Bright, buttery, and melt-in-your-mouth tender, Lemon Snowball Cookies are the citrusy twist on a holiday classic you didn’t know you needed.
These powdered sugar-coated gems are as easy as they are irresistible—no dough chilling, just pure lemony bliss in every bite.
What You’ll Need for These Lemon Snowball Cookies
- Unsalted butter – Delivers that melt-in-your-mouth texture and rich base for the lemon flavor to shine.
- Powdered sugar – Works double duty to sweeten the dough and coat the warm cookies in their signature snowy finish.
- Fresh lemon juice – Adds zingy brightness and sharp citrus contrast to balance the buttery richness.
- Lemon zest – Intensifies the lemon flavor with fragrant oils from the peel for a deeper citrus essence.
- Lemon extract – Boosts the lemon profile with a concentrated burst of flavor that holds up through baking.
- All-purpose flour – Provides structure while keeping the cookies soft and delicate.
- Salt – A small but mighty addition that enhances and balances the sweetness and tartness.
How to Make Lemon Snowball Cookies
Start by creaming the butter and part of the powdered sugar until soft and fluffy. Add lemon juice, zest, and extract for that vibrant citrus flavor.
Mix in the flour and salt to form a tender dough, then optionally tint with yellow food coloring for a sunny touch. Scoop, roll, and bake until set.
While still warm, toss each cookie in powdered sugar, let cool, then roll again for that dreamy snowball finish.
Tips & Twists for the Perfect Batch
To keep these cookies irresistibly soft, make sure your butter is well-softened before mixing. This ensures a smooth dough and even baking.
Want extra lemon punch? Add a touch more zest or even a drop of lemon oil—but tread lightly; it’s potent stuff.
For a fun variation, try a citrus medley using orange or lime zest in place of lemon, or even sandwich two cookies with lemon curd for a zesty surprise.
You can also skip the food coloring, but a touch of yellow gives a sunny hint at the flavor inside and adds cheerful color to cookie platters.
Keeping the Snowballs Fresh
Store leftover Lemon Snowball Cookies in an airtight container at room temperature for up to five days. Their flavor improves as they sit, soaking in that lemony goodness.
To freeze, let the cookies cool completely, then layer between parchment in an airtight container or freezer bag. Thaw overnight in the fridge and dust with fresh powdered sugar before serving if needed.
These cookies also make fantastic make-ahead treats for holidays or gatherings—just freeze uncoated, then sugar them fresh for that perfect snowy finish.
Lemon Snowball Cookies
Ingredients
- 1 tablespoon 15 ml fresh lemon juice
- 1 and 1/2 teaspoons lemon extract
- 1 and 1/2 cups 180 grams powdered sugar, divided
- 1 cup 230 grams unsalted butter, softened
- 2 and 1/4 cups 280 grams all-purpose flour, spooned and leveled
- 1/4 teaspoon salt
- Optional: 3–4 drops yellow food coloring
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper or silicone mats.
- In a stand mixer with a paddle attachment, or in a mixing bowl using an electric hand mixer, blend the softened butter with ½ cup (60 grams) of the powdered sugar until creamy and smooth, about 1–2 minutes. Reserve the remaining 1 cup for rolling.
- Incorporate the lemon juice, lemon zest, and lemon extract, mixing thoroughly.
- Gradually add the flour and salt, combining until the dough forms evenly. Scrape down the sides of the bowl as needed. For a touch of color, fold in the yellow food coloring until just integrated.
- Scoop out portions of dough using a 1-tablespoon cookie scoop or measuring spoon, roll into balls, and arrange on the prepared baking sheets.
- Bake each sheet separately for 14–15 minutes, or until the cookies are set.
- After baking, let the cookies rest for 5–10 minutes. While still warm, coat them in the reserved powdered sugar. Once fully cooled, roll them again in the sugar for a final snowy finish.
Notes
For extended storage, freeze cookies in a sealed bag or container for up to three months. Thaw overnight in the refrigerator, then bring to room temperature and, if desired, dust with more powdered sugar before serving.
