This post features my old fashioned lemon snowdrops cookie recipe and contains affiliate links. I may earn a small commission off these links at no extra cost to you.
Lemon tastes great in everything, especially desserts!
These lemon snowdrop cookies are no exception, and pack all sorts of sweet lemon flavor in a small, powder sugar coated bite! This 1950’s era recipe is perfect for the holiday season, but also ideal for any gathering that calls for dessert. That sure gives you a lot of options, doesn’t it?
Traditionally, this type of cookie would have been served with afternoon tea or coffee since it is not exceptionally heavy. And while we typically associate lemon desserts with summertime, there is no reason you can’t add this dessert to your Christmas cookie trays.
Take a look below at this simple lemon snowdrops cookie recipe, one of the sweetest, lightest cookie recipes I have tried yet. It is a perfect, non chocolate dessert option if you want to try something new!
1950’s Lemon Snowdrop Cookies Recipe
You will find that the ingredients we used for these lemon snowdrop cookies are pretty simple. Don’t let lemon extract scare you! It seems strong straight out of the bottle but it actually adds the perfect mild flavor.
– 1 cup butter, softened
– 2 cups all purpose flour
– 1/2 cup powdered sugar
– 1/2 teaspoon salt
– 1 teaspoon lemon extract (something like this)
1. Preheat oven to 400 degrees
2. Mix the butter and powdered sugar until a cream forms.
3. Add in the flour, salt, and lemon extract. Mix well. For this step, you can certainly mix by hand until well blended. I prefer to use my stand mixer, set to medium speed for about 45 seconds.
4. Take small spoonful of dough and roll it into a ball in palms. Repeat, placing the dough balls on an ungreased cookie sheet. Space about 1 inch apart.
5. Take a spoon and gently press the top of each dough ball to create an indent.
6. Bake 10-12 minutes until VERY lightly browned. They will not look cooked, but to the touch you will feel the firmness and the hardened dough.
7. Allow to cool. Once cool, roll each lemon snowdrop in some extra powdered sugar until well coated.
Yields 2 dozen cookies
Once your lemon snowdrop cookies are coated in powdered sugar, they are ready to enjoy. Just look at how gorgeous these cookies look when displayed. They are like snowballs!
Helpful cookie tips:
– Store lemon snowdrop cookies in an air tight container for up to 5 days.
– For easy coating, place powdered sugar in a ziploc bag and add the cookies. Close bag and shake to coat.
– For extra flare, you can sprinkle with yellow sugar prior to serving.
This lemon snowdrop cookies recipe is so delicious. I hope you will give it a try either during the holiday season or just for a weekday dessert!
Before you go, be sure to check out the other old fashioned cookie recipes I have been working on. You are sure to find something you like.