Lemon Snowball Cookies

Lemon Snowball Cookies Recipe

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Cathy Gillespie


I use real lemon juice instead of extract.

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2 c
all purpose flour
3 Tbsp
1/4 tsp
1 c
butter, softened
2/3 c
powdered sugar
zest of 2 lemons
2 tsp
lemon extract
1/2 tsp
1/2 c
almonds, finely chopped
1 1/2 c
powdered sugar, to roll cookies in


1Whisk together flour, cornstarch and salt. Set aside.
2With the paddle attachment of the mixer, mix butter on medium speed until creamy, about 20 seconds. Blend in 2/3 cup powdered sugar. Mix in zest and extracts. On low add in flour mixture until just combined. Stir in almonds. Cover bowl with plastic wrap and chill 30 minutes.
3Preheat oven 1/2 way through chilling time, to 350.
4Scoop dough 1 TBS at a time and roll into a ball, then place on parchment lined baking sheets, spacing cookies 2" apart. Bake 16-18 minutes. Remove from oven; allow to cool several minutes then while cookies are still warm, roll in powdered sugar. Transfer to a wire rack to cool. When cookies are cooled, roll in powdered sugar a second time.
5Store in an air tight container.

About Lemon Snowball Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American