Description
Bright Buttery Lemon Cream Snowball Cookies are a melt-in-your-mouth citrus treat packed with fresh lemon zest and a creamy buttery base. These easy lemon snowball cookies are perfect for spring desserts, holiday platters, or whenever you’re craving something light, tangy, and sweet. Ideal for cookie exchanges, these powdered sugar-coated bites are irresistible and freezer-friendly.
Ingredients
1 cup unsalted butter
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons heavy cream
1/2 cup powdered sugar (for coating)
Instructions
1. In a large bowl, beat the unsalted butter and powdered sugar until light and fluffy.
2. Add in the lemon zest, lemon juice, vanilla extract, and heavy cream. Mix until smooth.
3. In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add this to the wet ingredients, stirring until a soft dough forms.
4. Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
5. Bake at 350°F (175°C) for 10-12 minutes until bottoms are lightly golden.
6. Let cookies cool for 5 minutes, then roll them in powdered sugar while still warm.
7. Once fully cooled, roll them in powdered sugar again for a classic snowball finish.
8. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Notes
Make sure the butter is at room temperature before creaming.
Use fresh lemon zest for the best flavor—don’t skip it!
Roll the cookies in powdered sugar twice for a fully coated snowball effect.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg