Lemon Snowball Cookies
These tender lemon snowball cookies melt on your tongue with bright citrus flavor and buttery sweetness. Perfect for spring gatherings or whenever you need sunshine!
What Makes These Lemon Snowball Cookies Special?
These lemon snowball cookies combine softened unsalted butter, fresh lemon juice, bright lemon zest, and aromatic lemon extract with all-purpose flour, creating delicate, crumbly cookies coated generously in snowy powdered sugar that deliver an intense citrus burst with every buttery, melt-in-your-mouth bite.
I stumbled upon this lemon ball cookies recipe one rainy April afternoon when I desperately needed something cheerful. My classic Russian tea cakes sat in the pantry, and I thought—why not give them a sunny lemon makeover?
The result was these impossibly tender cookies that taste like sunshine rolled in snow. They’ve become my go-to whenever I need to brighten someone’s day (or my own).
If you’re a fan of powdered sugar cookies, you’ll also love my easy pecan nut ball cookies recipe for that same melt-away texture with toasty nuttiness.
Table of Contents
Why You’ll Love These Lemon Powdered Sugar Cookies
Lemon powdered sugar cookies hit that perfect sweet spot between simple and spectacular. Here’s why they’ll steal your heart:
They’re ridiculously easy. No chilling, no rolling pins, no cookie cutters. Just scoop, bake, and roll in sugar. I made my first batch while half-watching a movie, and they turned out perfectly.
The lemon flavor is bright but balanced. Triple lemon power—juice, zest, and extract—means you get real citrus zing without any artificial aftertaste. My neighbor described them as “biting into a lemon cloud,” which is oddly accurate.
They look elegant without any effort. That snowy powdered sugar coating makes them look bakery-fancy. I’ve brought these to book clubs, potlucks, and bridal showers, and they always disappear first.
The texture is something special. According to King Arthur Baking, the high butter-to-flour ratio creates a tender, shortbread-like crumb that practically dissolves on your tongue. It’s chemistry meeting magic.
They’re incredibly versatile. These lemon wedding cookies work for every occasion—spring brunches, holiday cookie trays, thank-you gifts, or Tuesday nights when you just want something sweet.
I once forgot a batch on the counter overnight (don’t judge), and they were still perfectly delicious the next morning. That’s when I knew this recipe was a keeper.
Melt-in-Your-Mouth Lemon Snowball Cookies
Equipment
- Stand mixer or electric hand mixer
- Two large baking sheets
- 1 tablespoon cookie scoop
- medium mixing bowl
- Cooling racks
Ingredients
- 1 cup unsalted butter softened (230 grams)
- 1½ cups powdered sugar divided – ½ cup for dough, 1 cup for coating (180 grams)
- 1 tablespoon fresh lemon juice 15 ml
- 1 lemon lemon zest zest only
- 1½ teaspoons lemon extract
- 2¼ cups all-purpose flour spooned and leveled (280 grams)
- ¼ teaspoon salt
- 3-4 drops yellow food coloring optional
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone mats. Set them aside where you can easily reach them.
- In your stand mixer bowl fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter and ½ cup (60 grams) of powdered sugar together for 1-2 minutes until well combined and fluffy. Set aside the remaining 1 cup of powdered sugar in a medium bowl for coating later.
- Mix in the fresh lemon juice, lemon zest, and lemon extract, beating until fully combined. The mixture might look slightly curdled—that’s totally normal and will smooth out when you add the flour.
- Add the all-purpose flour and salt, mixing on low speed until just combined. Stop the mixer and scrape down the bowl sides with a spatula to catch any flour pockets. If you’re using yellow food coloring, add 3-4 drops now and mix briefly until the color is even.
- Using a 1-tablespoon cookie scoop or measuring tablespoon, portion out the dough. Roll each portion between your palms into smooth balls and place them about 2 inches apart on your prepared baking sheets.
- Bake one sheet at a time on the middle oven rack for 14-15 minutes. The cookies are done when they’re set and the bottoms are just barely golden. Don’t overbake or they’ll lose that melt-in-your-mouth tenderness.
- Let the cookies cool on the baking sheet for 5-10 minutes until they’re warm but not hot. While still warm, gently roll each cookie in the reserved powdered sugar and place on a cooling rack. Once completely cool, roll them a second time in the powdered sugar for that thick, bakery-style coating.
Notes
Nutrition
Nutritional Information Per Cookie
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Protein | 1g |
| Carbohydrates | 11g |
| Fat | 4g |
| Sugar | 5g |
Based on 38 cookies. Values are approximate.
Lemon Snowball Cookies Ingredients
Gathering your ingredients for lemon ball cookies is half the fun. Here’s what you’ll need—and trust me, fresh lemon makes all the difference here. I once tried bottled lemon juice in a pinch, and the cookies tasted like furniture polish. Never again!
| Amount | Ingredient |
|---|---|
| 1 cup (230g) | Unsalted butter, softened to room temperature |
| 1½ cups (180g) | Powdered sugar, divided (½ cup for dough, 1 cup for coating) |
| 1 tablespoon (15ml) | Fresh lemon juice (about ½ a lemon) |
| Zest of 1 lemon | Bright yellow zest only, no bitter white pith |
| 1½ teaspoons | Lemon extract for concentrated citrus flavor |
| 2¼ cups (280g) | All-purpose flour, spooned and leveled (not packed) |
| ¼ teaspoon | Salt to balance sweetness |
| 3-4 drops | Yellow food coloring (completely optional for color) |
Quick ingredient note: Room-temperature butter is crucial here. It should be soft enough to leave a fingerprint but not greasy or melted. I usually set mine out about an hour before baking.
For more powdered sugar cookie variations, check out my best cookies with pecans and powdered sugar guide.
Essential Equipment
You don’t need fancy gadgets for these powdered lemon cookies, just a few basics:
Must-Have Tools:
- Stand mixer or electric hand mixer (makes creaming so much easier)
- Two large baking sheets
- Parchment paper or silicone baking mats (prevents sticking)
- 1-tablespoon cookie scoop (for uniform cookies)
- Medium mixing bowl for rolling in sugar
- Microplane or zester for fresh lemon zest
Nice to Have:
- Kitchen scale for precision (though measuring cups work fine)
- Cooling racks (or just use your baking sheets)
- Small offset spatula for transferring warm cookies
How to Make Perfect Lemon Snowball Cookies
Making lemon snowball cookies is straightforward, but a few small details make them extraordinary. Let me walk you through exactly how I do it.
1. Prep your workspace. Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone mats. Set them aside where you can easily reach them.
2. Cream the butter and sugar. In your stand mixer bowl fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter and ½ cup (60 grams) of powdered sugar together for 1-2 minutes until well combined and fluffy.
Don’t skip this step—proper creaming incorporates air for a lighter texture. Set aside the remaining 1 cup of powdered sugar in a medium bowl for coating later.
3. Add the lemon trio. Mix in the fresh lemon juice, lemon zest, and lemon extract, beating until fully combined. The mixture might look slightly curdled—that’s totally normal and will smooth out when you add the flour.
4. Incorporate dry ingredients. Add the all-purpose flour and salt, mixing on low speed until just combined. Stop the mixer and scrape down the bowl sides with a spatula to catch any flour pockets. If you’re using yellow food coloring (I usually skip it), add 3-4 drops now and mix briefly until the color is even.
5. Shape the cookies. Using a 1-tablespoon cookie scoop or measuring tablespoon, portion out the dough. Roll each portion between your palms into smooth balls and place them about 2 inches apart on your prepared baking sheets—they don’t spread much, so you can fit about 18-20 per sheet.
6. Bake until set. Bake one sheet at a time on the middle oven rack for 14-15 minutes. The cookies are done when they’re set and the bottoms are just barely golden (lift one gently with a spatula to peek). They’ll still look pale on top—that’s perfect. Don’t overbake or they’ll lose that melt-in-your-mouth tenderness.
7. The double sugar roll. Here’s the secret to that perfect snowy coating: Let the cookies cool on the baking sheet for 5-10 minutes until they’re warm but not hot (you should be able to handle them comfortably).
While still warm, gently roll each cookie in the reserved powdered sugar and place on a cooling rack. Once completely cool—this is important—roll them a second time in the powdered sugar for that thick, bakery-style coating.
Pro Tips for Bakery-Perfect Results
Lemon wedding cookies might seem simple, but these tips will take yours from good to absolutely phenomenal.
Room temperature matters more than you think. Your butter should be 65-68°F for optimal creaming. According to Serious Eats, butter that’s too cold won’t incorporate air properly, while butter that’s too warm creates greasy, flat cookies. When butter reaches room temperature, it forms a stable emulsion with sugar that traps air bubbles, creating that tender, light crumb we’re after.
Measure flour correctly. Spoon flour into your measuring cup and level it with a knife rather than scooping directly from the bag. Scooping packs the flour, and you can end up with 20-30% more flour than the recipe calls for, resulting in dry, crumbly cookies that fall apart.
Don’t skip the double sugar coating. Rolling warm cookies coats them in sugar that slightly melts into the surface. The second roll after cooling adds that thick, powdery layer that looks gorgeous and tastes amazing. It’s the difference between “nice cookies” and “wow, where did you get these?”
Fresh lemon is non-negotiable. Bottled lemon juice contains preservatives that taste bitter when baked. Fresh lemon juice has bright, complex citrus notes with natural sugars and aromatic compounds that bottled juice simply can’t match. Plus, you need that fresh zest for maximum lemon punch.
Size consistency is your friend. Using a cookie scoop ensures every cookie is the same size, which means they all bake evenly. No burnt small ones or underdone large ones—just perfectly baked cookies across the board.
Troubleshooting Common Cookie Challenges
Why Are My Lemon Snowball Cookies Spreading Too Much?
Your butter was probably too warm or your dough needed a quick chill. If your kitchen is hot (above 75°F), pop the shaped cookie balls in the fridge for 15-20 minutes before baking. Cold dough spreads less in the oven.
What If My Cookies Are Dry and Crumbly?
You likely added too much flour or overbaked them. These cookies should be tender and delicate, not dry. Next time, measure flour more carefully and pull them from the oven at 14 minutes—they’ll continue cooking slightly on the hot pan.
Why Isn’t the Powdered Sugar Sticking?
You might’ve rolled them when they were too cool. The sugar needs the residual warmth to adhere properly. If you missed the window, warm them in a 200°F oven for 2-3 minutes, then roll immediately.
Can I Make These Without Lemon Extract?
Absolutely! Just increase the lemon zest to 2 lemons and add an extra ½ tablespoon of lemon juice. The flavor will be slightly less intense but still delicious.
Creative Variations & Fun Twists
Powdered lemon cookies are wonderfully adaptable. Here are some variations I’ve tested and loved:
Lemon-Lime Snowballs: Replace half the lemon juice and zest with lime for a tropical twist. The combination tastes like sunshine and vacation.
Gluten-Free Version: Swap the all-purpose flour with a 1-to-1 gluten-free baking blend like Bob’s Red Mill. The texture stays remarkably similar.
Lavender Lemon Cookies: Add ½ teaspoon culinary lavender to the dough with the lemon. It’s sophisticated and perfect for spring tea parties.
Coconut Coating: Roll the second time in a mixture of ½ cup powdered sugar and ½ cup finely shredded coconut. Tastes like a lemon macaroon!
Holiday Version: Add ½ teaspoon almond extract along with the lemon and tint the dough pale yellow or leave it white for a winter wonderland vibe.
How to Serve, Store & Keep Fresh
Serving these beauties: These lemon powdered cookies are perfect at room temperature with hot tea, iced lemonade, or a cappuccino. I love setting them on a pretty plate dusted with extra powdered sugar and fresh lemon slices for garnish. They’re elegant enough for fancy occasions but cozy enough for everyday snacking.
Storage tips: Store in an airtight container at room temperature for up to 1 week. Layer them between sheets of parchment paper to prevent the powdered sugar from getting sticky or absorbed. They stay remarkably fresh—I’ve had them last 10 days and still taste great.
Can you freeze them? Absolutely! Freeze baked and sugar-coated cookies in a freezer-safe container for up to 3 months. Thaw at room temperature for about 30 minutes, then give them a quick roll in fresh powdered sugar to refresh that snowy coating.
You can also freeze the shaped but unbaked dough balls for up to 2 months—bake straight from frozen, adding 2-3 extra minutes to the baking time.
No-Waste Kitchen Magic
Got extra lemon after zesting and juicing? Here’s how to use every bit:
Save those lemon shells: Toss them down your garbage disposal with ice cubes to freshen and clean it naturally. Or simmer them in water with cinnamon sticks for a homemade air freshener.
Freeze extra zest: Zest multiple lemons at once and freeze the zest in a small container or ice cube tray. It keeps for months and you’ll always have lemon zest ready for baking emergencies.
Make lemon simple syrup: Got extra juice? Combine equal parts lemon juice and sugar, heat until dissolved, and you’ve got a versatile syrup for cocktails, iced tea, or drizzling over pound cake.
Leftover powdered sugar? Don’t toss that sugar from the coating bowl! It’s now lemon-infused. Use it to sweeten tea, dust over pancakes, or mix into frosting for bonus lemon flavor.
Lemon Snowball Cookies FAQs
Can I make lemon snowball cookies ahead of time?
Yes! These are actually perfect make-ahead cookies. Bake them up to 3 days before you need them and store in an airtight container. Just roll them in fresh powdered sugar right before serving for that pristine snowy look.
What’s the best way to get the most juice from lemons?
Roll room-temperature lemons firmly on the counter before cutting—this breaks down the membranes inside. You can also microwave whole lemons for 10-15 seconds to warm them slightly, which releases more juice when squeezed.
Why do my lemon ball cookies taste bitter?
You probably got some of the white pith when zesting. Only zest the bright yellow outer layer—the white pith underneath is very bitter. A microplane grater gives you the best control for getting just the flavorful zest.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt to just a pinch (about ⅛ teaspoon). Unsalted butter gives you better control over the overall saltiness and lets the lemon flavor shine through more clearly.
How do I know when the cookies are done baking?
They should be set around the edges and pale on top—not browned. The bottoms will be barely golden. They’ll firm up as they cool, so don’t wait for them to look “done” or you’ll end up with dry cookies.
What if I don’t have lemon extract?
Increase the lemon zest to 1½ lemons worth and add an extra teaspoon of fresh lemon juice. You could also add ¼ teaspoon of vanilla extract to round out the flavor profile.
Time to Bake Some Sunshine!
There you have it—the easiest, most delicious lemon snowball cookies you’ll ever make. These little beauties have become my signature cookie, the ones people specifically request for gatherings and gift boxes.
There’s something magical about that first bite when the powdered sugar hits your tongue, followed by the bright lemon flavor and buttery, tender crumb that just melts away.
I’d love to hear how yours turn out! Drop a comment below with your results, any fun variations you tried, or questions that pop up while baking. And definitely snap a photo—these cookies are almost too pretty to eat (almost).
Looking for more no-fuss cookie recipes? Try my no-bake condensed milk cookies for those days when turning on the oven feels like too much work.
Happy baking, friends! May your kitchen smell like lemon sunshine and your cookies disappear in record time.
