitute, but they might work.
- FLOUR: Unbleached or bleached all-purpose flour is perfect for delicate cookies like these.
- SALT: I always use table or sea salt in my recipes. If using Kosher salt, add slightly more.
- BUTTER: It’s always best to use unsalted butter when baking so you won’t get too much salt. But if that’s what you have, go ahead and use it. I don’t recommend substituting margarine in these cookies, as butter is one of the leading players. You might notice the recipe includes no baking soda, baking powder, or eggs. So, use the best quality ingredients you can find.
- POWDERED SUGAR: You might be surprised to see powdered sugar (aka confectioner’s sugar or icing sugar) as an ingredient in these cookies. They contribute to the delicate and light texture. However, you will also use this sugar to dip the cookies, so make sure you have plenty.
- VANILLA EXTRACT: If possible, use natural vanilla extract instead of imitation vanilla.
- LEMON OIL – Lemon oil packs a punch, so I prefer it. However, one teaspoon of grated lemon peel from fresh lemons will substitute for the oil, although the flavor will be milder.
📌A kitchen secret📌 for Coating Cookies with Sugar
Because these lemon cookies need a double coating of powdered sugar, check out my secret time-saving process below. It’s faster than touching every cookie and quicker than glazes or frostings.
Move the rack off of the waxed paper and press each cookie, top-side up, into the sugar left on the paper, giving the bottom a second coat.
Frequently Asked Questions
Coat the cookies while they are still warm. Double-coat for the best-looking cookies.
Yes. I prefer lemon oil because it tastes fresher and more potent, but you might also like lemon extract. Adding more lemon zest is a good idea if you don’t have lemon oil.
About a week. Store in a covered tin with wax paper or parchment between the layers. Freeze for up to a month after you have double-wrapped them.
If you want cookies, look at these Frosted Lemon Cookies or these Lemon Curd Thumbprint Cookies. These Meyer Lemon Squares for Clumsy Cooks are made with Meyer lemons if you’re lucky enough to have those.
I also have some recipes for bread bakers: Bread Machine Lemon Bread and Greek Yogurt Lemon Poppyseed Scones.
Parting Thoughts: I hope you found my kitchen hack for coating the cookies with sugar helpful.
You can always stick with the old-fashioned way. That would be pressing each cookie, one at a time, into a bowl of powdered sugar, twice on each side. (I’ll admit the latter method has its benefits. All that individual attention usually produces more broken cookies, unsuitable for anybody but the baker to eat. 😜)
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Lemon Snowdrop Cookie Recipe
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Ingredients
- 1¼ cups (125 g) chopped pecans
- 2 cups (240 g) unbleached all-purpose flour
- ¼ teaspoon table or sea salt
- 1 cup (227 g) unsalted butter
- 2 tablespoons powdered sugar
- 1 tablespoon cold water
- 2 teaspoons vanilla extract
- 1 teaspoon lemon oil or 1 teaspoon grated lemon peel for milder lemon flavor
- 2 cups (240 g) powdered sugar
Instructions
- Using a food processor with a metal blade, finely chop 1¼ cups (125 g) chopped pecans along with 1/4 cup of flour. Pulse 3 or 4 times, then process steadily for about 8 seconds. (If you don’t have a food processor, chop them as finely as possible with a sharp knife.)
- Add remaining flour (1¾ cup) and ¼ teaspoon table or sea salt to pecans and pulse a few times until combined.
- Add room-temperature 1 cup (227 g) unsalted butter to a large bowl and beat with a mixer on medium-low until light and creamy.
- Reduce mixer speed to low and add 2 tablespoons powdered sugar, 1 tablespoon cold water, 2 teaspoons vanilla extract, and 1 teaspoon lemon oil.
- Add chopped pecan-flour mixture to butter mixture in 3 portions, mixing just until combined. Don’t overwork.
- Press dough into a ball, wrap well, and chill for at least 30 minutes.
- Make tablespoon-size cookie dough balls and place them onto lined (parchment paper or silicone mat) baking sheets. Leave them as balls, if desired, or slightly flatten each ball with the bottom of a glass dipped in granulated sugar.
- Bake in a preheated,325˚F oven for 20-25 minutes or until the bottoms start to brown.
- Allow to cool for 5 minutes.
- Offload baked cookies upside down onto a cooling rack set over a piece of waxed paper.
Coating the cookies with powdered sugar
- While still warm, sprinkle with 2 cups (240 g) powdered sugar using a sieve.
- Flip them, and sprinkle the top sides with powdered sugar.
- Allow cookies to cool completely.
- Sprinkle the top side for the second time using a sieve of powdered sugar.
- Move rack off of the waxed paper and press each cookie into the remaining sugar on the waxed paper so that now the bottom also has two coats. (The sugar will melt slightly in the beginning, requiring more than one coat.)
- Store in an airtight container between layers of wax paper.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.