Lemon Cream Snowball Cookies
Delightful lemon-infused cookies coated in powdered sugar, perfect for any occasion and easy to make.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature
- ½ cup powdered sugar
- 2 cups all-purpose flour Can substitute with gluten-free flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 tablespoon lemon zest Freshly grated for best flavor
- 1 teaspoon vanilla extract
- ¼ cup lemon juice Freshly squeezed
- Additional cup powdered sugar for coating For rolling after baking
Instructions
Preparation
- Ensure all ingredients are at room temperature.
- Preheat the oven to 350°F (175°C) and line a baking sheet.
Mixing
- In a large mixing bowl, cream the butter and powdered sugar until light and fluffy (about 3-5 minutes).
- Add lemon zest, vanilla extract, and lemon juice; mix until smooth.
- In another bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to the wet mixture until a soft dough forms.
Baking
- Form dough into small balls (about one inch in diameter) and place on the baking sheet.
- Bake for 10-12 minutes, until they have light golden edges.
- Allow cooling for a couple of minutes before rolling in powdered sugar.
Notes
Store in an airtight container at room temperature for up to a week. Can be frozen for longer storage.