Dessertscrazyforcrust3.6
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!
👥 40 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
2
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.
lemon juice1 teaspoonlemon zest2 teaspoons-2 cups powdered sugar + 2 teaspoons lemon zest (for rolling)1
3
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.
4
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.
lemon zest2 teaspoons-2 cups powdered sugar + 2 teaspoons lemon zest (for rolling)1
5
Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Nutrition Facts
calories
133 kcal
fat Content
9 g
serving Size
2 cookies
sugar Content
12 g
sodium Content
994 mg
cholesterol Content
24 mg
carbohydrate Content
13 g
saturated Fat Content
6 g
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