Lemon Cream Snowball Cookies are soft, buttery, and melt-in-your-mouth, with a bright lemon flavor that makes them feel fresh and light despite their rich texture. These cookies are a citrusy twist on classic snowball cookies, combining a tender shortbread-style base with lemon zest and a smooth, creamy finish from powdered sugar. They’re perfect for spring, holidays, or anytime you want a cookie that’s sweet but not heavy.
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Why You’ll Love This Recipe
- Bright lemon flavor that balances the buttery dough
- Soft, tender texture that melts in your mouth
- Not overly sweet, even with the powdered sugar coating
- Easy dough with simple pantry ingredients
- Perfect for holidays, cookie trays, and gifting
- Stores and freezes very well
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup finely chopped nuts (optional, pecans or almonds work well)
Recommended Baking Tools
These tools make Cherry Snowball Cookies easier to shape, bake, and roll in powdered sugar.
Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.
Preparation Steps
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter and powdered sugar until smooth and fluffy.
- Mix in lemon zest and vanilla extract until fully combined.
- Add flour and salt, mixing just until a soft dough forms.
- Fold in chopped nuts if using.
- Scoop dough and roll into 1-inch balls.
- Place cookies about 1 inch apart on the prepared baking sheet.
- Bake for 12–15 minutes until set but still pale on top.
- Let cookies cool for 5 minutes, then gently roll in powdered sugar while warm.
- Once completely cooled, roll again in powdered sugar for a snowy finish.
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Cooking Notes
Snowball cookies should remain light in color. Overbaking will dry them out and reduce their tender texture. The first powdered sugar coating melts slightly, which helps the second coating stick and creates that classic snowy look.
Variations
- Add 1–2 tablespoons lemon juice to the dough for extra tang
- Use white chocolate chips instead of nuts
- Swap lemon zest for lime or orange zest
- Drizzle with lemon glaze instead of powdered sugar
- Make them nut-free by omitting nuts entirely
Tips
- Use room-temperature butter for easy mixing
- Finely zest only the yellow part of the lemon for best flavor
- Handle warm cookies gently, they’re delicate
- Don’t skip the second sugar coating
- Store completely cooled cookies to avoid condensation
Serving Suggestions
- Serve with tea, coffee, or lemonade
- Add to spring or holiday cookie platters
- Package in gift boxes or tins
- Pair with shortbread or vanilla cookies
- Dust with extra powdered sugar just before serving
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Cooking Time: 12–15 minutes
- Total Time: About 30 minutes
Nutritional Information (Per Cookie)
Approximate values
- Calories: 145
- Protein: 2g
- Fat: 9g
- Carbohydrates: 14g
FAQs
Do these cookies taste very lemony?
They have a gentle lemon flavor that’s fresh, not overpowering.
Can I skip the nuts?
Yes. The cookies will still be soft and delicious without nuts.
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours before baking.
Do these freeze well?
Yes. Freeze baked cookies without powdered sugar, then roll after thawing.
Why roll the cookies twice in sugar?
The first roll melts slightly, the second gives a snowy, bakery-style finish.
Conclusion
Lemon Cream Snowball Cookies are a fresh, elegant twist on a classic cookie. With their soft, buttery texture and bright citrus flavor, they’re easy to make and perfect for any occasion. Whether you’re baking for the holidays or just want something light and comforting, these lemon snowballs are always a hit.