Lemon Snowball Cookies

December 22, 2014

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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

Lemon Snowball Cookies

4.7 from 10 votes

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

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


  • 2 cups (282g) all-purpose flour
  • 3 Tbsp (24g) cornstarch
  • 1/4 tsp salt
  • 1 cup (8 oz) unsalted 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


  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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts
Lemon Snowball Cookies
Amount Per Serving
Calories 139 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 21mg1%
Potassium 28mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 189IU4%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Snowball Cookies
Author: Jaclyn

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  • 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.

  • 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.”

    • Jaclyn

      Jaclyn Bell

      It would probably be too fine. With a few adjustments though it might work like reducing flour slightly.

    • Kathy

      Made these several times now they are fantastic my son loves them.i made them with almond flour instead of ground almonds and added juice from the 2 lemons and the lemon extract.we love the flavor and they were not dry at all stayed moist for days

  • 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?

    • Jaclyn

      Jaclyn Bell

      Try omitting the cornstarch. I’ve started making snowballs without it and like them better.

    • 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.

  • Brooke

    I want to make these for Christmas but have some family with nut allergies – any suggestions on a substitute? Thanks!

  • Phyllis McConnell

    Recipe doesn’t give an oven temperature, just says “Preheated oven”. I’m guessing 350* F.?

  • 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.

    • Jaclyn

      Jaclyn Bell

      I think they would but the powdered sugar coating may change a little. So glad you liked them Margaret!

  • Jen

    These cookies turned out great! I used fresh squeezed lemon juice ( 4 tsp ) and omitted the lemon extract. Thanks for the recipe. ????