Oh the weather outside is frightful and the time is just delightful – or something like that! The time is just perfect for making these Lemon Snowball Cookies! After all, what is more perfect for the cold weather than a tasty snowball bite of goodness?
The holiday season is the time for making cookies. There are parties at your child’s school, cookie swaps, all of the entertaining possibilities and a host of other reasons to have a plate full of tasty cookies this time of the year.
For me, Christmas is not just about one day. I love the spirit of the whole season, and I start early in November getting things ready so that I can enjoy all the fun that is to come closer to the actual day. That means baking things ahead of time that will freeze well (as well as having them on hand all during the season.) There is a reason that we all gain a few pounds between now and New Year’s Day. All those goodies!!
It’s time to make these Lemon Snowball Cookies!
These delicious cookies need just a few ingredients. Butter, cornstarch, lemon and confectioner’s sugar are the main things. Lucky for me, I had them all in my pantry!
The cookies are easy to make. Just combine the flour, cornstarch and sea salt in one bowl and then beat the butter with the confectioner’s sugar, lemon juice, zest and extract in a stand mixer. Combine the two and mix well, and then cover the bowl with Saran Wrap and refrigerate for 30 minutes. (this will make the cookies easier to roll into balls and will help them to keep their shape in the oven.)
Roll the chilled mixture into balls, using about 1 tbsp of dough. I lined my baking sheets with a silicone baking mat to make clean up easier.
The rolling part comes in two parts. First roll the balls when they are still slightly warm. Then let them cool completely and roll them again. This ensures that the “snowballs” are perfectly white, and it gives them a sugary finish that forms the delightful melt-in-you-mouth-texture.
You won’t be ale to resist diving into the serving dish of these delicious little Lemon Snowball Cookies! They will become such a family favorite and you will get asked to make them year after year.
These delightful little snowball shaped cookies have an irresistible melt-in-your-mouth texture. The lemon adds a delightful burst of tartness that compliments the sweetness of the powdered sugar coating. They are everything that a great holiday cookie should be – tasty, easy, and fun to display.These cookies will keep well in an air tight container for several days. They also freeze very well for about a month. Haha…imagine eating one of these Lemon Snowball Cookies right out of the freezer? Gives new meaning to the term “cool cookie” doesn’t it?
Mason jars make the perfect cookie jar for these delicious cookies. It is just the right size. Add some scrapbook paper to the lid and wrap it with holiday ribbon for a festive look to your table.
If you like the taste of these Lemon Snowball Cookies, be sure to visit my food blog for a similar version called Melting Moments Cookies.
- 1 cup unsalted butter, at room temperature
- ⅔ cup confectioner's sugar
- 1 tsp fresh lemon juice
- ¼ tsp lemon extract for a bit of extra tartness
- ½ tsp sea salt
- 2 tsp lemon zest
- 2 cups all purpose flour
- 3 tbsp cornstarch
- 1½ cups powdered sugar + 2 teaspoons lemon zest, for rolling the cookies
- In a medium sized bowl, whisk together the flour, cornstarch and sea salt and set the bowl aside.
- In the bowl of a stand mixer, mix the butter on medium speed until creamy, about 20 seconds. Mix in ⅔ cup of the confectioner's sugar. Mix in lemon juice, lemon zest, and lemon extract . With the mixer set on low speed gradually add in flour mixture and mix just until combined.
- Cover the bowl with plastic wrap and chill for 30 minutes. This will make it easier to form into the snowball shape. Preheat oven to 350 degrees halfway through the chilling.
- Scoop the dough out 1 Tbsp at a time and roll into balls, then place balls on a baking sheet lined with silicone baking mat or parchment paper, spacing the cookies about 2-inches apart.
- Bake in preheated oven for 12-14 minutes. Remove from oven and allow to cool several minutes but not completely cool.
- While the cookies are still a bit warm, pour 1½ cups confectioner's sugar into a bowl and roll the cookies in the sugar.
- Transfer to a wire rack to cool. Once cookies are completely cool, roll in the confectioner's sugar one more time, being sure to generously coat the snowballs by pressing them into the sugar to give them a thick coating.
- Store cookies in an airtight container for three days or freeze until they are needed.
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."