Lemon Snowball Cookies coated in powdered sugar on a red surface
Lemon Snowballs on a sugar dusted red counter
A Lemon Snowball Cookie on a red background
Lemon Snowball Cookies coated in powdered sugar on a red surface
Lemon Snowball Cookies
Lemon Snowballs on a sugar dusted red counter
Lemon Snowball Cookies

Lemon Snowball Cookies

Updated on November 9, 2026
4.4 out of 5 stars 107 Reviews
A headshot of Charlotte Rutledge
Recipe by
Charlotte Rutledge
Employee-owner from 2011-2022

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. 

Test Kitchen notes:
  • 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 (14g) and coat the cookies with plain confectioners' sugar; they'll be milder in lemon flavor.
  • For maximum lemon flavor and a snowy finish, be sure to coat the cookies in confectioners' sugar twice — once while still warm and again after they've cooled.
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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.

To make the dough:

  1. 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.

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

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

  4. 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.

To bake the Lemon Snowballs:

  1. Bake 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.

To make the coating:

  1. Sift the confectioners’ sugar and lemon juice powder together into a shallow bowl.

  2. 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.

    Dusting Lemon Snowball Cookies with powdered sugar

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

     

Storage information:

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

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