Lemon Cream Snowball Cookies
These delightful lemon cream snowball cookies are tender, buttery, and bursting with zesty lemon flavor. Perfect for any occasion, they are sure to be a crowd-pleaser.
Equipment
- baking sheet
- parchment paper
- large bowl
- hand mixer
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For Coating
- 1 cup powdered sugar
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Beat in the vanilla extract and lemon zest until well combined.
- In a separate bowl, whisk together the flour and salt, then gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, roll the cookies in the remaining 1 cup of powdered sugar until fully coated.
Notes
For an extra burst of lemon flavor, add a few drops of lemon extract to the dough. Ensure the butter is truly softened for the best texture. These cookies are best stored in an airtight container at room temperature for up to 5 days.