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These Lemon Snowball Cookies are a refreshing melt-in-your-mouth twist on classic snowball cookies. They’re simple enough for everyday baking but elegant enough to serve during the holidays or package as homemade gifts.
If you love classic snowball cookies and a lemon lover, these lemon snowball cookies are sure to become a favorite. Every bite is rich, buttery, and lightly sweet with just the right amount of lemon flavor. One of the best things about these lemon butter cookies is their delicate texture. They practically melt in your mouth while the powdered sugar coating adds just the right amount of sweetness to balance the fresh citrus flavor.
Whether you’re baking for Christmas, Easter, baby showers, or simply craving a light citrus dessert, these buttery lemon cookies are always a hit.
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I made one batch to try them, and OMG, had to make another one the same day, soooo good
Why These Lemon Snowball Cookies Are A Favorite
- Buttery Melt-In-Your-Mouth Texture. These cookies have the classic tender texture snowball cookies are known for. They crumble delicately with every bite while practically melting in your mouth.
- Fresh Lemon Flavor. Fresh lemon zest and juice brighten every bite without overpowering the buttery cookie base.
- Perfect For Every Season. Although they’re popular during the holidays, these lemon cookies are equally delicious for Easter, bridal showers, baby showers, Mother’s Day, and spring brunches.
- Easy To Make. With just a handful of pantry staples, this easy lemon cookie recipe comes together quickly with very little prep work.
Ingredients Needed
These Lemon Snowballs are made with simple ingredients that create incredible flavor (see the recipe card below for exact measurements).
- Butter – Use unsalted butter to control the amount of salt in the recipe. Butter gives the cookies their rich flavor and delicate texture.
- Powdered Sugar – Used both in the cookie dough and for rolling the finished cookies.
- Lemon – Fresh lemon zest and juice provide bright citrus flavor throughout the cookies.
- Vanilla Extract – Adds warmth and enhances the lemon flavor.
- All-Purpose Flour – Creates the tender, crumbly texture snowball cookies are famous for.
- Salt – Balances the sweetness and enhances all of the flavors.
How To Make Lemon Snowball Cookies
These buttery lemon cookies come together in just a few simple steps.
- Prepare The Dough. Cream together the butter and powdered sugar until light and fluffy before mixing in the lemon zest, lemon juice, and vanilla. Add the dry ingredients until a soft dough forms.
- Roll Into Balls. Scoop the dough into evenly sized portions and roll into smooth balls before placing them onto prepared baking sheets.
- Bake. Place in the oven and bake until the bottoms are lightly golden while the tops remain pale.
- Roll In Powdered Sugar. Allow the cookies to cool slightly before rolling them in powdered sugar. Once completely cooled, roll them a second time for the classic snowy finish. Double-coating while warm and again after cooling helps create the signature appearance.
Tips and Variations
Pro Tips
- Use Fresh Lemon Zest. Fresh zest provides much more flavor than bottled lemon juice alone.
- Don’t Overbake. The cookies should stay pale on top with only lightly golden bottoms to keep them tender.
- Roll Twice In Powdered Sugar. Rolling once while the cookies are still warm and again after they’ve cooled gives them the prettiest snowy coating.
- Measure Flour Correctly. Too much flour can make snowball cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
Variations
- Add White Chocolate. Mix white chocolate chips into the dough for extra sweetness.
- Mix in some Nuts. Try finely chopped Pecans, Walnuts, Macadamia nuts or Almonds.
- Make Lime Snowball Cookies. Swap the lemon zest and juice for fresh lime to create a delicious citrus variation.
- Add Lemon Extract. For even more lemon flavor, add a small amount of lemon extract along with the fresh zest.
Storing
- Make-ahead. These cookies actually taste even better after they’ve had a day to rest, making them perfect for holiday baking and entertaining. You can also prepare the dough in advance and refrigerate it until you’re ready to bake.
- Store. Place the cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator. While refrigeration isn’t necessary, the cookies will keep for about a week if stored in an airtight container.
- Freezer. You can freeze the baked cookies or unbaked cookie dough for up to 3 months. Thaw at room temperature before serving or baking.
Add as Google Trusted SourceLemon Snowball Cookies
Ingredients
- 1 cup unsalted butter , softened
- 1/2 cup powdered sugar
- 1 Tablespoon lemon juice, freshly squeezed
- 1 large lemon , zested
- 2 1/4 cup flour
- 1/4 teaspoon kosher salt
- 3/4 cup powdered sugar , to roll cookies in
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with a silicone mat
- Using a large bowl and hand mixer, beat the butter and powdered sugar until combined. Mix in the lemon juice.
- Using a medium bowl whisk together the flour, salt, and lemon zest. Gradually mix in the dry ingredients until dough comes together.
- Using the cookie scooper, scoop some dough into your hands and roll it into a ball. Place the cookie balls onto the cookie sheets.
- Place into the oven and bake for 13-15 minutes. Allow cooling for a few minutes.
- Using a medium bowl, add in the ¾ cup of the powdered sugar.
- Roll each cookie into the powdered sugar.
- Allow cooling completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious! I did add 1/2 tsp lemon extract because I had it on hand. Otherwise I followed the recipe exactly. Only baked for 12-13 minutes and they’re sooo perfect. Give the bite I wanted and not too crumbly at all. These are sooo good. I looked through a lot of recipes before settling on this one and so glad I did.
Thanks Christi!
Excellent lemon cookie recipe! Cookies were delicious and definitely will make again!
Thank you Nancy!
Even though mine turned out flat instead of a ball, the taste and texture was OUT OF THIS WORLD AMAZING! I had to tweak a couple of things due to lack of ingredients: I used limes instead of lemons and I used half AP flour and half whole grain wheat flour.
Can you use parchment paper instead of silicone
Hi Diane. Yes you can use parchment paper with good results.
These are amazing. Easy to make and lemony delicious.
Thanks Tara!
I made mine with gluten free flour. They are falling apart. Maybe I should have rolled them tighter? They taste good though!
I need to make mine gluten free as well, what brand of gf flour did you use?
I made them gluten free with king arthur gluten free flour. The only adjustment I made was a little more flour (1/4-1/2 cup) and they turned out perfect! Hope you figured yours out!
I made one batch to try them, and OMG, had to make another one the same day, soooo good
I want to make these for a church picnic this weekend.
Wish I could have seen your video on this. I’m a visual person. Helps me to learn and build my confidence. Thanks!!!
Could you add chopped nuts.?
Sure!
Oh my soul, are these ever delish! I made them to take to my auntie, who’s health is failing. These were the perfect finish to the soup and sandwich lunch we had…I will DEFINITELY make these again!