A lemon snowball is a light and fluffy, buttery cookie with a vibrant lemon taste sure to make anyone smile.
Lemon Snowball cookies are delicious and easy-to-make cookies that are perfect for any occasion. This recipe is made with a simple dough that is flavored with lemon zest and lemon extract and is rolled in powdered sugar after they are baked. The result is a buttery, sweet cookie with a slightly tart and tangy flavor.
These easy cookies are a great way to use up leftover lemons. They are also a fun and festive treat to make for the summer or even the holiday season. Whether you are looking for a new cookie to add to your repertoire or looking for a delicious and easy-to-make treat, lemon snowball cookies are sure to please.
My kids love both Traditional Swedish Cookies and Peppermint Snowball Cookies but since it is now springtime I am all about lemons. These snowballs are a great cookie that you really need only one lemon for. They are fairly inexpensive to make at about $4 per batch or less.
Below is a list of ingredients that are used in this recipe and their purpose:
Butter – Butter is a dairy product that is made from milk fat. It is solid fat at room temperature and has a creamy texture. It adds flavor and richness to the cookies.
Powdered sugar – Powdered sugar is a type of sugar that is made from granulated sugar that has been ground into a fine powder. It is a white, powdery sugar that adds sweetness and a light, fluffy texture to the cookies.
Vanilla extract – Vanilla extract is a flavoring that is made from vanilla beans. It has a sweet, warm flavor.
Lemon extract – A flavoring made from the oil of the lemon peel. It has a vibrant, pleasant scent and flavor.
Lemon zest – Lemon zest is the grated rind of a lemon. It has a bright, citrusy flavor that is used in many different recipes, including lemon snowball cookies. Lemon zest adds flavor and a touch of tartness to the cookies.
Salt – Salt is a mineral that is used in many different recipes. It adds flavor and enhances the flavor of other ingredients. The salt helps to balance the sweetness of the cookies.
All-purpose flour – All-purpose flour is a type of flour that is made from wheat. It is a versatile flour that is used in many different recipes, including lemon snowball cookies. All-purpose flour adds structure and texture to baked goods. In lemon snowball cookies, the flour helps to give the cookies a light and fluffy texture.
How to Make Lemon Snowball Cookies
Cream together the butter and powdered sugar.
Add in the salt, zest, and extracts. Gradually add flour.
Add prepared dough to plastic wrap and refrigerate.
Chill for 2 hours time to firm the dough.
Preheat the oven and form 1-inch balls of cookie dough. Add them to the baking sheet spaced out with 2″ of space between each.
Bake for 10 minutes, or until the edges are lightly browned.
Let cookies cool and then gently toss them in the powdered sugar.
Get the complete and printable recipe below!
- For a more intense lemon flavor, add an extra half teaspoon of lemon extract to the dough.
- If you don’t have lemon zest, you can substitute 1 teaspoon of lemon extract.
- To make sure the cookies don’t spread too much, chilling the dough is crucial for minimally one hour before baking.
- For a fun twist, add some yellow food coloring to the dough before baking for a vibrant yellow inner cookie.
Snowball cookies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To freeze them, place the cookies in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the cookies to a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to eat them, thaw them at room temperature for 30 minutes before serving.
More Lemon Cookies to Try
Lemon Snowball Cookies
- Oven adjusted to center rack position
- baking sheet
- parchment paper
- cookie scoop
- Plastic wrap
- Stand Mixer *fitted with paddle attachment
- ¾ cup powdered sugar
- Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and ½ cup of powdered sugar until light and fluffy.
- Add in the salt, zest, and extracts. Reduce the mixer speed and gradually add the flour to the wet ingredients, mixing until just combined.
- Scrape the dough down, remove it and place it in plastic wrap to chill.
- Chill for 2 hours time to firm the dough.
- Once chilled, preheat oven to 350 degrees F (175 degrees C).
- Roll the dough into 1-inch balls and place on the prepared baking sheet with 2" of space between each dough ball.
- Bake for 10 minutes, or until the edges are lightly browned.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Gently toss cookies in the remaining powdered sugar to coat.
- Store cookies in an airtight container.