Lemon Snowball Cookies


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

Lemon Snowball Cookies


  • 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


  • 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 16 - 18 minutes (these are a cookie that I think are best when they aren't moist in the center so I'd say don't under bake them. These actually are a cookie that are meant to be dry. Dry but a melt in your mouth kind of dry). 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


  • 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

  • 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

Add your comment:

Copyright 2016 Cooking Classy
Design by cre8d