Lemon Snowball Cookies: Recipe and Baking Tips
Written by MasterClass
Last updated: May 31, 2022 • 2 min read
Coated in powdered sugar, full of tart lemon flavor, and boasting just the right amount of sweetness, lemon snowball cookies are a perfect snack or dessert. Read ahead to learn how to make lemon snowball cookies.
Learn From the Best
What Are Lemon Snowball Cookies?
Lemon snowball cookies are buttery, crumbly cookies coated with sweet, snowy powdered sugar and elevated by a bright, lemony flavor. A popular holiday offering, citrusy snowball cookies are similar to Russian tea cakes and Mexican wedding cookies. Some home bakers incorporate nuts into the recipe for textural contrast.
Enjoy these crumbly cookies on their own, on the go, or with coffee or tea. Store leftover cookies in an airtight container at room temperature.
3 Tips for Making Lemon Snowball Cookies
Amplify the lemon quotient of your cookies by adding more than just fresh lemon juice. Zesting lemons before juicing them is an excellent option for adding more lemon flavor, while extracts and oils are a great way to achieve an even sharper lemon flavor. Here’s what else to know:
- 1. Bind with more water or lemon juice. Because this cookie recipe doesn’t include eggs, the dough will be crumbly and lighter than most other doughs. Knead the dough a few times by hand to help it come together, and add a teaspoon of liquid at a time as needed. Learn about different kneading techniques.
- 2. Experiment with different mix-ins. Add components that pair well with lemon, like poppy seeds, pulverized pecans or walnuts, thinly sliced almonds or almond extract, or finely shredded coconut for a unique take on a standard lemon cookie.
- 3. Make a gluten-free variation. Swap the all-purpose flour for your favorite gluten-free baking blend or use almond flour for a nutty taste.
Easy Lemon Snowball Cookies Recipe
makes
10–12 cookiesprep time
10 mintotal time
25 mincook time
15 minIngredients
Note: The total time does not include 15 minutes of inactive time.
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Line a baking sheet with parchment paper or a silicone baking mat.
- 3
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set the bowl aside.
- 4
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, scraping down the sides as needed, about 3–4 minutes.
- 5
Add the lemon extract, lemon juice, and lemon zest, and beat to incorporate.
- 6
Add the dry ingredients to the wet ingredients and mix until combined.
- 7
Use a cookie scoop or tablespoon measuring spoon to shape the cookie dough into balls and place them onto the prepared baking sheet. (The cookies won’t spread as they bake, so feel free to crowd the baking sheet.)
- 8
Bake until the cookies have set and are just beginning to turn golden brown, about 15 minutes.
- 9
Place about 1 cup of powdered sugar in a small bowl.
- 10
Remove the cookies from the oven. When they are cool enough to handle but still warm, roll them in the confectioners’ sugar, one at a time. Set the powdered cookies on a wire rack to cool completely.
Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.