Lemon Snowball Cookies. In a bowl, cream butter, sugar and egg until well blended. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. When firm enough to handle but still warm, carefully roll the cookies in the coating. Let the cookies cool completely, then re-roll in the sugar. These lemon snowball cookies are snowball shaped bites of melt in your mouth sweet deliciousness.
This snowball cookie recipe is perfect for a cookie swap and will be a cookie recipe that you will love to make each Christmas.
Oh the weather outside is frightful and the time is just delightful - or something like that!
Lemon Snowballs, also known as Lemon Meltaway cookies, are buttery, lemony, and melt-in-your-mouth delicious.
You can have Lemon Snowball Cookies using 11 ingredients and 1 steps. Here is how you cook it.
Ingredients of Lemon Snowball Cookies
- You need 1/2 cup of butter.
- Prepare 2/3 cup of sugar.
- You need 1 of Egg.
- Prepare 1/4 cup of lemon juice.
- Prepare 1 tbsp of lemon zest.
- You need 2 cup of flour.
- Prepare 1/4 tsp of baking soda.
- You need 1/4 tsp of baking powder.
- Prepare 1/4 tsp of salt.
- It's 1/4 tsp of cream of tartar.
- You need 1 tsp of lemon extract.
Roll these cookies twice in confectioner's sugar; the first rolling allows the sugar to melt into the cookie while they are still hot from the oven, the second rolling gives the finished snowy-white topping. Line a large baking sheet with parchment paper or a silicone mat. The lemon snowball cookies recipe is nut-free, so they're perfect for those with allergies. The lemon flavor comes from lemon juice and zest in the batter, as well as a touch of lemon extract.
Lemon Snowball Cookies step by step
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Cover and refrigerate the dough for at least 1 hour. Roll into 1-in. balls or using a small cookie scoop. Place on ungreased baking sheet. Bake at 350° for 9 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar. Yield: about 3 dozen.
There's also lemon zest in the powdered sugar you roll them in. These lemon butter cookies are delicious little snowballs full of vibrant lemon flavor. Fresh finely grated lemon zest and lemon juice flavor the cookies perfectly, and the powdered sugar coating makes them extra special. We add chopped walnuts to the cookies but they may be made with chopped pecans or no nuts at all. This recipe comes from my favorite snowball cookie recipe which has actually been my most popular recipe this December.