Lemon Snowball Cookies

These Lemon Snowball Cookies are such a fun and refreshing twist on the classic melt in your mouth pecan snowball cookies. These cookies use real lemon zest and juice, for the best, bright, and natural citrus flavor that balances their buttery, tender, melt in your mouth texture.

Print Pin

Course: Dessert

Cuisine: American, Mexican, Russian

Keyword: Cookies, Lemon, lemon cookie, lemon snowball cookies, Shortbread, Snowball Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 112kcal

Ingredients

1 cup unsalted butter (softened)
1/2 cup powdered sugar
1 TBS fresh lemon juice
1 TBS fresh lemon zest
1/2 tsp vanilla extract
2 1/4 cups all purpose flour (spooned and leveled)
1/2 tsp salt

For Rolling:

1 cup powdered sugar

US Customary - Metric

Instructions

Add the butter to a large bowl or stand mixer and beat it for 1 to 2 minutes, until its smooth and creamy. 1 cup unsalted butter
Add in the powdered sugar, lemon juice, lemon zest, and vanilla extract and beat them well into the butter until light and creamy. 1/2 cup powdered sugar, 1 TBS fresh lemon juice , 1 TBS fresh lemon zest, 1/2 tsp vanilla extract
Add in the flour, and salt and mix it into the butter mixture until just combined. 2 1/4 cups all purpose flour, 1/2 tsp salt
Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone liner.
Form the dough into 1inch balls, and place them onto the prepared baking sheet, 1 inch from each other. Place the pan into the fridge to chill for about 15 to 20 minutes.
Bake the cookies for 10 to 12 minutes, or until the bottom of the cookies are light brown, and the sides are firm.
Cool for about 5 minutes, then roll the cookies in the remaining powdered sugar. 1 cup powdered sugar
Transfer them to a cooling rack to cool for another 30 minutes to 1 hour, then roll then in the powdered sugar again and enjoy.

Notes

Use fresh lemon – Bottled lemon juice just won’t give you the same bright flavor.

Double Roll in Powdered Sugar – The tip to getting these extra white, and extra delicious is rolling them in powdered sugar twice. Roll them just a few minutes after they come out of the oven, then let them cool and roll them in the powdered sugar again.

Carefully measure the flour – Weigh the flour, or spoon and level it into your measuring cup to prevent too much flour from getting mixed into the dough, and the cookies turning out dry.

Nutrition