Lemon Snowball Cookies Recipe

Introduction

Lemon Snowball Cookies are tender, buttery treats with a bright lemony zest that makes them irresistible. These melt-in-your-mouth cookies are coated in powdered sugar for a delicate finish, perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus more for coating the cookies)
• 1/4 tsp salt
• 1 tsp vanilla extract
• Grated zest of 3 small lemons (use the juice for another recipe)
• 2 cups all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a stand mixer or using electric beaters, cream together the softened butter, powdered sugar, salt, vanilla extract, and lemon zest until the mixture is light and fluffy, about 1–2 minutes.
3. Step 3: Add the flour and mix just until the dough comes together. Finish mixing by hand to ensure all ingredients are evenly incorporated.
4. Step 4: Scoop about 1 tablespoon of dough, roll it into a ball, and place on an ungreased baking sheet, spacing each about an inch apart.
5. Step 5: Bake for 10–12 minutes. The cookies will appear pale and remain very soft when done—avoid overbaking. Let them partially cool on the baking sheet before carefully transferring to a wire rack.
6. Step 6: While the cookies are still just warm, gently roll them in powdered sugar. Once completely cool, roll them again for a second coat. If your powdered sugar is lumpy, sift it before coating.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract along with the zest.
• If you prefer a nuttier touch, fold in 1/2 cup finely chopped pecans or almonds before baking.
• Store the cookies in an airtight container to keep them fresh and soft.

Storage

Store the Lemon Snowball Cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. To refresh, let frozen cookies thaw at room temperature and, if desired, lightly re-coat with powdered sugar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of zest?

Lemon zest adds essential oils and a bright flavor that bottled lemon juice lacks, so it is best not to substitute zest with juice. However, you can use the lemon juice for other recipes or drinks.

Why are my cookies too soft after baking?

These cookies are meant to be soft and delicate when baked. If they feel too doughy, ensure you baked them for the full time and allowed them to cool properly. Overbaking can dry them out, while underbaking can leave them overly soft.

Lemon Snowball Cookies Recipe

---

★★★★★

4.6 from 133 reviews

• Author: Elara
• Total Time: 27 minutes
• Yield: About 24 cookies 1x

Pin Recipe

Print Recipe

Description

Lemon Snowball Cookies are delightful, tender treats bursting with bright lemon zest and a buttery crumb that melts in your mouth. These soft, pale cookies are coated with a generous dusting of powdered sugar, making them perfect for a refreshing twist on classic snowball or Russian tea cakes, ideal for any occasion or teatime indulgence.

---

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar (plus more for coating the cookies)
• 1/4 tsp salt
• 1 tsp vanilla extract
• Grated zest of 3 small lemons
• 2 cups all-purpose flour

---

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies.
2. Cream Ingredients: In a stand mixer or using electric beaters, cream the softened unsalted butter with 1/2 cup powdered sugar, salt, vanilla extract, and the grated lemon zest until the mixture is light and fluffy, which should take about 1-2 minutes.
3. Add Flour: Gradually add the all-purpose flour to the creamed mixture and mix until the dough just begins to come together. Finish mixing by hand to ensure all ingredients are evenly incorporated without overworking the dough.
4. Shape Cookies: Take about 1 tablespoon of dough for each cookie and roll it into a ball. Place each ball on an ungreased baking sheet, spacing them about an inch apart to allow slight spreading.
5. Bake: Bake the cookies in the preheated oven for 10-12 minutes. The cookies should remain pale and soft to the touch when done; avoid overbaking to maintain their tender texture.
6. Cool and Coat: Let the cookies partially cool on the baking sheet to firm up slightly before transferring to a cooling rack. While still slightly warm, roll each cookie in powdered sugar. Once completely cooled, give them a second coat for a delicate, sweet finish. Sift the powdered sugar beforehand if it is lumpy for an even coating.

Notes

• Do not overbake the cookies; they should be pale and soft when removed from the oven to ensure a tender texture.
• Using fresh lemon zest adds bright, natural lemon flavor without adding moisture to the dough.
• Make sure to sift the powdered sugar used for coating to avoid clumps and achieve a smooth, snowy finish.
• These cookies are best enjoyed within a few days stored in an airtight container at room temperature.
• The lemon juice from the zested lemons can be saved for use in another recipe for zero waste.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon snowball cookies, lemon cookies, snowball cookies, powdered sugar cookies, lemon zest cookies, soft lemon cookies, lemon desserts