Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar, plus more for dusting
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar (for lemon cream glaze)
- 2–3 teaspoons heavy cream or milk (for glaze)
Substitution tips: If you don’t have unsalted butter, use salted but reduce added salt to a pinch. For a dairy-free option, swap butter for coconut oil and use almond milk in the glaze. If fresh lemons aren’t around, bottled lemon juice works in a pinch, but fresh zest really makes the cookie pop.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always makes me feel a bit more organized before the chaos begins.
- In a medium bowl, whisk together the flour, baking powder, and salt. Setting this aside lets you focus on the fun part—the butter and sugar.
- In a large bowl, beat the softened butter and 3/4 cup powdered sugar on medium speed until light and fluffy, about 3-4 minutes. I find this step is key for that melt-in-your-mouth texture—so don’t rush it!
- Add the lemon zest and vanilla extract to the butter mixture, mixing until combined. That burst of lemon zest always brings a smile to my face, instantly brightening the kitchen.
- Gradually add the dry ingredients to the wet, mixing on low speed just until the dough comes together. Overmixing here can make the cookies tough, so stop as soon as you see no dry flour.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. This is where I usually get my kids involved—they love rolling the dough, even if it gets a little messy.
- Bake for 12-15 minutes, or until the bottoms are just lightly golden. The tops will still look pale—that’s perfect. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- While the cookies cool, whisk together the lemon juice, 1 cup powdered sugar, and enough cream (2-3 teaspoons) to make a smooth, thick glaze. It should be pourable but not runny—like a beautiful lemon cream.
- Once the cookies are completely cool, dip or drizzle each cookie with the lemon cream glaze. You can also spoon a little on top and spread it gently with the back of a spoon.
- For the finishing touch, dust the glazed cookies lightly with extra powdered sugar. They should look like little lemony snowballs—delicate, bright, and totally irresistible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lemon Cream Snowball Cookies, recipe, cooking, food
