Lemon Snowball Cookies
User Reviews
5
Lemon Snowball Cookies
Description
The Lemon Snowball Cookies recipe balances the richness of unsalted butter with the bright, fresh zest of multiple lemons, delivering a subtle citrus note. The dough is mixed until it just comes together, preventing toughness and preserving a soft texture. Baking at a moderate temperature ensures the cookies remain pale and tender, and rolling them in powdered sugar while warm and again once cooled gives a characteristic snowball appearance that adds sweetness and a slight crunch.
These cookies are best served at room temperature once fully cooled and coated, offering a melt-in-the-mouth quality with each bite. They pair nicely with tea or coffee and can be stored in an airtight container to retain their delicate texture.
The original notes mention the recipe's adaptation from King Arthur Flour. For best results, sift powdered sugar if it contains lumps before coating. Avoid overbaking to maintain the ideal soft consistency.
Ingredients
- 1 cup butter unsalted, softened
- 1/2 cup powdered sugar plus more for coating the cookies
- 1/4 tsp salt
- 1 tsp vanilla extract
- lemon zest of 3 small lemons
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350F.
- In a stand mixer or with electric beaters, cream together the butter, powdered sugar, salt, vanilla extract, and lemon zest until light and fluffy (1-2 minutes)
- Add the flour, and mix just until the dough comes together. Give it a final stir by hand to make sure everything is evenly incorporated.
- Using about 1 tablespoon of dough, roll each cookie into a ball and place on an ungreased baking sheet, about an inch apart.
- Bake for 10-12 minutes. The cookies will still be pale and very soft when they come out of the oven, do not over bake. Allow to partially cool on the baking sheet before gently removing to a rack.
- While the cookies are still barely warm, roll them in powdered sugar. Give them a second coat when they are completely cool. Note: if your powdered sugar is lumpy, be sure to sift it before coating.
Notes
- Sift powdered sugar before using for coating to avoid lumps on the cookies.
- Roll the cookies in powdered sugar while still warm, then again when fully cooled for a proper coating.
- Do not overbake; cookies should remain pale and soft when removed from the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 203IU | 4% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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