Today, I used a holiday gathering as an excuse to try yet another recipe- lemon snowballs. Don’t let the name deceive you. This is a great recipe to make all year-round. Although, when I think of icing/powdered sugar, I instantly think of the Christmas holidays.
The one thing I would make note of before making these lemon snowball cookies is that the dough will need to chill for an hour before baking. Make sure to factor this in when planning your day/baking itinerary. Time got away from me as I did other household duties and there I was, only beginning to make the lemon snowball cookies at 10 PM.
I had considered waiting to make them in the morning, but instead, I decided to make one batch at night as a test batch. I wouldn’t call myself a perfectionist, but let’s just say, I do not particularly like failing at things. By doing a test run, if something went wrong with the first batch, I could wake up early to try making them again.
All this to say, if you’re not a fan of baking, or if you avoid baking in case of error, I understand! But, it’s okay to make mistakes and learn. Luckily, the first batch turned out perfectly and I didn’t need to stress over figuring out what I did wrong. (Phew!)
The burst of lemon flavor is amazing. I will definitely be experimenting with lemon recipes more often! I found this recipe on Southern Living and I recommend looking at their site for other delicious recipes.
Lemon Snowball Cookies
Ingredients
- 3/4 cup plus 2 Tbsp. butter, softened
- 1 1/2 cups powdered sugar, divided
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon table salt
- Parchment paper
Directions
- Beat the butter at medium speed until creamy. Do this with an electric stand mixer, or an alternative tool.
- Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy. Stir in zest and juice.
- Whisk together flour, cornstarch, and salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Cover and chill for 1 hour.
- Preheat oven to 350°. Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.
- Bake at 350° for 13 minutes or until lightly browned around the edges. Cool on baking sheets for 5 minutes.
- Toss together warm cookies and the remaining 1 cup of powdered sugar in a small bowl.
Enjoy!