Easy Lemon Snowball Cookies

I’m totally smitten with anything lemon-flavored, and these Lemon Snowball Cookies are just about the best you can get. The combination of fresh lemon zest with a rich, buttery cookie base is pure magic. Every bite bursts with bright citrus thanks to plenty of lemon zest. Then there’s that snowy coat of powdered sugar that adds just the right touch of sweetness to mellow out the tang. Their festive, snowy appearance makes them a standout on your Christmas cookie tray. Whether you’re new to baking or have been baking for years, these lemon cookies are straightforward and a joy to make.

The Perfect Christmas Cookie for Lemon Lovers

If your family or friends are big lemon fans like mine, these cookies are a must-make. Or hey, keep them all for yourself because they’re truly irresistible! I like to go all in on lemon flavor with a generous 3 teaspoons of fresh lemon zest. When these cookies bake, they fill the kitchen with the most amazing citrus scent that lingers long after you finish snacking. Each bite feels like a little lemon holiday party in your mouth.

Here’s my favorite things about these lemon snowball cookies:

• Simple to Make: Just 6 ingredients and minimal hands-on time mean you can whip them up even on busy days.
• Pretty and Festive: That snowy dusting gives them a cheerful holiday vibe perfect for baking gifts or sharing.
• Totally Addictive: Buttery shortbread with a pop of lemon and a sweet powdered sugar finish—these melt in your mouth and you’ll want more than one.
• Great for Gifts: Planning to gift some homemade joy? Pack these cookies well—they hold up great during travel and arrive fresh and tender.

If lemon is your go-to, you might enjoy my Lemon Shortbread recipe too. And if classic snowballs are your thing, check out my Pecan Snowball Cookies or Peppermint Snowball Cookies with crushed candy canes for a fun minty twist.

Lemon Snowball Cookie Ingredients

Here’s your shopping list for these bright, buttery holiday treats. I make it easy by giving you both cups and grams in the recipe card below so you can measure whichever way you prefer.

All the nitty-gritty details, exact amounts, and step-by-step instructions are in the recipe card at the bottom to keep it simple.

How to Make Lemon Snowball Cookies

For a quick and easy process, I use a food processor, but if you don’t have one, no worries—a stand mixer works just fine too. I include directions for both in the recipe card because I know kitchens don’t always have the same tools.

Feeling adventurous? You can swap out the lemon zest for lime or orange zest instead. Just a heads up: orange zest is stronger, so use only half the amount to keep things balanced.

Step 2: Toss your butter, powdered sugar, and salt into the food processor bowl.

Step 3: Blend until the mixture is smooth and creamy, almost like soft frosting.

Step 4: Next, add in your flour and vanilla extract.

Step 5: Pulse until your dough starts to clump and form a ball—just a few seconds, so keep a close eye on it.

Step 7: Roll your dough into small balls, about 20 grams each. Place them on a parchment-lined baking sheet and chill in the fridge for at least 2 hours to get firm.

Baking Tip: Here’s a little trick—freeze those cookie dough balls right on the sheet! Freeze them for 24 hours, then transfer to a freezer bag. They’ll keep up to 2 months and you can bake them straight from frozen whenever you like.

No thawing needed—just pop them in the oven frozen for fresh cookies anytime!

Step 8: Spread those cookie balls on a parchment-lined baking sheet. Don’t crowd them — they’ll spread a bit during baking.

Step 9: Bake at 350°F for about 10–12 minutes until the bottoms just start to turn a light golden color. While still warm, but cool enough to handle, roll your cookies in powdered sugar. Then let them cool completely on a wire rack.

Step 10: Once the cookies cool, give them one more roll in powdered sugar to amp up that snowy look and sweetness. It’s the perfect finishing touch!

Step 11: Now, dig in and enjoy! These lemon snowball cookies are tender, flavorful, and full of sunny citrus. Just a heads up, you might find it hard to stop at just one.

How to Store the Cookies

Room Temperature Storage: Store your cookies in an airtight container at room temperature and they’ll stay soft and fresh for up to 3 weeks. If you’re making them ahead for a party or gift, roll them in a fresh sprinkle of powdered sugar a few hours before sharing—they’ll look just like you made them that day.

How to Freeze the Unbaked Cookies

If you like to plan ahead like me, freezing cookie dough is a total lifesaver. These dough balls keep beautifully in the freezer up to 3 months, so you can bake fresh cookies anytime. Here’s the simple way:

• Flash Freeze: Place unbaked cookie balls on a parchment-lined baking sheet in a single layer and freeze them until solid, about 1–2 hours.
• Store Well: Transfer frozen cookie dough balls to a freezer-safe container or heavy-duty zip bag to keep fresh.
• Label Date: Make sure to mark when you froze them so you remember—dough stays good for up to 3 months.
• Bake from Frozen: When it’s cookie time, bake straight from the freezer. Just add a few extra minutes to your baking time.

Pro Tips for Success

• Weigh Your Ingredients: Using a kitchen scale for flour and sugar really helps nail the texture. Too much flour makes cookies dry and crumbly; too little and they spread too much. Weighing gets it just right every time.
• Use Room-Temp Butter: Butter should be about 65-68°F—not too soft or too cold. If it’s too soft, your dough can get floppy and cookies spread more than you want.
• Double Powdered Sugar Coating: Roll cookies in powdered sugar once while warm, then again once cool for that classic snowy look and perfect sweetness.

If you give these bright and tender lemon snowball cookies a try, please let me know how they turn out! Leave a star rating and a comment below—I love hearing from you, and it helps other bakers too.

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Variations

• Lemon-Lime Swap: Try lime zest instead of lemon for a brighter, tangier twist.
• Orange Zest: Swap in orange zest—but only use half the amount since it’s more potent than lemon.
• Nutty Add-In: Fold in chopped pistachios or finely chopped pecans if you like a nutty crunch.
• Minty Twist: Stir in a pinch of fresh chopped mint or a drop of mint extract for a refreshing citrus-mint combo.

Serving Suggestions

These lemon snowball cookies pair perfectly with a steaming cup of hot tea or coffee for a comforting afternoon snack. They’re also a bright and cheerful addition to holiday dessert trays or brunch spreads. Wrap them in clear cellophane tied with a pretty ribbon to make sweet homemade gifts your friends and family will love.

Recipe FAQs

• Can I make these cookies gluten-free? Absolutely! Use a gluten-free all-purpose flour blend with xanthan gum for the best texture.
• Can I use bottled lemon juice instead of zest? The fresh zest really gives the best bright lemon flavor and oils. If you don’t have lemons, a teaspoon of bottled lemon juice will do—just reduce any other liquid slightly in the recipe.
• How long should I chill the dough? Chill at least 1 hour to firm it up, but overnight chilling is even better for flavor and texture.
• Do the cookies spread during baking? Yes, just a little. Be sure to space them well on your baking sheet so they don’t stick together.
• Can I roll cookies in powdered sugar before baking? I don’t recommend it because sugar can burn in the oven. Best to roll them immediately after baking, while still warm.