These Lemon Snowball Cookies are tender, buttery cookies rolled in powdered sugar with bright, fresh lemon flavor in every bite. Made with simple pantry ingredients, this easy lemon snowball cookies recipe comes together quickly and is perfect for holidays, cookie trays, or everyday baking. If you love melt-in-your-mouth lemon butter cookies, this recipe deserves a spot in your regular rotation.
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Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Unsalted butter: Use softened butter at room temperature for proper creaming. If using salted butter, reduce or omit the added salt in the recipe.
- Powdered sugar: Used in both the dough and for rolling. Sift if lumpy for a smooth coating.
- All-purpose flour: Measure by spooning into the cup and leveling, or use a scale for accuracy. Too much flour will make the cookies dry.
- Fresh lemon juice: Use freshly squeezed juice for the best flavor. Bottled juice can taste flat and less bright.
- Lemon zest: Finely grate only the yellow outer layer. Avoid the white pith, which is bitter. Zest before juicing.
If you love snowball cookies, you might also like my Chocolate Snowball Cookies, which use cocoa powder for a rich chocolate version with the same tender texture. For a classic twist, try Chocolate Chip Snowball Cookies, made with mini chocolate chips folded into the buttery dough. If you prefer a nutty option, my Pecan Meltaways are packed with finely chopped pecans and have that same soft, powdered sugar finish.
Storing and Freezing
- Room Temperature Storage: Store in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper if stacking.
- Freezing Unbaked Dough: Roll dough into balls and freeze on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time.
- Freezing Baked Cookies: Freeze without the final powdered sugar coating. Thaw at room temperature, then roll in powdered sugar before serving.
Recipe FAQs
The butter was likely too soft or melted. Chill the dough for 15 to 20 minutes before baking if it feels soft. Also, make sure the flour was measured correctly.
Too much flour was added. Spoon and level the flour or weigh it for accuracy. Do not overmix once the flour is added.
Yes. Cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10 to 15 minutes before scooping if firm.
The first coating absorbs slightly as the cookies cool. Rolling again creates a thicker, white finish.
The bottoms should be lightly golden while the tops remain pale and set. Do not wait for browning on top.
Lemon Snowball Cookies
Equipment
- Large mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- 1 tablespoon cookie scoop
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus more for rolling
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine salt
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and powdered sugar until smooth and fluffy.
- Mix in the lemon juice, lemon zest, vanilla extract, and salt until combined.
- Add the flour and mix just until a soft dough forms.
- Scoop the dough using a 1 tablespoon scoop and roll into balls. Place on the prepared baking sheet about 1 inch apart.
- Bake for 12 to 14 minutes, or until the bottoms are lightly golden and the tops look set but not browned.
- Let the cookies cool on the baking sheet for 5 minutes.
- Roll the cookies in powdered sugar while still slightly warm.
- Allow to cool completely, then roll again in powdered sugar for a thick snowy coating.
Notes
To freeze dough, freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time.
To freeze baked cookies, freeze without the final powdered sugar coating and roll in sugar after thawing. For a stronger lemon flavor, increase the zest to 1 tablespoon or add ¼ teaspoon lemon extract.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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