Lemon Snowball Cookies
24 cookies
Tender, buttery lemon snowball cookies rolled twice in powdered sugar for a thick snowy coating. These delicate melt in your mouth cookies are bright, simple, and perfect for holidays or everyday baking.
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
If the dough feels too soft to roll, chill for 15 to 20 minutes before scooping.
Do not overbake. The cookies should remain pale on top.
Rolling the cookies twice in powdered sugar creates the signature white finish and fuller coating.
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezer Instructions:
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.
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
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 236IU | Calcium: 4mg | Iron: 0.5mg