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Lemon Snow Drops

Yield: Yields about 3 dozen cookies.


For the dough:

  • 8 oz. (16 Tbs.) unsalted butter, at room temperature
  • 2-1/2 oz. (2/3 cup) confectioners’ sugar
  • 2-1/2 tsp. grated lemon zest
  • 2 tsp. lemon juice
  • Pinch salt
  • 11-3/4 oz. (2-2/3 cups) all-purpose flour

For the rolling:

  • 1 cup confectioners’ sugar

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 100
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 15
      Sodium (mg): 10
      Carbohydrates (g): 12
      Fiber (g): 0
      Protein (g): 1


  • Heat the oven to 325°F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice, and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets. Bake until the cookies are light golden and give slightly when pressed, 18 to 20 minutes. Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners’ sugar. Transfer to a rack to cool completely.

Make Ahead Tips

These cookies stay fresh for up to a week; reroll them in confectioners’ sugar before serving.


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