Lemon Snowball Cookies

12.22.2014

Lemon Snowball Cookies | Cooking Classy

Since I’ve been on a cookie high lately I decided to throw one more cookie recipe out there before Christmas. Can you believe it’s only four days away! For me though I’ve decided Christmas is more about the season, more the entire month, than just the actually day itself. I just love the spirit of the season!

This recipe comes from my favorite snowball cookie recipe which has actually been my most popular recipe this December. I took that recipe and just converted it to have a vibrant and delicious lemon flavor, because lemon is one of my most loved cookie flavors (you can see more of my lemon cookies here). I’m pretty sure I like these even more than the original! That’s expected from me though, doesn’t lemon just make everything better?

These cookies have that irresistible melt-in-your-mouth texture, and you are going to just love the light tartness paired with the generous sugary coating. If you’ve already bought everything for your Christmas menu then add these to your New Years menu because you won’t be ale to resist these dreamy little cookies!

Merry Christmas everyone!

Lemon Snowball Cookies | Cooking ClassyLemon Snowball Cookies | Cooking Classy

Lemon Snowball Cookies

Yield: About 2 1/2 dozen cookies

Lemon Snowball Cookies

Ingredients

  • 2 cups (282g) all-purpose flour
  • 3 Tbsp (24g) cornstarch
  • 1/4 tsp salt
  • 1 cup (8 oz) butter, softened
  • 2/3 cup (84g) powdered sugar
  • Zest of 2 lemons (about 4 tsp)
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1/2 cup (68g) finely chopped almonds
  • 1 1/2 cups (180g) powdered sugar, for coating

Directions

  • In a mixing bowl whisk together flour, cornstarch and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar. Mix in lemon zest, lemon extract and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix just until combine. Stir in almonds. Cover bowl with plastic wrap and chill 30 minutes, preheat oven to 350 degrees halfway through chilling.
  • Scoop dough out 1 Tbsp at a time and roll into a ball, then place balls on Silpat or parchment paper lined baking sheets, spacing cookies about 2-inches apart and bake in preheated oven for 14 - 16 minutes. Remove from oven and allow to cool several minutes then while cookies are still warm, pour 1 1/2 cups powdered sugar into a bowl and roll cookies in powdered sugar. Transfer to a wire rack to cool then once cookies are cool, roll in powdered sugar once more, this time to generously coat (I pressed it into the powdered sugar to give it a thick coating). Store cookies in an airtight container.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/lemon-snowball-cookies/

43 comments

  • Mindy: Oh boy….these snowball cookies are always my first one to bake for the Winter, and these look absolutely yummy, with that lemon twist. Only wish I got a lemon awhile ago at the store. Keep up the good work in achieving success in that kitchen of yours! Invariably, it translates to the same success in my kitchen! December 22, 2014 at 3:58pm Reply

  • Linda: These look amazing. I’m totally into lemon too. I’m wondering if Meyer lemons or blood oranges would work? I love both when their season is here. Thanks for a great new recipe (and I love that you included weights too!!) December 23, 2014 at 3:59pm Reply

    • Jaclyn: I think the meyer lemons would work great in this too. I hope you love them! December 24, 2014 at 4:59pm Reply

  • Laura: we have a nut allergy in the family, so if I leave out the almonds, do I need to add more of anything else? December 29, 2014 at 9:39pm Reply

    • Jaclyn: No but I might recommend chilling the dough a little longer so they don’t spread. December 29, 2014 at 10:24pm Reply

  • Chris Nelson: Laura: how many cookies does this recipe yield? January 13, 2015 at 4:11pm Reply

  • Avra-Sha Faohla: Can I use ground almonds, or if I have whole almonds should I chop those? January 22, 2015 at 4:55pm Reply

    • Jaclyn: I wouldn’t recommend the finely ground almonds because it might change the texture of the dough/end result, but whole almonds would work, just chop them up into small pieces. January 23, 2015 at 9:54pm Reply

      • Sabrina: Can I use shortening instead of butter? December 11, 2016 at 3:17pm Reply

  • marlyn: Can I use pecans instead of almonds? March 31, 2015 at 9:04am Reply

  • Linda: How many cookies does this recipe yield? May 14, 2015 at 10:42am Reply

  • Christina Ospina: I’m curious about why you used cornstarch (does this have to do with the lemon?) – and if this is an ingredient that can be omitted.

    Thanks! September 2, 2015 at 2:56pm Reply

    • Jaclyn: It gives it more of a melt in your mouth texture. It could be replaced with flour but I prefer it with it. September 3, 2015 at 5:12pm Reply

  • Nicole: How many cookies does this recipe as is yield? September 28, 2015 at 9:08pm Reply

  • Raven: I made thes with grass fed butter and no lemon extract. I chilled the doe and baked at 350 but they came out flat. What did I do wrong November 23, 2015 at 8:46pm Reply

  • Paula: Love lemons for my kidney stoness December 18, 2015 at 12:55pm Reply

  • Kathleen Walsh: My favorite cookies now with lemon I’ll reall love them Thanks!! April 1, 2016 at 4:01pm Reply

  • Lisa Worden: I just made these cookies for the first time…. delicious! They will be part of the holiday favorites and just to enjoy. October 25, 2016 at 7:14pm Reply

    • Shelly: How many cookies did this yield? November 20, 2016 at 6:38am Reply

  • Stella Rebitch: Can you tell me how many cookies this receipts yields? October 26, 2016 at 9:48am Reply

  • Cheryl: Hiw many does it make ?
    I was thinking of making them for my cookie exchange. November 14, 2016 at 1:45pm Reply

    • Ursula: I only get about 30 December 11, 2016 at 1:55pm Reply

  • Barbara: can i use a regular mixer to make the lemon cookies. November 20, 2016 at 8:36am Reply

  • Felicia: Can you freeze these? November 28, 2016 at 11:41am Reply

  • Pam: Don’t have a ‘mixer.’ Will my ‘own power’ do? November 30, 2016 at 5:30pm Reply

  • Valerie: Seven people asked how many this yields and so still don’t know the answer. Please include the yield in your recipe or description! December 12, 2016 at 9:15am Reply

    • Jaclyn: Sorry I forgot to count the first time I made them so I was waiting until I made them again – or waiting for someone else to reply with what they got. December 12, 2016 at 1:48pm Reply

      • Kim: Can i freeze the cookies? December 22, 2016 at 3:43pm Reply

        • Jaclyn: I haven’t tried so I can’t say for sure the cookies would hold up fine just not sure if the powdered sugar coating would thaw well. December 23, 2016 at 10:36am Reply

    • Janice: At top of recipe it says 2 1/2 dozen or about 30 cookies December 23, 2016 at 6:19pm Reply

  • lana: i found the taste of lemon extract bitter i was to use real lemon is t the same measurement? December 16, 2016 at 11:44am Reply

  • Angelica Granahan: Can I use lemon juice instead of extract? December 16, 2016 at 1:35pm Reply

  • Della: Can I use fresh lemon juice instead of lemon extract? December 18, 2016 at 9:59pm Reply

  • Ann: These are wonderful. December 21, 2016 at 8:12pm Reply

  • Kim: Can i freeze the cookies? December 22, 2016 at 3:42pm Reply

  • Kathy: Best lemon cookies ever.They remind me of the old time girl scout cookies from my childhood. December 26, 2016 at 5:26pm Reply

  • Jennifer: Can you use fresh Meyer lemon juice instead of the extract? My sister-in-law just gave me a bunch from her tree and would love to use em. December 30, 2016 at 12:02am Reply

  • Dina Doffini: Good morning dear, I’m Brazilian, I loved your recipe, I want to make it today, in your recipe the oven temperature says 350.
    Here in Brazil we use degrees centigrade, this temperature would be in ???
    Thank you for your attention and wish you a Happy New Year. January 2, 2017 at 4:12am Reply

    • Jaclyn: That would be 175 celsius. I hope you love the recipe! January 2, 2017 at 5:21pm Reply

      • Dina M M Dofini: Thanks, I’ll do it and I’ll come back to comment on how it was? OK January 2, 2017 at 5:48pm Reply

  • Jill: There are no eggs in this recipe? March 20, 2017 at 6:58pm Reply

    • Jaclyn: No these are more similar to a shortbread like cookie. March 20, 2017 at 9:17pm Reply

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