Description
These Lemon Snowball Cookies are soft, buttery treats bursting with fresh lemon flavor, coated in a sweet powdered sugar dusting. Perfect for a light, citrusy dessert or snack, they combine zingy lemon juice and zest with a tender crumb for an irresistible melt-in-your-mouth experience.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 large lemon, zested
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
For Rolling
- 3/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to beat the softened unsalted butter together with 1/2 cup powdered sugar until the mixture is smooth and well combined.
- Add Lemon Juice: Mix in the freshly squeezed lemon juice to infuse the dough with bright citrus flavor.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, kosher salt, and freshly grated lemon zest to evenly distribute the flavors.
- Form the Dough: Gradually add the dry ingredients into the butter mixture, mixing just until a cohesive dough forms without overworking.
- Shape Cookies: Using a scooper or spoon, portion out dough and roll it into balls with your hands, preparing them for baking.
- Arrange on Baking Sheets: Place the dough balls evenly spaced on the prepared cookie sheets to allow for spreading during baking.
- Fill First Sheet: Roll and place 15 dough balls on the first cookie sheet.
- Fill Second Sheet: Roll and place 15 dough balls on the second cookie sheet, total 30 cookies.
- Bake Cookies: Place the trays into the preheated oven and bake for 13 to 15 minutes, until cookies are set but not browned.
- Cool Slightly: Remove the cookies from the oven and let them cool on the sheets for a few minutes to firm up.
- Prepare Coating: Pour the remaining 3/4 cup powdered sugar into a medium bowl for rolling each cookie.
- Roll in Sugar: Gently roll each warm cookie in the powdered sugar until fully coated, creating the signature snowball look.
- Cool Completely: Allow the coated cookies to cool entirely on a wire rack before serving to ensure they retain their shape and texture.
Notes
- Make sure the butter is softened but not melted for easy mixing.
- Lemon zest should be finely grated to avoid bitter pith.
- Use silicone mats or parchment paper to prevent cookies from sticking during baking.
- Do not overbake; cookies should remain pale to ensure a soft texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For an extra lemon kick, add a little lemon extract if desired.