Back to Recipes

Lemon Snowball Cookies

Ingredients

Doubled Ingredients

Try doubling lemon zest, this seems to add the best lemony flavor and it could be a little stronger


Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer,
  2. cream together the butter and ½ cup (60 grams) of powdered sugar (set the remaining 1 cup aside to roll the cookies in) for 1-2 minutes or until well combined.
  3. Add the lemon juice, lemon zest, and lemon extract and mix until fully combined.
  4. Mix in the flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. If using food coloring, mix in a few drops until just combined.
  5. Scoop out the cookie dough, 15 grams roll into balls, and place on the prepared baking sheets.
  6. Bake in separate batches at 350°F for 14:30 minutes or until the cookies are set.
  7. Allow cookies to cool slightly for about 5-10 minutes, then roll each cookie in the remaining 1 cup (120 grams) of powdered sugar while they're still warm. Allow to cool completely and roll all of the cookies one more time in the powdered sugar.

Notes

This recipe is easy to double, makes about 80 when doubled

Store cookies in an airtight container on the counter for up to five days.

Freezing Instructions: Cookies will freeze well for up to 3 months stored in a freezer bag or container. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Roll in additional powdered sugar if needed once the cookies have thawed.

https://www.livewellbakeoften.com/lemon-snowball-cookies/