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- 1 cup unsalted butter, softened to room temperature - 1/2 cup powdered sugar, plus extra for rolling - 1 tablespoon lemon zest (from approximately 1 large lemon) - 1 tablespoon fresh lemon juice - 2 cups all-purpose flour - 1/2 cup cornstarch - 1/4 teaspoon fine sea salt - 1/2 cup finely chopped nuts (such as pecans or walnuts) When measuring butter, make sure it is soft. This helps it mix well. Use a dry measuring cup for flour and cornstarch. Spoon these ingredients into the cup and level them off. For lemon zest, use a fine grater to get just the yellow part of the peel. This gives the cookies a fresh taste. If you want to switch things up, you can use margarine for butter. If you need a nut-free option, you can leave out the nuts entirely. For a gluten-free version, use gluten-free all-purpose flour. You can also try orange zest instead of lemon for a different twist. {{ingredient_image_2}} To start, you need to preheat your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This makes sure your cookies do not stick. In a large mixing bowl, combine 1 cup of softened unsalted butter and 1/2 cup of powdered sugar. Use a hand mixer or stand mixer to cream them together. Mix until the batter is light and fluffy, which should take about 3 minutes. This step is crucial for a nice texture. Now, add 1 tablespoon of lemon zest and 1 tablespoon of fresh lemon juice to the butter mix. Stir until fully mixed. This adds a bright, fresh flavor to your cookies. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cornstarch, and 1/4 teaspoon of fine sea salt. This helps to combine the dry ingredients fully. Gradually mix this dry blend into the butter mix. Be gentle and stop mixing once just combined. Overmixing can change the texture. Finally, fold in 1/2 cup of finely chopped nuts. Pecans or walnuts work great here. This adds crunch and flavor to the cookies. Next, use a tablespoon or cookie scoop to form the dough into balls. Aim for about 1 inch in diameter. Place these dough balls on the prepared baking sheet. Make sure to space them about 2 inches apart to give them room to spread. Now it's time to bake! Place the baking sheet in your preheated oven. Bake the cookies for 12-15 minutes. The edges should be lightly golden while the centers stay soft. Once they are done, take them out of the oven and let them cool on the baking sheet for about 5 minutes. This helps them set before moving them. While the cookies are warm, roll each one in powdered sugar. This gives them that classic snowball look. Make sure they are coated completely. Next, transfer the cookies to a wire rack to cool fully. For an extra sweet touch, you can roll them in powdered sugar again after they cool. This makes them look even more like snowballs. For a fun presentation, arrange the cookies in a decorative tin or on a lovely plate. A light dusting of powdered sugar on top gives a snowy effect. Adding lemon slices or edible flowers can make your display even prettier! To get that soft, melt-in-your-mouth feel, follow these steps: - Use room temperature butter. Cold butter won’t mix well and can cause lumps. - Cream the butter and sugar until fluffy. This step adds air, which helps the cookies rise. - Don’t overmix the dough after adding flour. Mix until just combined for a tender cookie. - Use cornstarch along with flour. This helps create a light texture. Here are some pitfalls to watch out for: - Skipping the chilling time can lead to cookies that spread too much. - Not measuring flour correctly can make the dough too dry. Always spoon and level your flour. - Forgetting to roll cookies in powdered sugar while warm. This helps the sugar stick better. - Overbaking is a no-go. Take them out when the edges are golden but the center is soft. Using the right tools makes baking easier: - A stand mixer or hand mixer helps cream butter and sugar well. - Parchment paper prevents sticking and makes cleanup easy. - A cookie scoop ensures uniform dough portions for even baking. - Invest in a good cookie sheet for best results. A light-colored sheet helps cookies bake evenly. Pro Tips Room Temperature Butter: Make sure your butter is fully softened to room temperature for the best creaming results, which helps create a light and fluffy cookie texture. Fresh Ingredients: Use freshly grated lemon zest and juice for maximum flavor. The freshness will enhance the citrus notes in your cookies. Don’t Overmix: When combining the flour mixture with the butter mixture, mix just until combined to avoid tough cookies. The dough should be slightly crumbly yet hold together. Double Coating: For an extra snowy appearance, roll the cookies in powdered sugar twice—once while warm and again after cooling. This gives them a beautiful finish! {{image_4}} You can brighten up your Lemon Cream Snowball Cookies with other flavors. Try adding a hint of orange zest for a citrus twist. Almond extract adds warmth and sweetness. If you love coconut, mix in sweetened shredded coconut for a tropical vibe. Experimenting with flavors can lead to fun surprises. Nuts add crunch and texture to these cookies. While pecans and walnuts are classic, you can use other nuts too. Try almonds for a light flavor or hazelnuts for a rich taste. If you want something different, go for pistachios. Each nut brings its own character to the cookies. Making gluten-free Lemon Cream Snowball Cookies is easy. Replace all-purpose flour with gluten-free flour blends. Ensure your cornstarch is also gluten-free, which most brands are. To enhance the flavor, add a bit of almond flour. This keeps the cookies soft and delicious without gluten. Enjoy them guilt-free! To keep Lemon Cream Snowball Cookies fresh, store them in an airtight container. This will prevent them from drying out. Place parchment paper between layers to avoid sticking. You can store them at room temperature for up to a week. If your home is warm, consider refrigerating them to maintain their texture. Freezing these cookies is easy! Allow them to cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can stay in the freezer for up to three months. When you are ready to enjoy, just thaw them at room temperature. Lemon Cream Snowball Cookies last about one week at room temperature. If they start to feel hard or dry, they are no longer fresh. Look for any unusual smells or mold, which are clear signs of spoilage. Always trust your senses; if something seems off, it’s best to discard the cookies. Yes, you can freeze Lemon Cream Snowball Cookies. To freeze them, first cool the cookies completely. Then, place them in an airtight container or a freezer bag. Make sure to separate layers with parchment paper to avoid sticking. You can keep them in the freezer for up to three months. To eat, just thaw them in the fridge or at room temperature. To make the cookies softer, reduce the baking time by a minute or two. This keeps the centers chewy. You can also add a little more butter, which adds moisture. For crunchier cookies, bake them longer. You can even use a bit less cornstarch. This will make the cookies firmer and crispier. You can use similar ingredients to make other tasty treats. For example, try using lemon zest and juice in lemon bars or cakes. The butter and flour can create a rich shortbread. If you enjoy nuts, add them to brownies or granola bars. Each recipe lets you play with flavors and textures! This blog post covered the key ingredients, steps, and tips needed for baking Lemon Cream Snowball Cookies. I shared how to prep the dough, bake the cookies, and add finishing touches. You learned about ingredient swaps, variations for flavors, and storage options. Remember, great cookies come from careful measuring and avoiding common mistakes. With these tips, you’ll bake cookies that impress. Enjoy the process and share your delicious results!

Lemon Cream Snowball Cookies

Deliciously light and fluffy cookies with a bright lemon flavor, rolled in powdered sugar for a snowy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar, plus extra for rolling
  • 1 tablespoon lemon zest (from approximately 1 large lemon)
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 1/2 cup finely chopped nuts (such as pecans or walnuts)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  • In a large mixing bowl, combine the softened butter and powdered sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy, which should take about 3 minutes.
  • Next, add the lemon zest and freshly squeezed lemon juice to the butter mixture. Mix until these ingredients are fully incorporated, infusing the mixture with a bright citrus flavor.
  • In a separate bowl, whisk together the all-purpose flour, cornstarch, and sea salt to ensure they are evenly mixed. Gradually add this dry mixture to the butter mixture, stirring gently until just combined. Be careful not to overmix, as this could affect the texture of the cookies.
  • Carefully fold the finely chopped nuts into the dough, ensuring they are evenly distributed throughout the cookie mixture for added crunch and flavor.
  • Using a tablespoon or a cookie scoop, portion out the dough and roll each piece into a ball, aiming for a diameter of about 1 inch. Place these dough balls onto the prepared baking sheet, ensuring they are spaced approximately 2 inches apart to allow for spreading during baking.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies should have lightly golden edges while the centers remain soft.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set before transferring them.
  • While the cookies are still warm, roll each one in powdered sugar to coat completely, giving them that signature snowball appearance. Then, transfer the cookies to a wire rack to cool completely.
  • For an extra sweet touch, once the cookies have cooled, you can roll them in powdered sugar again for an irresistible snowy finish.

Notes

For an elegant display, arrange the cookies in a decorative tin or on a beautiful serving plate. Dust a light layer of extra powdered sugar on top for a ‘freshly fallen snow’ effect. Consider adding a few lemon slices or edible flowers around the cookies for a colorful and vibrant touch!
Keyword cookies, dessert, lemon, snowball