Bite-sized treats with BIG flavor.
If you’ve read recent posts, you’ll know I’m currently obsessed with food that celebrates spring and brings extra joy to the everyday humdrum. Last week’s Herby Ricotta Toast with Fava Beans and Crispy Pancetta was all about adding extra flair to weekday lunches, and this week, I’m zesting up afternoon snack time with my Pomegranate Lemon Drop Cookies!
Soft, tender lemon cookies dipped in a tangy-sweet pomegranate glaze. Zingy and refreshing, tender and buttery, these bite-sized treats are the perfect treat to brighten your day! They make a delicious afternoon snack (especially alongside your caffeinated beverage of choice!) but they also pack beautifully if you want to take them on picnics or send them to school with your kids. And did I mention that they make adorable gifts for coworkers or friends?
These cookies may be small, but they’re jam-packed full of bright springtime flavors. The tang of the pomegranate juice coupled with the double punch of fresh lemon juice and zest combines to create a delicious zingy taste that perfectly balances the cookie’s rich crumbly shortbread texture. The result is a bite that’s both deliciously tender and delightfully refreshing.
Whether you’re looking for a mid-day pick-me-up, a delicious treat to share with your friends, or simply something special to pack in your child’s lunchbox, I hope you try these Pomegranate Lemon Drop Cookies. Sweet and buttery, tart and refreshing, they will zest up your day like nothing else could!
Enjoy!
Pomegranate Lemon Drops
(Makes 16)
For the cookies:
113 grams softened butter (8 tbsp)
30 grams powdered sugar (~1/4 cup)
1 tbsp lemon zest
1 tbsp lemon juice
1/8 Diamond Crystal kosher salt
100 grams all-purpose flour (about ¾ cup)
25 grams cornstarch (3 tbsp)
For the glaze:
80 grams powdered sugar (about 2/3 cup)
1 tbsp pomegranate juice
1 tbsp lemon juice
¼ tsp pomegranate molasses (opt)
Pomegranate seeds
Special equipment: hand blender or stand mixer, baking sheet, parchment paper
Method
For the cookies:
In a stand mixer or using an electric hand blender, beat softened butter until smooth. Add powdered sugar, lemon zest and juice, and salt, and continue to beat until creamy. Sprinkle in flour and powdered sugar and beat until just combined, stopping to wipe the sides of the bowl clean with a spatula. Don’t overmix—everything should be incorporated so there are no flour pockets, but you don’t want to work the dough.
Cover the bowl with plastic wrap or transfer dough to an airtight container and chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F. Line two sheets with parchment paper.
Remove dough from the refrigerator and, using a 1-inch cookie scoop or your fingers, portion out cookie dough balls the size of ping-pong balls. (If necessary, roll between your palms to smooth into a round ball.) Place on a baking sheet a few inches apart. If you’d like, you can flatten them slightly by pressing down lightly on the tops with the bottom of a glass.
Bake in preheated oven until browned on the bottom and nearly firm to the touch (they will set up a bit on the baking sheet after you take them out). Don’t overbake: you don’t want to dry them out, but you do want them cooked through. Let cool for 2 minutes on the baking sheet before transferring to a wire rack. Cool completely before glazing.
For the glaze:
Whisk together powdered sugar, pomegranate juice, lemon juice, and pomegranate molasses (if using) in a small bowl until combined. Add more sugar or pomegranate juice if necessary to adjust consistency before glazing.
To glaze cookies, drop about a teaspoon into the center of the cookie and tilt cookie to encourage the glaze to spread out. Top with a few pomegranate seeds.
Originally posted April 8, 2021.
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