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5 from 7 votes

Lemon Snowball Cookies

Buttery and tender lemon cookies rolled in powdered sugar. These Lemon Snowball Cookies are so easy to make, incredibly delicious, and they don't require any dough chilling!
Course Dessert
Cuisine American
Keyword lemon snowball cookies
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 38 cookies
Author Danielle


  • 1 cup (230 grams) unsalted butter, softened
  • 1 and 1/2 cups (180 grams) powdered sugar, divided
  • 1 tablespoon (15 ml) fresh lemon juice
  • Zest of 1 lemon
  • 1 and 1/2 teaspoons lemon extract
  • 2 and 1/4 cups (280 grams) all-purpose flour, spooned & leveled
  • 1/4 teaspoon salt
  • Optional: 3-4 drops of yellow food coloring


  • Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and ½ cup (60 grams) of powdered sugar (set the remaining 1 cup aside to roll the cookies in) for 1-2 minutes or until well combined. Add the lemon juice, lemon zest, and lemon extract and mix until fully combined. Mix in the flour and salt until fully combined, stopping to scrape down the sides of the bowl as needed. If using food coloring, mix in a few drops until just combined.
  • Using a 1-tablespoon cookie scoop (or measuring tablespoon) scoop out the cookie dough, roll into balls, and place on the prepared baking sheets.
  • Bake in separate batches at 350°F for 14-15 minutes or until the cookies are set.
  • Allow cookies to cool slightly for about 5-10 minutes, then roll each cookie in the remaining 1 cup (120 grams) of powdered sugar while they're still warm. Allow to cool completely and roll all of the cookies one more time in the powdered sugar.


Store cookies in an airtight container on the counter for up to five days.
Freezing Instructions: Cookies will freeze well for up to 3 months stored in a freezer bag or container. Thaw in the refrigerator overnight, then bring to room temperature before serving. Roll in additional powdered sugar if needed once the cookies have thawed.