These Luscious Lemon Snowball Cookies are an elevated and delicious version of wedding cookies packed with lemon zest and juice, providing a perfect balance of tanginess and sweetness. They are ideal for teatime or any special occasion.
Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper or silicone baking mats.
2
In a large mixing bowl, beat the softened butter, 1/2 cup powdered sugar, 1 tablespoon lemon juice, 1/2 teaspoon lemon extract, and 1/2 teaspoon salt until smooth and creamy. Stir in 2 tablespoons lemon zest.
3
Gradually add the 2 1/4 cups all-purpose flour to the mixture and mix until a stiff dough forms.
4
Using a tablespoon or cookie scoop, drop the dough onto the prepared cookie sheets, leaving approximately 2 inches of space between each cookie.
5
Bake the cookies for 10-14 minutes, rotating the pans halfway through baking and remove the cookies once they are no longer wet-looking.
6
Let the cookies cool on the cookie sheets for 10 minutes before proceeding.
7
In a separate bowl, combine 2 cups powdered sugar and 2 teaspoons lemon zest.
8
Roll the slightly cooled cookies in the lemon-laced powdered sugar to coat them evenly and let them completely cool.
9
For extra snowy appearance, roll the completely cooled cookies in the powdered sugar mixture once more.
10
Store the Lemon Snowball Cookies in an airtight container for up to 1 week or freeze for up to 1 month.