These lemon snowballs are a fun variation on a classic cookie, sometimes known as wedding cookies or tea cookies. The bright lemon flavor makes them perfect as a warm summer treat or a way to take full advantage of citrus season in the winter.
Lemon Snowball Cookies
Ingredients
- 16 tbsp 295 g unsalted butter, softened
- 1/4 tsp salt
- 60 g 1/2 cup powdered sugar
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 240 g 2 cups all-purpose flour
- 60 g 1/2 cup pecans, toasted and finely chopped
- For Topping:
- 2 tbsp lemon juice
- 60 g 1/2 cup powdered sugar, or more as needed for coating cookies
Instructions
- Preheat the oven to 350F. Line two cookie sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, beat together butter and salt until light and fluffy.
- With a rubber spatula or mixer on low, mix in the powdered sugar.
- Once sugar and butter are fully mixed together, add in the lemon zest, lemon extract, and vanilla extract and mix thoroughly.
- Add the flour and stir by hand until combined, do not over mix but make sure no dry lumps remain.
- Cover bowl and chill in refrigerator for 20 minutes.
- Remove cooled dough from the refrigerator and scoop into small balls – a small cookie scoop makes this step go much faster, but using 2 spoons works fine as well.
- Briefly and gently roll each ball between your hands to even out the shape and smooth the surface, then place on prepared cookie sheets 1 inch apart.
- Bake cookies for 12 minutes, or until they are set enough to hold their shapes, but not browning, then pull out and lightly brush with lemon juice.
- Bake cookies for another 8-10 minutes, or until lightly browned around the bottom.
- Remove cookies from the oven and let cool on the baking sheet for 5 minutes. When firm enough to handle but still warm, gently roll the cookies in the powdered sugar for topping.
- Let cookies cool completely on a cooling rack, about 30 minutes, then dust the remaining powdered sugar over the top of the cookies until fully coated.
- Store cookies in an airtight container at room temperature for 1 week or in the fridge for longer storage.