A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Lemon Snowball Cookies

Author: Charlotte Bothe

Lemon Snowball Cookies  Recipe Lemon Snowball Cookies  Recipe

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

Connect with us

At a glance

50 to 60 cookies
Nutrition information


Choose your measure:


  • 1 cup (16 tablespoons) unsalted butter
  • 1/4 teaspoon salt*
  • 1/2 cup confectioners' sugar or glazing sugar
  • 1/8 teaspoon lemon oil or 2 teaspoons grated lemon rind (zest)
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • *If you use salted butter, omit the added salt.


  • 2 cups confectioners' or glazing sugar
  • 1/4 to 1/2 cup lemon juice powder
  • edible glitter, optional


  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.
  11. 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.