Lemon Snowball Cookies

December 22, 2014

This post may contain affiliate links. Read our disclosure policy.

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

4.73 from 11 votes

Lemon Snowball Cookies

A melt-in-your-mouth bright and delicious tempting holiday cookie! 
Servings: 30
Prep25 minutes
Cook30 minutes
Chill30 minutes
Ready in: 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


  • 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.
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.
Nutrition values are estimates only. See full disclaimer here.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Vanita Fitz-Gerald

    I had a big Italian dinner party for my birthday and I made these for party favors. I placed in them pretty bags and presented to my guests as they left. I used Meyer lemons for the juice and zest. They were the perfect texture as well as just the right amount of lemon vs. sweet. The chilling step is very important to get the perfect shape and texture. I did a little experiment to see if they would do well in the freezer and it turns out they freeze beautifully. I rolled them in powered sugar before freezing and then again after thawing, but before serving. I have made them several times since then. They turn out perfect each time and make a quick and easy hostess gift that can be kept in the freezer for last minute occasions.

  • Jennifer Smith

    I didn’t add almonds to these cookies because I really just wanted more lemon drops. They were horrible. Not really any flavor. So if you do these make sure you use almonds and I’d say extra zest as well. I probably won’t try these again.

  • KTNC

    Taste is great but being a baker myself, if I were to roll a 1″ ball or a TBS size ball, these cookies would have been huge. All of them spread more than I expected even after chilling dough. I even sifted my measured flour ,corn starch and powdered sugar. Have no idea why they spread so much.

  • Wendy

    Replace almonds with crushed hard lemon candies (super small bits).
    This will make delicious lemon coolers!