Save on Pinterest

Lemon Snowdrops

I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    2 dozen


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • Sugar
  • 1 large egg, room temperature, lightly beaten
  • 2/3 cup sugar
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 4 teaspoons butter
  • Additional confectioners' sugar, optional


  • Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely.
  • For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour.
  • To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator.
    Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts
1 sandwich cookie: 147 calories, 9g fat (5g saturated fat), 30mg cholesterol, 94mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • ATLaing
    Sep 14, 2019

    My cookies broke and crumbled. Don’t know why.

  • justmbeth
    Jan 27, 2019

    We absolutely loved these shortbread cookies! The baking time did take a bit longer than the recommended 10-12 minutes.

  • Irene
    Dec 21, 2018

    This recipe did not work out. The baking time for the cookies was unclear, and they took 20 minutes to bake, not 10-12. Additionally, the lemon filling turned out disastrously. We tried to heat it to 170 degrees and it just turned into scrambled eggs. The second time, we just heated it to 140 and it still made a very small amount, not nearly enough to fill all of the cookies that the recipe made. Not pleased.

  • JMartinelli13
    Dec 13, 2018

    Melt in your mouth texture, great lemon flavor. Would be awesome with orange too.

  • Jellybug
    Nov 29, 2018

    I made this cookie with two of my grandsons and they were gone immediately. Next time I make them, I will use my own lemon curd recipe, otherwise these cookies are lovely and delicious.

  • dilwjdls
    Jun 27, 2013

    No comment left

  • jklmnop
    May 30, 2012

    I have made these many times--often just for me. Two tips--1) what ever shape the cookie is going into the oven, is the way they will come out. These do not spread. and 2) I have never gotten 30 cookies from this recipe. Maybe I make them too large, although I go for a mostly flattened, 1" cookie. Curd is easy but thoroughly mix the eggs and cook over low low heat to keep from getting scrambled egg white specks in the curd. The egg whites aren't bad, they just aren't pretty. Seems like more work than they really are and they look and taste great.

  • suerol
    Feb 4, 2007

    No comment left