Can I freeze Lemon Cream Snowball Cookies?

Absolutely! These cookies freeze beautifully. Allow them to cool completely, then layer them in an airtight container with parchment paper in between. They can be frozen for up to three months.

What can I use instead of powdered sugar?

If you're looking for an alternative, you can make your own powdered sugar by blending granulated sugar in a blender or food processor until it's fine. This can be a quick fix if you're out of powdered sugar.

How do I store Lemon Cream Snowball Cookies?

These cookies can be stored in an airtight container at room temperature for about a week. If you live in a humid climate, consider refrigerating them.

Can I make a gluten-free version?

Yes! You can replace the all-purpose flour with a 1:1 gluten-free baking flour. This will yield a similar chewy texture as the original recipe.

How can I add more citrus flavor?

To enhance the citrus flavor, you can increase the amount of lemon zest and juice used in the recipe. Alternatively, you can add a few drops of lemon extract.

Lemon Cream Snowball Cookies: Indulge In 5-Star Flavor

Ingredients

Units Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1/4 teaspoon salt
Additional powdered sugar for dusting

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and powdered sugar until light and fluffy, about 2 to 3 minutes.
Mix in the vanilla extract, lemon zest, and lemon juice until well combined.
Gradually add the flour and salt, mixing until a cohesive dough forms.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden.
Roll the warm cookies in additional powdered sugar and transfer them to a wire rack to cool completely before serving or storing.

Notes

For a gluten-free option, replace all-purpose flour with a gluten-free blend. For a dairy-free version, substitute unsalted butter with coconut oil or a dairy-free butter alternative.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 6g
Sodium: 55mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg