A mom from Callan's preschool made lemon cookies for a school function. They were such a big hit that she shared the recipe with the whole community. I had not tried them but when I followed the link (to the recipe from the blog Sophistimom) and saw the picture of the powdery white treats, fond memories of Amanda's lemon squares immediately came to mind. Curious, I checked over the recipe's ingredient list and was pleasantly surprised that, unlike lemon squares or bars, no eggs were needed for these cookies. I knew then in no uncertain terms that I had to try these!
The recipe did patiently sit on my iPhone for a couple busy, busy months before I finally had time to make them. But make them I did, for Ryken's birthday party, with a couple of substitutions to make their milk-free and add a little fiber. The end results were so delicious and easy to make, I made them for a dessert buffet at my brother-in-law's wedding.
|Lemon cookies, chewy and oh so refreshing|
Lemon Snowdrop Cookies
Adapted from Sophistimom's Chewy Lemon Snowdrop Cookies recipe
1/2 cup vegan margarine (for soy-free cookies, use Earth Balance Soy-Free in the red tub)
2/3 cup granulated sugar (Trader Joe's organic sugars are bone char-free so they are vegan)
1/4 cup agave nectar
Zest of 2 or 3 lemons (limes are fine, too, but you'll probably need to use more limes)
1 3/4 cup white whole wheat flour
pinch of salt
2 Tbsp fresh lemon juice
1 tsp baking soda
Powdered sugar for dusting
|I tried rolling the dough balls in powdered sugar before baking. This |
didn't work as well as dusting the finished cookies with the sugar.
- Preheat oven to 325 degrees Fahrenheit. Grease or line a large cookie sheet with foil or parchment paper.
- Cream margarine and sugar together in a medium bowl. Add agave nectar and combine well.
- In a separate bowl, combine flour, salt, and lemon zest.
- Stir in flour mixture to margarine mixture until the dough is fairly combined. Some lumps are fine.
- In a small bowl, add baking soda to the lemon juice. The combination will instantly fizz and bubble. Stir quickly to dissolve baking soda.
- Immediately add the lemon juice mixture to the dough and mix or knead until well combined.
- Hand-roll the dough into 1-inch or 1.5-inch balls. They will flatten out on their own during the baking process. Do space them about 2 inches apart so they have room to spread.
- Bake at 325 degrees for 8-10 minutes or until the bottoms of the cookies are just beginning to turn golden. (I took mine out between 8-9 minutes.) They may appear a little soft and pale but they definitely will continue to cook a little on the pan while they are cooling off and achieve a more golden color. So important not to overbake!
- Cool the cookies on its pan. Then dust or sprinkle cookies with powdered sugar. Store cookies in an airtight container in a cool place.