Lemon Snowball Cookies

If you’re on the hunt for a delightful treat that’s perfect for both special occasions and everyday indulgence, look no further than these Lemon Snowball Cookies. With their bright lemony flavor and melt-in-your-mouth texture, these cookies are sure to become a staple in your baking repertoire. They’re light, refreshing, and coated in a generous layer of powdered sugar that resembles a soft snowball. Perfect for any gathering, these cookies will bring a taste of sunshine to your table.

Why I Love This Recipe

There’s something incredibly uplifting about lemon-flavored desserts, and these Lemon Snowball Cookies embody that vibrant zest to perfection. I love how easy they are to whip up, making them an ideal choice for both novice bakers and seasoned pros. The combination of lemon zest and extracts creates a flavor explosion that dances on your palate, while the delicate texture makes them a joy to eat. Plus, they look stunning on a platter, adding a pop of color and a sweet aroma to any event.

What You’ll Need

To make these delightful Lemon Snowball Cookies, gather the following ingredients:

• 2 cups (282g) all-purpose flour
• 3 tablespoons (24g) cornstarch
• 1/4 teaspoon salt
• 1 cup (8 oz) unsalted butter, softened
• 2/3 cup (84g) powdered sugar
• Zest of 2 lemons (about 4 teaspoons)
• 2 teaspoons lemon extract
• 1/2 teaspoon vanilla extract
• 1/2 cup (68g) finely chopped almonds
• 1 1/2 cups (180g) powdered sugar, for coating

What You’ll Need (Gear)

Before you start baking, make sure you have the following tools at hand:

• Mixing Bowl: A large bowl to combine your ingredients.
• Electric Mixer: For creaming butter and sugar smoothly.
• Measuring Cups and Spoons: Accurate measurements are key to baking success.
• Baking Sheet: To bake your cookies. Line it with parchment paper for easy cleanup.
• Cooling Rack: To allow your cookies to cool properly after baking.

Lemon Snowball Cookies Made Stepwise

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and achieve that perfect golden color.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined. This step is crucial as it ensures that the cornstarch is evenly distributed throughout the flour, contributing to the cookies’ light texture.

Step 3: Cream the Butter and Sugar

In another large mixing bowl, use an electric mixer to cream the softened unsalted butter and 2/3 cup of powdered sugar together until light and fluffy. This should take about 2-3 minutes. The fluffier the mixture, the better the texture of your cookies!

Step 4: Add Zest and Extracts

Add the lemon zest, lemon extract, and vanilla extract to the butter mixture. Mix until everything is well combined, allowing the zesty aroma to fill your kitchen.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: Fold in Almonds

Gently fold in the finely chopped almonds using a spatula. This adds a lovely crunch to your Lemon Snowball Cookies.

Step 7: Form the Cookies

Using a tablespoon or a small cookie scoop, portion out the dough and roll it into balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Step 8: Bake

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

Step 9: Coat in Powdered Sugar

Once the cookies are out of the oven, let them cool on the baking sheet for about 5 minutes. Then, while they are still warm, roll them in the 1 1/2 cups of powdered sugar until they are fully coated. Allow them to cool completely on a wire rack.

Dairy-Free/Gluten-Free Swaps

If you’re looking to make these Lemon Snowball Cookies dairy-free or gluten-free, here are some tips:

• Butter: Substitute with a dairy-free alternative like coconut oil or a plant-based butter.
• Flour: Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best results.
• Almonds: Ensure they are processed in a gluten-free facility if you’re avoiding gluten entirely.

Frequent Missteps to Avoid

Baking is an art, and like any art form, there are common pitfalls to watch out for:

• Overmixing the dough can result in tough cookies. Mix just until the ingredients are combined.
• Make sure your butter is softened but not melted. This helps achieve the right texture.
• Don’t skip the chilling time. Letting the dough rest can improve the flavor and prevent spread during baking.
• Be careful with the lemon zest; too much can lead to bitterness. Stick to the recommended amount for the best flavor.

Storing Tips & Timelines

To keep your Lemon Snowball Cookies fresh, follow these storage tips:

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are fully cooled and then place them in a freezer-safe bag or container. They can be frozen for up to three months. When you’re ready to enjoy them, simply thaw at room temperature and coat with powdered sugar again if desired.

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just roll the dough into balls and store them in the fridge until you’re ready to bake. You can also freeze the rolled dough for up to 3 months.

What can I substitute for almonds?

If you prefer not to use almonds, you can substitute them with finely chopped walnuts, pecans, or even leave them out entirely for a nut-free version. Just remember to adjust the baking time slightly if you change the size of the cookie.

Can I use lemon juice instead of lemon extract?

While lemon juice adds acidity, it doesn’t provide the concentrated flavor that lemon extract does. If you’re in a pinch, you can use lemon juice, but for the best results, stick to the extract for that vibrant lemon flavor.

Why are my cookies spreading too much?

Excessive spreading can occur if the dough is too warm or if you didn’t use enough flour. Make sure your butter is softened but not melted, and consider chilling the dough for at least 30 minutes before baking for better shape retention.

Because You Liked This

If you enjoyed making Lemon Snowball Cookies, you might also love:

• Soft Lemon Cookies
• Almond Flour Lemon Cookies
• Vegan Lemon Bars
• Lemon Blueberry Bread

Make It Tonight

Now that you have all the details, it’s time to get baking! These Lemon Snowball Cookies are not just a dessert; they’re an experience that will brighten your day and warm your heart. Gather your ingredients, follow the steps, and treat yourself to a taste of sunshine. Happy baking!