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Lemon snowball cookies arranged on a plain marble surface, horizontal view
Sarah

Lemon Snowball Cookies

Buttery lemon snowball cookies with real lemon zest and juice, rolled twice in powdered sugar for a soft, citrusy holiday cookie.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 1/2 cups powdered sugar for rolling
  • 1 tbsp fresh lemon juice
  • 1 lemon zested
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt

Method
 

  1. Beat the softened butter and 1/2 cup powdered sugar together until light and fluffy, about 1-2 minutes.
  2. Mix in the lemon juice, lemon zest, and vanilla extract until combined.
  3. Add the flour and salt and mix on low speed just until a soft dough forms.
  4. Preheat the oven to 350F. Scoop the dough into 1-tablespoon portions and roll into smooth balls.
  5. Place the balls 2 inches apart on lined baking sheets and bake for 12-14 minutes, until set but still pale on top.
  6. Cool on the pan for 5 minutes, then roll each cookie in powdered sugar while still warm.
  7. Once fully cooled, roll the cookies in powdered sugar again for a thick, snowy coating.

Notes

  • Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies (before the final sugar roll) for up to 3 months.
  • Freeze the raw dough balls on a tray, then transfer to a bag, bake straight from frozen, adding 1-2 extra minutes.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.