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Delightful lemon snowball cookies featuring a rich buttery shortbread base infused with fresh lemon zest and coated in powdered sugar for a festive, tangy, and sweet treat perfect for holiday gifting and celebrations.

  • Total Time: 2 hours 15 minutes
  • Yield: 28 cookies 1x

Ingredients

Scale
  • 1 cup (125g) unbleached all-purpose flour
  • 3/4 cup (90g) powdered sugar, plus extra for rolling
  • 3 teaspoons fresh lemon zest (from about 2 lemons)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons (1 stick or 113g) unsalted butter, at room temperature (65-68°F)

Instructions

  1. Preheat oven to 350°F (175°C). Line a half sheet baking pan with parchment paper (avoid Silpat liner for less spread).
  2. Using a food processor method: Add powdered sugar, butter, and salt into the food processor fitted with the metal blade. Zest the lemons directly on top. Process until creamy, scraping sides as needed.
  3. Add vanilla extract and flour to the food processor. Pulse until dough clumps together and forms a ball, watching carefully as this happens quickly.
  4. Alternatively, using a stand mixer: Place powdered sugar, butter, and salt in the mixer bowl. Add lemon zest on top. Mix on medium speed with paddle attachment until creamy, about 2-3 minutes.
  5. Add vanilla and flour to stand mixer. Mix on low speed until dough clumps and pulls away from bowl sides, about a few minutes.
  6. For both methods, transfer dough to a large bowl and knead briefly (~20 seconds).
  7. Portion dough using a 1 tablespoon (#60) scoop or weigh portions to about 20 grams each. Roll each portion into balls.
  8. Place dough balls on a parchment-lined sheet or surface that fits in your refrigerator. Chill in the refrigerator for at least 1 hour (or up to 2 days) before baking. Alternatively, freeze dough balls for longer storage (see notes).
  9. Arrange chilled dough balls spaced evenly (about 12 per half-sheet pan) on a parchment-lined baking pan to allow room for spreading.
  10. Bake in preheated oven for 12-14 minutes or until edges just start turning golden.
  11. While baking, sift powdered sugar into a bowl for rolling.
  12. After baking, let cookies cool on the baking sheet for 3 minutes. While still warm, gently roll each cookie in powdered sugar to coat, then transfer to a wire rack to cool completely.
  13. Once cooled, roll cookies again in powdered sugar for a double coated ‘snowy’ finish.
  14. Enjoy your tender, lemony snowball cookies!

Notes

For best results, use a kitchen scale to weigh flour and sugar to ensure perfect texture., Butter should be at room temperature around 65-68°F; too soft butter will cause cookies to spread too much., Do not roll cookies in powdered sugar before baking as the sugar can burn in the oven; roll only immediately after baking and again after cooling., The dough balls can be flash-frozen: place on parchment-lined baking sheet and freeze for 1-2 hours until firm. Then transfer to freezer-safe bags or containers and label with date., Frozen dough balls can be baked straight from the freezer; add 2-5 minutes to baking time., Cookie dough can be stored in freezer for up to 3 months., Cookies keep fresh in an airtight container at room temperature for up to 3 weeks. For best appearance and freshness, roll cookies in powdered sugar shortly before serving., Zest variations: lime zest can be used 1:1, orange zest should be halved due to stronger flavor., Optional add-ins: fold in chopped pistachios or pecans, or a pinch of finely chopped fresh mint or a drop of mint extract for variation.

  • Author: mapps6841@gmail.com
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Cookie
  • Cuisine: American, Holiday

Nutrition

  • Serving Size: 1 cookie
  • Calories: 134 kcal
  • Fat: 7 g
  • Carbohydrates: 18 g
  • Protein: 1 g