There’s something truly enchanting about the first bite of a Lemon Snowball Cookie. They greet you with a burst of citrusy brightness, melting into soft, buttery clouds that practically dissolve on your tongue. With their delicate snowy coating of powdered sugar, these cookies not only bring warmth to the winter season but also remind us of the sunny days to come. You’ll soon find yourself reaching for one more – they’re just that good!
Why You’ll Love This Recipe
These Lemon Snowball Cookies are perfect for family gatherings, holiday celebrations, or simply because you deserve a little treat! Their bright lemon flavor combined with that signature melt-in-your-mouth texture creates a blissful harmony that is hard to resist. Plus, they’re straightforward to make, which means you can whip up a batch even on the busiest of days!
Ingredients Needed For Lemon Snowball Cookies
- 1 cup (230 grams) unsalted butter, softened: Make sure it’s truly softened, so your cookies will be light and fluffy.
- 1 and 1/2 cups (180 grams) powdered sugar, divided: You’ll use some in the dough and then roll the cookies in it after baking for that classic snowy finish.
- 1 tablespoon (15 ml) fresh lemon juice: Fresh juice adds a vibrant flavor that bottled lemon juice just can’t match.
- Zest of 1 lemon: Zesting brings out the essential oils and extra zing, making each bite burst with lemon goodness.
- 1 and 1/2 teaspoons lemon extract: This enhances the lemon flavor, giving your cookies that irresistible, aromatic quality.
- 2 and 1/4 cups (280 grams) all-purpose flour, spooned & leveled: Proper measuring helps your cookies hold their shape while baking.
- 1/4 teaspoon salt: Just a pinch balances the sweetness and enhances the overall flavor.
- Optional: 3-4 drops of yellow food coloring: If you want a cheerful color, add it here! It’s purely for aesthetics.
How to Make Lemon Snowball Cookies
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric mixer), cream together the softened butter and ½ cup (60 grams) of the powdered sugar (set the remaining 1 cup aside for later) for 1-2 minutes until well combined.
- Add the fresh lemon juice, lemon zest, and lemon extract, mixing until everything is fully incorporated.
- Gradually mix in the all-purpose flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. If you’re using yellow food coloring, add a few drops to the mixture and combine until just blended.
- Using a 1-tablespoon cookie scoop (or measuring tablespoon), scoop out the cookie dough, roll it into balls, and place them on the prepared baking sheets.
- Bake the cookies in separate batches at 350°F for 14-15 minutes or until they’re set but not overly browned.
- After baking, allow the cookies to cool slightly for about 5-10 minutes, then roll each warm cookie in the remaining 1 cup (120 grams) of powdered sugar. Let them cool completely and consider rolling them in powdered sugar one more time for that extra sweetness.
How to Serve Lemon Snowball Cookies
These cookies are delightful on their own but can also be enjoyed with a cup of tea or coffee for a lovely afternoon treat. Serve them at gatherings or pack them as gifts for friends, and watch as smiles light up their faces!
How to Store Lemon Snowball Cookies
Store your cookies in an airtight container at room temperature. They’ll keep well for up to a week, although they are often gobbled up long before then! If you want to make them in advance, you can also freeze the dough or the finished cookies for a later date.
Tips to Make Lemon Snowball Cookies
- Chill the Dough: If you find your dough is a bit sticky, chilling it in the fridge for about 30 minutes can help you shape the cookies more easily.
- Adjust Lemon Flavor: If you love lemon, feel free to add an extra splash of lemon juice or zest for even more tang.
- Even Portions: Use a cookie scoop for uniform sizes to ensure even baking.
Variations and Substitutions
- Lime Snowball Cookies: Substitute lime juice and zest for lemon for a refreshing twist.
- Nutty Addition: Add finely chopped nuts, such as walnuts or pecans, for extra texture and richness.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Frequently Asked Questions
Can I use margarine instead of butter for Lemon Snowball Cookies?
While margarine can be used, it may alter the texture and flavor slightly. For the best results, stick to unsalted butter.
How do I know when the cookies are done baking?
The cookies should be set and slightly golden on the bottom but will remain pale on top. Avoid overbaking to keep that soft, melt-in-your-mouth texture.
Can I freeze Lemon Snowball Cookies?
Yes, you can freeze the cookies! Just ensure they are fully cooled, then store them in an airtight container or freezer bag. They’ll last for about 2-3 months in the freezer.
How can I make these cookies dairy-free?
Substitute unsalted butter with a dairy-free alternative like coconut oil or a creamy vegan butter substitute, and use dairy-free powdered sugar.
Why did my cookies not puff up?
If your cookies are flat, it could be because you overmixed the dough or didn’t use enough flour. Make sure to spoon and level your flour for accuracy!
Dive into the world of Lemon Snowball Cookies and prepare for the cozy warmth they bring to any day! Happy baking!
Lemon Snowball Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure it’s truly softened for light and fluffy cookies.
- 1.5 cups powdered sugar, divided Use some in the dough and roll the cookies in the rest after baking.
- 1 tablespoon fresh lemon juice Fresh juice is preferred for better flavor.
- 1 item zest of 1 lemon Enhances the lemon flavor.
- 1.5 teaspoons lemon extract Enhances the lemon flavor.
- 2.25 cups all-purpose flour, spooned & leveled Proper measuring is crucial.
- 0.25 teaspoon salt Balances the sweetness.
- 3-4 drops yellow food coloring (optional) For a cheerful color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and ½ cup of the powdered sugar for 1-2 minutes until well combined.
- Add the fresh lemon juice, lemon zest, and lemon extract, mixing until fully incorporated.
- If using food coloring, add a few drops and mix until blended.
- Using a 1-tablespoon cookie scoop, scoop out the dough, roll it into balls, and place them on the prepared baking sheets.
Baking
- Bake the cookies in separate batches for 14-15 minutes until set but not overly browned.
- Allow cookies to cool slightly for about 5-10 minutes, then roll each warm cookie in the remaining powdered sugar. Let them cool completely.
