Lemon Snowball Cookies

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Hands-on time:
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Yield: 50 to 60 cookies

Recipe photo

This is a lemony riff on Wedding Cookies; they literally melt in your mouth.

Lemon Snowball Cookies

star rating (27) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 50 to 60 cookies
Published: 10/01/2011





1) Preheat the oven to 350°F.

2) In a medium-sized bowl, beat together the butter and salt until soft and fluffy.

3) Mix in the confectioners' or glazing sugar, and lemon oil or grated rind (zest).

4) Add the flour, mixing until well combined.

5) Form the dough into 1" balls; a teaspoon cookie scoop is a real time-saver, and your cookies will be nice and uniform. Place the balls on an ungreased baking sheet.

6) Bake the cookies for 12 to 15 minutes. They should be very light brown on the bottom, and feel set on top.

7) Remove the cookies from the oven. Let them cool on the baking sheets for 3 minutes before disturbing; they're very fragile when hot.

8) To finish the cookies: Sift the confectioners' or glazing sugar with the lemon powder and place in a shallow pan. Roll the warm cookies in the sugar/lemon coating.

9) Let the cookies cool completely, then add edible glitter (if desired) to the coating and re-roll in the sugar.

10) When completely cool, store cookies in airtight containers for 1 week, or freeze for longer storage.

Yield: 50 to 60 cookies.

Nutrition information

Serving Size: 1 cookie (15g) Servings Per Batch: 55 Amount Per Serving: Calories: 70 Calories from Fat: 30 Total Fat: 3.5g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 10mg Sodium: 10mg Total Carbohydrate: 9g Dietary Fiber: 0g Sugars: 5g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 12/21/2014
  • D.Waver from KAF Community
  • These are fantastic. My findings: the coating quantity in the recipe is way too much. Even halved it was too much. I don't like to waste the lemon juice powder because it is so good. I ended up throwing a lot away even though I coated generously. Go heavier on the coating ratio of lemon. No problem having it more lemony. I used the purple Winco scoop (that I use for mini cupcakes) and it made 21 cookies. I will double the recipe next time. Also found that 11 mins in 325 convection was perfect. Try these cookies, but make sure you make enough to keep for yourself before you give them all away!
  • star rating 12/21/2014
  • Phyllis from Alabama
  • This was my first time on this website, but this sounded exactly like what I was searching for. I didn't have lemon powder, but I had lemonade mix, which I substituted. I only got 37 cookies using a cooking 1" cookie dough ball dropper. So if a specific number of cookies is needed you may need more than one batch. Taste and texture was pure perfection.
  • star rating 12/17/2014
  • from
  • star rating 09/01/2014
  • gosz from annapolis, md
  • These were very nice lemon cookies. This has to be the BEST use for the lemon powder--the coating is very good.
  • star rating 04/18/2014
  • Carole from Lynnwood, WA
  • Very nice cookie. Used lemonade powder in lieu of lemon powder for the sugar coating and it worked well. This is an easy recipe to make but am puzzled as to why I only got 40 cookies out of it, when I made the 1" dough balls, as directed. I also flattened them prior to baking, which made the cookie less cakey. Good cookies. I'll make them again.
  • star rating 01/05/2014
  • Julie N. from Zionsville, IN
  • The taste on these lemon cookies is superb. The lemon powder and the lemon oil were new ingredients for me to try, and I look forward to trying them in other recipes. The only reason I rated these as a 4 was because they were the slightest bit dry. Next time I will try weighing the ingredients to ensure I have the correct measurements. I could have used too much flour by dry cup measuring.
    Be sure you use the fluff, sprinkle into the cup and level to measure the flour - and all should be well - that will weigh 4 to 4.25 ounces per cup and may be the magic to get a cookie that's less dry. Happy Baking! Irene@KAF
  • star rating 12/28/2013
  • KayceMcCarty from KAF Community
  • My nephew developed nut allergies a few years back, so finding something I can bake for him during the holidays can be a challenge. Thanks to the folks at King Arthur (who answered many questions about their products!), I have been able to bake items for him. This recipe was very similar to a cookie he remembered from his younger days. They turned out very well; now, the only thing he needs to do is keep his dad out of them! The lemon powder adds just the right amount of tartness without being bitter. These cookies have an excellent texture, flavor, and they store well.
  • star rating 12/19/2013
  • Bella from Toronto, ON
  • These cookies were lovely, and very simple to make. I did not have the lemon oil or lemon juice powder, so I used about 2 tsp of finely grated lemon rind in the batter - there was still a nice lemon flavour with only the rind. I did find that the flavour was a little dull right after baking, but was great on day 2, maybe once they had a change to meld! I would definitely make them again, but I think I will give the almond version a try next.
  • star rating 12/16/2013
  • Carolyn from Wichita
  • These are very good. It made 45 for me. Instead of lemon powder, I used unsweetened lemonade powder and it worked very well.
  • star rating 12/12/2013
  • Karmz from PA
  • easy to make and absolutely delicious. this will become a regular in our home!
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