Lemon Snowball Cookies

12.22.2014

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!

Lemon Snowball Cookies | Cooking Classy

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?

Lemon Snowball Cookies | Cooking Classy

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 Classy

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Lemon Snowball Cookies

4.67 from 9 votes

A melt-in-your-mouth bright and delicious tempting holiday cookie! 

Servings: 30
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes

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

Instructions

  1. In a mixing bowl whisk together flour, cornstarch and salt, set aside.
  2. 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.
  3. 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.
  4. Recipe Source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Snowball Cookies
Author: Jaclyn

76 comments

  • Lynn Gervasi: I just made these – followed the recipe, but the cookies spread and and did not stay in the ball shape. Not sure what happened.

    They still taste good. January 12, 2019 at 11:47am Reply

  • Sherrie: I made these with gluten free flour and pecans, and they were yummy. A little dry but that is fairly standard for gluten free. Trying them without nuts now to make “lemon coolers.” December 23, 2018 at 4:04pm Reply

  • Kathy: CAN you use almond flour instead of ground almonds or is it to fine? December 14, 2018 at 3:20pm Reply

    • Jaclyn: It would probably be too fine. With a few adjustments though it might work like reducing flour slightly. December 28, 2018 at 8:48am Reply

  • Kristine: I just made these, but the dough was super dry and crumbly. I couldn’t roll into balls it would just fall apart. I love lemon so I was determined to make them work so I just squeezed them into ball like shapes and baked. the flavor is good, but dry. I followed the recipe perfectly. Not sure what went wrong. I don’t have a stand mixer with a paddle attachment so I used a hand mixer, but that shouldn’t have made a difference. What could I add next time to make the dough come together better and not be so dry? December 8, 2018 at 7:28pm Reply

    • Jaclyn: Try omitting the cornstarch. I’ve started making snowballs without it and like them better. December 8, 2018 at 7:33pm Reply

    • Holly: I added more lemon extract and a few drops extra of lemon juice. It made the dough come together better and have them a bit more flavor as well. December 16, 2018 at 7:39pm Reply

  • Brooke: I want to make these for Christmas but have some family with nut allergies – any suggestions on a substitute? Thanks! December 7, 2018 at 6:15am Reply

  • Phyllis McConnell: Recipe doesn’t give an oven temperature, just says “Preheated oven”. I’m guessing 350* F.? November 17, 2018 at 8:55am Reply

    • Jaclyn: It’s there at the end of step 2 :). And yes it’s 350. Hope you enjoy! November 17, 2018 at 11:57am Reply

  • Margaret: These were delicious! I made them for a summertime baby shower and everyone loved them. Although I’m tempted to eat every last remaining cookie, I’d like to know if they’d freeze well? I’d like to extend their life beyond what’s expected from a room temp airtight container. June 30, 2018 at 10:40am Reply

    • Jaclyn: I think they would but the powdered sugar coating may change a little. So glad you liked them Margaret! July 9, 2018 at 8:35pm Reply

  • Jen: These cookies turned out great! I used fresh squeezed lemon juice ( 4 tsp ) and omitted the lemon extract. Thanks for the recipe. ???? June 1, 2018 at 8:52pm Reply

    • Jaclyn: Thanks for the 5 star feedback! June 4, 2018 at 10:46am Reply

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