Lemon Snowball Cookies

Recipe by Charlotte Rutledge
107 Reviews 4.4 out of 5 stars

A bright citrus twist on classic Snowball Cookies, these tender, buttery treats deliver all the melt-in-your-mouth appeal of the original with a vibrant burst of lemon flavor. Unlike traditional snowballs, which often rely on nuts for texture and flavor, this version is made with pantry-friendly all-purpose flour and gets its sunny citrus character from Lemon Juice Powder. For maximum lemon impact, the cookies are coated twice — once while still warm and again after they've cooled — creating a sweet, snowy finish that packs bright lemon flavor into every bite.

Prep
10 mins
Bake
12 to 15 mins
Total
1 hr 5 mins
Yield
45 to 50 cookies
Lemon Snowball Cookies - select to zoom
Lemon Snowball Cookies - select to zoom
Lemon Snowball Cookies - select to zoom
Lemon Snowball Cookies - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment or lightly grease.

  2. In a large bowl or the bowl of a stand mixer fitted with the flat beater, beat together the butter and salt until soft and fluffy, about 1 minute on medium speed. Scrape the bowl. 

  3. Mix in the confectioners' sugar and lemon extract until well combined, about 1 minute on medium speed. Scrape the bowl.

  4. Add the flour and mix just until no dry streaks remain, about 1 minute on low speed.

  5. Scoop the dough into 1" balls; a level teaspoon cookie scoop works well here. Place the balls on the prepared baking sheets about 1" apart, fitting about 24 dough balls on each.

  6. Bake the cookies for 12 to 15 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the edges are very light brown and the cookies feel set when lightly touched on top.

  7. To make the coating: Sift the confectioners’ sugar and lemon juice powder together into a shallow bowl.

  8. Remove the cookies from the oven and let cool on the baking sheet for 3 minutes. When firm enough to handle but still warm, carefully roll the cookies in the coating.

  9. Let the cookies cool completely, about 30 minutes, then re-roll in the coating mixture.

  10. Store cookies in airtight containers for 1 week; freeze for longer storage.

Tips from our Bakers

  • The Lemon Juice Powder makes these cookies bright and tart with a strong citrus flavor. If you don't have it, increase the amount of lemon extract in the dough to 1 tablespoon and coat the cookies with plain confectioners' sugar; they'll be more mild in lemon flavor.

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