Bright & Buttery Lemon Cream Snowball Cookies
Delightful lemony cookies that melt in your mouth, coated with powdered sugar, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened At room temperature for easier mixing.
- 1/2 cup powdered sugar For the cookie dough.
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons lemon zest (from fresh lemons) Fresh zest for the brightest flavor.
- 2 tablespoons lemon juice Freshly squeezed.
- 1 cup powdered sugar (for dusting) Generously dust while still warm.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, cream together softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Mix in the lemon zest and lemon juice to create a citrus flavor.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually add to the butter mixture until just combined.
- Using a cookie scoop, roll the dough into small balls (about 1 inch in diameter) and place on a lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden and cookies look set but soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack and dust generously with powdered sugar while still warm.
Notes
Ensure the butter is at room temperature for better mixing. Use fresh lemon zest and juice for the best flavor. Do not over-bake; cookies should be set but not browned.