Chewy Lemon Drop Cookies
This recipe was updated in December 2017 to reflect reader feedback. The original recipe can be found as a PDF here.
Chewy Lemon Snowdrop Cookies are perfectly little pillows of chewy lemonness. They look unassuming, but might be the best cookie ever made!Servings: 20 cookies
Calories: 131kcal
Ingredients
- ⅔ cup granulated sugar
- 1 tablespoon finely grated lemon zest
- ½ cup unsalted butter at room temperature
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups all-purpose flour (see note for gluten-free)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup powdered sugar
Instructions
- Combine 1 tablespoon finely grated lemon zest and ⅔ cup granulated sugar in the bowl of a stand mixer. Using your hands, rub the zest into the sugar for a minute or so until the mixture is very fragrant.
- Add the ½ cup unsalted butter. Using the paddle attachment, cream together the butter and lemon sugar, stopping to scrape the sides of the bowl as necessary.
- Add the 3 tablespoons fresh lemon juice, 2 tablespoons honey, 1 teaspoon vanilla extract, and 1 teaspoon lemon extract and beat until combined. The mixture may look curdled because of the lemon juice.
- Add the 2 cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon sea salt, and beat until the dough comes together and begins to form a ball. Chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F.
- Form the dough into balls about an inch and a half in diameter and place them two inches apart on a cool, ungreased cookie sheet.
- Bake in the preheated oven for 8-10 minutes, or until the bottoms are light golden brown.
- Let the cookies cool on the baking sheet for a couple of minutes, then carefully transfer to a wire rack to cool completely.
- Once the cookies have cooled, toss them in ½ cup powdered sugar and serve. Store extras in an airtight container.
Video
Notes
To make these cookies gluten free, use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour instead of all-purpose flour. If the dough has difficulty coming together, add up to two tablespoons (18 grams) of additional 1-to-1 flour and mix again.
If you are using just one cookie sheet, be sure to let it cool completely before using it to bake another set of cookies. If the cookie sheet is warm when you add the dough balls, the cookies will spread too much.
A ¾-ounce small cookie scoop is very handy for portioning out the dough, but a tablespoon measure also works.
The original version of this recipe can be found as a PDF here.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 85mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
