Soft, buttery Lemon Snowball Cookies coated in lemon powdered sugar. Easy, quick, and perfect for holidays or everyday baking.
These Lemon Snowball Cookies taste like a bright little drop of sunshine tucked inside a soft, buttery bite. I grew up making classic snowballs with my family and the lemon really rakes me back to my grandmother’s table..I know people don’t like to hear the stories, but it’s so very true.. these cookies are childhood!
They melt in your mouth, they stay soft for days, and the citrusy sugar coating makes them extra special.
If you love simple cookie recipes that look impressive on a platter but take almost no fuss, these little snowballs are such a joy to make. They’re also perfect for gifting because they hold their shape beautifully and stay delicious for days.
Quick Bites About This Recipe
Swaps: Lemon extract can be replaced with vanilla for a softer flavor profile.
Make Ahead: Chill the dough up to 48 hours before baking.
Freezer Friendly: Freeze baked cookies up to 3 months.
Variations & Substitutions: Try Lime or orange zest and extract can lemon for a flavor twist.
Lemon Snowball Cookies Ingredients
Powdered sugar: Gives these cookies their signature tender, melt in your mouth texture. It blends smoothly and sweetens without making the dough gritty.
Salted butter: Butter is the flavor backbone here, so use good quality. Salted butter balances the sweetness and keeps the cookie soft.
Lemon extract: A tiny splash boosts the lemon aroma so it comes through even after baking.
Lemon zest: Fresh zest adds bright, true lemon flavor that tastes natural and clean.
All purpose flour: Creates the structure for the snowball texture. Spoon and level or weigh so the cookies don’t get dry from too much flour.
Powdered sugar (for coating): This gives the cookies their snowy finish and makes them look so cute on a cookie tray.
Lemon zest, completely dry: Allowing the zest to dry helps it mix evenly into the coating without clumping or melting the powdered sugar.
How to Make Lemon Snowball Cookies
Start by preheating your oven to 325°F so the cookies bake low and slow without browning on top. Line a cookie sheet with parchment paper.
Mix the sugar coating in a small bowl by stirring together the powdered sugar and dried lemon zest. Once it looks evenly speckled with yellow, set it aside for after baking.
In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy. Add the lemon extract and zest and mix again until the dough smells bright and citrusy.
Add the flour slowly, mixing just until the dough comes together. Snowball dough is soft but should not feel sticky. If it looks crumbly, keep mixing another few seconds and it will pull together.
Scoop about 1 tablespoon of dough and then roll it into a ball. Place each cookie 2 inches apart on the baking sheet.
Bake for 12-15 minutes until the bottoms are lightly golden but the tops stay pale. The cookies should not brown on the top at all.
Cool the cookies completely, then roll each one generously in the lemon powdered sugar coating. Give them a second roll for an extra snowy appearance.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container at room temperature for up to 5 days.
Freeze: Freeze baked cookies up to 2 months. Thaw at room temperature before enjoying. I prefer to skip the coating until after defrosting.
Recipe Tips and Notes
- Roll the cookies in the sugar only when fully cooled so the coating sticks without melting.
- If your lemon zest is moist, spread it on a plate for 20-30 minutes to air dry before mixing into the coating.
- Use a cookie scoop for evenly sized snowballs that bake at the same speed.
Lemon Snowball Cookies
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Ingredients
Powdered Sugar Topping
- 1/2 cup powdered sugar 57 g
- 1 teaspoon lemon zest completely dry
Lemon Snowballs
- 1/4 cup powdered sugar 30 g
- 1 cup salted butter softened, 226 g
- 1/2-1 teaspoon lemon extract
- 1 teaspoon lemon zest
- 2 1/8 cups all purpose flour 255 g
Instructions
- Preheat the oven to 325 F (165 C). Line a cookie sheet with parchment if it is not nonstick.
- In a small bowl, stir together the powdered sugar and dried lemon zest for the sugar coating. Set aside.1/2 cup powdered sugar, 1 teaspoon lemon zest
- In a large mixing bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the lemon extract and lemon zest and mix again until combined.1/4 cup powdered sugar, 1 cup salted butter, 1/2-1 teaspoon lemon extract, 1 teaspoon lemon zest
- Add the flour gradually and mix on low until the dough comes together in a soft, cohesive ball. Scrape down the bowl as needed to help the dough form.2 1/8 cups all purpose flour
- Scoop 1 tablespoon portions of dough, about 15 g each. Gently squeeze the dough to help it hold together, then roll into smooth balls. Place the balls 2 inches apart on the prepared baking sheet.
- Bake for 12-15 minutes. The bottoms should be lightly golden while the tops stay pale. Remove from the oven and cool completely on the baking sheet.
- Once cooled, roll each cookie in the powdered sugar coating until fully covered. For an extra snowy finish, roll a second time.
- Store in an airtight container at room temperature.
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Notes
- Substitutions: You can replace lemon extract with vanilla for a softer lemon flavor. Lime or orange zest and extract can lemon for a flavor twist.
- Storage: Keep cookies in an airtight container for up to 5 days. Freeze up to 2 months.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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