Buttery Lemon Snowball Cookies
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Lemon Snowball Cookies

Lemon Snowball Cookies - an easy wedding cookie recipe filled with lemon zest, juice, and extract. These are the perfect tea cake cookies!
Servings 40 -44 cookies
Calories 133kcal
Author Dorothy Kern

Ingredients

  • 1 cup unsalted butter room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon extract optional
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 2 1/4 cups flour
  • 1-2 cups powdered sugar + 2 teaspoons lemon zest for rolling

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
  • Beat butter, powdered sugar, lemon juice, lemon extract, and salt until smooth, then stir in lemon zest. Add the flour and mix until a stiff dough forms. If you're using a stand mixer, this will just take a minute or so. If you're using a hand mixer it will take much longer.
  • Scoop tablespoon sized cookies onto your cookie sheet. These don't spread so you can crowd them a bit, leaving about 1-2" between cookies. Bake for 8-12 minutes, rotating pans halfway through baking, until the cookies are no longer wet looking. Cool 10 minutes before rolling in powdered sugar.
  • Stir powdered sugar and lemon zest together in a bowl. Roll cookies to coat. If desired, do a second roll once they're completely cool, so they're perfectly white.
  • Store cookies in an airtight container for up to 3 days or freeze for up to one month.

Nutrition

Serving: 2cookies | Calories: 133kcal | Carbohydrates: 13g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 994mg | Sugar: 12g