Lemon Snowball Cookies are a delightful treat that combines the tartness of lemon with a melt-in-your-mouth texture. These cookies are perfect for any occasion, whether you’re hosting a gathering or just want to enjoy some sweet snacks at home. Their refreshing flavor makes them a favorite, especially during warmer months. Plus, the simple ingredients and quick preparation ensure that you can whip up a batch anytime you crave something sweet.
how to make Lemon Snowball Cookies
Ingredients:
- 1 cup (230 grams) unsalted butter, softened
- 1 and 1/2 cups (180 grams) powdered sugar, divided
- 1 tablespoon (15 ml) fresh lemon juice
- Zest of 1 lemon
- 1 and 1/2 teaspoons lemon extract
- 2 and 1/4 cups (280 grams) all-purpose flour, spooned & leveled
- 1/4 teaspoon salt
- Optional: 3-4 drops of yellow food coloring
Directions:
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Set them aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter and ½ cup (60 grams) of powdered sugar. Mix for 1-2 minutes until well combined.
- Add the fresh lemon juice, lemon zest, and lemon extract to the mixture. Mix until everything is fully combined.
- Gradually mix in the flour and salt until fully combined. Make sure to stop and scrape down the sides of the bowl as needed. If you want to use food coloring, mix in a few drops until just combined.
- Using a 1-tablespoon cookie scoop or a measuring tablespoon, scoop out the cookie dough, roll it into balls, and place them on the prepared baking sheets.
- Bake in separate batches at 350°F (175°C) for 14-15 minutes or until the cookies are set.
- Allow the cookies to cool slightly for about 5-10 minutes. While they are still warm, roll each cookie in the remaining 1 cup (120 grams) of powdered sugar. Allow them to cool completely and then roll all of the cookies one more time in the powdered sugar.
how to serve Lemon Snowball Cookies
These cookies can be served as a sweet snack or dessert. They are perfect for sharing at parties, picnics, or family gatherings. For an extra touch, serve them alongside a cup of tea or coffee.
how to store Lemon Snowball Cookies
Store the cookies in an airtight container at room temperature. They can last up to a week, but they are best enjoyed fresh. If you want to keep them longer, you can refrigerate them for about two weeks.
tips to make Lemon Snowball Cookies
- Make sure the butter is softened to room temperature for easier mixing.
- Use fresh lemon juice and zest for the best flavor.
- If you like a more vibrant color, feel free to add more food coloring as desired.
- For a fun twist, you can add chopped nuts or coconut to the dough.
variation
If you prefer, try using lime instead of lemon for a different citrus flavor. You can also roll the cookies in toasted coconut instead of powdered sugar for a tropical twist.
FAQs
1. Can I freeze Lemon Snowball Cookies?
Yes, you can freeze the cookies. Place them in an airtight container between layers of parchment paper to prevent them from sticking together. They can be frozen for up to three months.
2. Can I use margarine instead of butter?
While you can use margarine, butter will provide the best flavor and texture for these cookies.
3. How can I make the cookies less sweet?
You can reduce the amount of powdered sugar in the cookie dough or skip the second rolling in powdered sugar to lower the sweetness.
Lemon Snowball Cookies
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature for easier mixing.
- 1.5 cups powdered sugar, divided Used both in the dough and for rolling.
- 1 tablespoon fresh lemon juice Use fresh lemon juice for the best flavor.
- 1.5 teaspoons lemon extract
- 2.25 cups all-purpose flour, spooned & leveled
- 0.25 teaspoon salt
- 3-4 drops yellow food coloring Optional for color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Set them aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter and ½ cup (60 grams) of powdered sugar for 1-2 minutes until well combined.
- Add the fresh lemon juice, lemon zest, and lemon extract to the mixture and mix until everything is fully combined.
- Gradually mix in the flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. If desired, mix in a few drops of food coloring until just combined.
- Using a 1-tablespoon cookie scoop or a measuring tablespoon, scoop out the cookie dough, roll it into balls, and place them on the prepared baking sheets.
Baking
- Bake in separate batches at 350°F (175°C) for 14-15 minutes or until the cookies are set.
- Allow the cookies to cool slightly for about 5-10 minutes. While they are still warm, roll each cookie in the remaining 1 cup (120 grams) of powdered sugar. Allow them to cool completely and then roll all of the cookies one more time in the powdered sugar.
