If you love cookies that are buttery, tender, and filled with bright lemony goodness, then this Lemon Snowball Cookies Recipe is going to be your new favorite. These cookies are coated in a generous dusting of powdered sugar for that classic melt-in-your-mouth finish—perfect any time you need a little sunshine in your day.
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Why You'll Love This Recipe
I first made these lemon snowball cookies on a whim, and honestly, they quickly became a staple in my baking rotation. There’s something so effortlessly charming about these little bites of buttery shortbread with a zesty twist, wrapped up in sweet powdered sugar.
- Light and Buttery: The dough is soft and melts in your mouth, not too dense or crumbly.
- Bright Lemon Flavor: Fresh lemon zest adds a natural zing that’s refreshing and vibrant.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for all skill levels.
- Perfect for Any Occasion: These cookies fit right in at holiday gatherings, tea time, or anytime you want a sweet treat.
Ingredients & Why They Work
This recipe uses simple, staple ingredients you probably already have on hand, but what really makes these cookies shine is the fresh lemon zest. Always reach for bright, firm lemons to zest—you’ll get the best flavor without any bitterness. Oh, and don’t toss that lemon juice; save it for a cocktail or salad dressing!
- Unsalted Butter: Using unsalted gives you control over the saltiness and ensures the cookies stay buttery and tender.
- Powdered Sugar: Blended right into the dough and then used for coating to give that signature snowball finish.
- Salt: Just a pinch to balance the sweetness and enhance flavors.
- Vanilla Extract: Adds warmth and depth to the lemon brightness.
- Fresh Lemon Zest: Essential for that fresh citrus burst; the star of the show.
- All-Purpose Flour: The base that holds everything together while keeping the cookie tender.
Make It Your Way
Lemon Snowball Cookies are such a delightful canvas for your creativity! Whether you want to play up the citrus zing or add a twist to suit your taste buds, this recipe welcomes your personal touch.
- Classic Lemon Boost: For an extra pop of lemon flavor, I like to add a teaspoon of lemon extract along with the zest. It gives the cookies an even brighter, more aromatic lift that’s irresistible!
- Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The cookies stay just as tender and buttery – perfect if you’re baking for friends with gluten sensitivities.
- Herbal Infusion: Adding a teaspoon of finely chopped fresh thyme or rosemary to the dough adds a sophisticated herbal note that pairs beautifully with the lemon zest for a grown-up twist.
- Sweet & Spicy: A pinch of ground ginger or cardamom mixed into the dough adds a warm spice dimension that’s unexpected but so comforting. I tried this variation during the holidays, and it was a hit!
- Vegan Adaptation: Using vegan butter and a flaxseed “egg” replacement works surprisingly well in this recipe. The cookies still maintain their tender, melt-in-your-mouth texture.
Step-by-Step: How I Make Lemon Snowball Cookies Recipe
Step 1: Preheat the oven and prep your workspace
Start by heating your oven to 350 degrees Fahrenheit. This ensures a perfectly warm environment so your cookies bake evenly and come out light and tender. While the oven warms up, line a baking sheet with parchment paper or simply leave it ungreased as the dough has enough butter to prevent sticking.
Step 2: Cream together butter, sugar, and lemon zest
Using a stand mixer or electric beaters, combine 1 cup of softened unsalted butter, ½ cup powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, and the grated zest of 3 small lemons. Beat these together for 1 to 2 minutes until the mixture is pale, light, and fluffy—you’ll notice a lovely lemon aroma filling your kitchen at this stage.
Step 3: Gently fold in the flour
Slowly add 2 cups of all-purpose flour to the creamed mixture, mixing just until the dough comes together. Be careful not to overmix; you want a soft dough that holds its shape but isn’t tough. Finish by stirring gently by hand to ensure an even texture throughout.
Step 4: Shape into perfect little snowballs
Use about 1 tablespoon of dough per cookie. Roll each portion into a smooth ball — no need to press down or flatten. Place the balls on your baking sheet about 1 inch apart to allow room for slight spreading during baking. These tender cookies don’t expand much, so they’ll keep their classic round shape beautifully.
Step 5: Bake, cool, and double coat with powdered sugar
Bake the cookies for 12 minutes at 350°F. They’ll still look pale and soft when you take them out—resist the urge to bake them longer, as they’ll firm up as they cool. Let them cool partially on the baking sheet for a few minutes before gently transferring to a wire rack. While the cookies are still slightly warm, roll them in powdered sugar for their signature snowy coating. Once fully cooled, roll them again in powdered sugar for that irresistible melt-in-your-mouth finish. Pro tip: if your powdered sugar has lumps, sift it before rolling for a smooth, even coating.
Top Tip
These tips come from baking batches of Lemon Snowball Cookies over the years, helping you get that perfect tender crumb and gorgeous powdered sugar finish every time.
- Use Fresh Lemon Zest: Nothing brightens these cookies like freshly grated lemon zest—avoid dried zest substitutes to keep that vibrant citrus flavor alive.
- Don't Overbake: I’ve learned that taking the cookies out when they’re still pale and soft ensures they remain melt-in-your-mouth tender instead of dry and crumbly.
- Double Powdered Sugar Coating: Rolling the cookies in powdered sugar while they're warm, then coating them again once cooled, creates the signature ‘snowball’ look and that irresistible sweet outer layer.
- Sift Your Powdered Sugar: This small step prevents clumps on your cookie coating for a perfectly smooth, snowy finish every single time.
How to Serve Lemon Snowball Cookies Recipe
Garnishes
Add a delicate twist by garnishing the cookies with a few extra curls of lemon zest or a tiny mint leaf on each cookie for a pop of fresh color. You might also dust a pinch of finely grated lemon zest over the powdered sugar coating just before serving to amplify the citrus aroma.
Side Dishes
Lemon Snowball Cookies pair beautifully with a hot cup of herbal tea, such as chamomile or mint, to balance their sweet, buttery brightness. They’re also wonderful alongside fresh berries or a glass of cold milk for an easy snack or dessert platter.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Lemon Snowball Cookies in an airtight container at room temperature. They stay fresh and tender for up to one week — perfect for enjoying throughout the holiday season or any time you want a little lemony treat.
Freezing
You can freeze these cookies after baking and coating in powdered sugar. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They will keep well for up to 2 months. Thaw at room temperature when ready to enjoy.
Reheating
No special reheating is needed since these cookies are best served at room temperature. If you prefer a slightly warm cookie, pop them in the oven at 300 degrees Fahrenheit for about 3 minutes—but be careful not to melt the powdered sugar coating.
Frequently Asked Questions:
While lemon extract can add flavor, fresh lemon zest gives a brighter, more natural citrus note and texture. For the best results in this Lemon Snowball Cookies Recipe, stick with fresh lemon zest.
If your cookies spread too much, make sure the dough isn’t too warm when shaping and that you’re using the right flour amount. Also, the butter should be softened, not melted, to keep the dough firm enough.
Always sift your powdered sugar before coating the cookies. Rolling cookies in warmed sugar first and then again when cool also helps create a smooth, clump-free finish.
You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just be sure it's one that works well in cookies for similar texture and taste.
Final Thoughts
I hope this Lemon Snowball Cookies Recipe brings a little sunshine and sweetness into your kitchen, whether it’s a cozy winter holiday or a simple afternoon treat. With their melt-in-your-mouth texture and bright lemony charm, these cookies always feel like a special gift. Happy baking, and may your cookie jar never be empty!
Print
Lemon Snowball Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these light and buttery Lemon Snowball Cookies, bursting with fresh lemon zest and coated generously with powdered sugar for a melt-in-your-mouth treat perfect for holidays or any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for coating the cookies)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- grated zest of 3 small lemons
- 2 cups all purpose flour
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure a properly heated environment for baking the cookies evenly.
- Cream Butter Mixture: In a stand mixer or using electric beaters, cream together the softened butter, ½ cup powdered sugar, salt, vanilla extract, and lemon zest until the mixture is light and fluffy, about 1 to 2 minutes.
- Add Flour: Gradually add the all-purpose flour to the creamed mixture and mix just until the dough comes together; give it a final stir by hand to ensure even incorporation without overworking.
- Shape Cookies: Using about 1 tablespoon of dough per cookie, roll each portion into a ball and place them on an ungreased baking sheet spaced about one inch apart, allowing room for slight spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. Remove them when they are still pale and soft to prevent overbaking.
- Cool and Coat: Let the cookies partially cool on the baking sheet before gently removing them to a wire rack. While still barely warm, roll each cookie in powdered sugar, then give them a second coat once completely cooled to achieve the signature snowball look.
Notes
- Lemon snowball cookies are wonderfully tender, resembling melt-in-your-mouth shortbread.
- Use fresh lemon zest for the brightest flavor; the lemon juice can be saved for another recipe.
- If your powdered sugar is lumpy, be sure to sift it before rolling the cookies to ensure a smooth coating.
- Allow cookies to cool completely before storing to maintain their texture and sugar coating.
- Store in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 99 kcal
- Sugar: 2 g
- Sodium: 79 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 17 mg
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