If you’re in the mood for a cookie that feels like a bright, sunny day wrapped up in a soft, buttery bite, then this Bright Buttery Lemon Cream Snowball Cookies Recipe is going to be your new go-to. These tender, melt-in-your-mouth delights bring together zesty lemon and rich butter in such a dreamy way, dusted with a snowy coat of powdered sugar that makes every bite feel like a little celebration. Whether you’re baking for a festive gathering or simply craving a fresh twist on classic snowball cookies, this recipe blends simplicity with sensational flavor that will have you coming back for more.
Ingredients You’ll Need
Gathering the ingredients for this recipe is refreshingly straightforward, yet each plays a crucial role in building those soft, lemon-scented cookies with a perfect crumb and delicate sweetness.
- Unsalted butter, 1 cup, softened: The cornerstone for that rich, buttery texture and flavor that melts on your tongue.
- Powdered sugar, ½ cup: Creamed with butter, it adds a smooth sweetness right from the start.
- Lemon zest, 1 tablespoon: Bursting brightness and aromatic citrus notes that wake up the cookie’s flavor.
- Vanilla extract, 1 teaspoon: Adds subtle warmth to balance the tartness of lemon.
- Fresh lemon juice, 1 tablespoon: Enhances the lemon cream element with fresh acidity.
- All-purpose flour, 2 ¼ cups: The base that gives structure to the dough without weighing it down.
- Salt, ¼ teaspoon: A small pinch to sharpen all the flavors.
- Cornstarch, ½ cup: What makes these cookies wonderfully tender and delicate in crumb.
- Powdered sugar, 1 cup (for rolling): For that iconic snowball finish and an extra touch of sweet delight.
How to Make Bright Buttery Lemon Cream Snowball Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This simple prep step sets the stage for perfectly baked cookies with no fuss.
Step 2: Cream Butter and Sugar
In a large bowl, blend the softened butter with ½ cup powdered sugar until the mixture is smooth and fluffy. This creaming step is key to getting that light, airy texture you want in these snowball cookies.
Step 3: Add the Lemon and Vanilla
Now, stir in the lemon zest, fresh lemon juice, and vanilla extract. Mix everything thoroughly to infuse your dough with vibrant citrus flavor and a hint of cozy sweetness.
Step 4: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch. Gradually incorporate these dry ingredients into the wet mixture, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender and crumbly.
Step 5: Shape and Bake the Cookies
Scoop the dough by rounded tablespoons and roll each portion into smooth balls. Place them about 1 inch apart on your prepared baking sheet. Bake for 12 to 14 minutes or until the bottoms turn a delicate golden shade. Let the cookies cool on the baking sheet for about 5 minutes before the next step.
Step 6: Roll in Powdered Sugar
While still warm, gently roll each cookie in powdered sugar for that classic snowy finish. Once completely cooled on a wire rack, roll them again for an extra layer of sweet, snowy charm that makes these cookies impossible to resist.
How to Serve Bright Buttery Lemon Cream Snowball Cookies Recipe
Garnishes
Elevate your presentation by dusting a little extra lemon zest on top alongside the powdered sugar. A delicate edible flower petal or a tiny sprig of fresh mint can add a surprising pop of color and freshness that echoes the cookie’s lemony brightness.
Side Dishes
These cookies pair beautifully with a cup of hot tea or a glass of chilled lemonade. For a richer experience, serve alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to complement the buttery lemon cream flavors.
Creative Ways to Present
For holiday gatherings or special occasions, stack these cookies in small towers tied with a bright yellow ribbon or nestle them in mini muffin liners for easy grabbing. You could also arrange them alongside fresh citrus wedges and sprigs of rosemary to create a stunning cookie platter.
Make Ahead and Storage
Storing Leftovers
Keep your Bright Buttery Lemon Cream Snowball Cookies fresh by storing them in an airtight container at room temperature. They stay soft and flavorful for up to 5 days, making them perfect for prepping in advance.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They hold well frozen for up to 2 months—just remember to roll in powdered sugar again after thawing to restore that snowy look.
Reheating
To gently revive their buttery softness, warm the cookies in a low oven (about 300°F) for 5 minutes. Avoid microwaving as it can make them too soft or greasy. Enjoy them slightly warm for a melt-in-your-mouth experience.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Absolutely! In fact, adding ½ teaspoon of lemon extract can boost the lemon flavor even more. Just keep in mind that fresh lemon juice adds a bit of brightness and acidity that extract alone can’t perfectly replicate.
Are these cookies gluten-free?
Not as written—the recipe uses all-purpose flour. However, you can experiment with gluten-free flour blends that measure cup-for-cup, though texture might vary slightly.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and avoid overmixing the dough. Also, chilling the dough briefly before baking can help keep the cookie shape intact.
Can I make these cookies vegan?
To veganize, try substituting vegan butter and ensure your powdered sugar is vegan-friendly. The texture might be a touch different, but the lemony goodness will still shine through.
Why is cornstarch used in this recipe?
Cornstarch helps create that tender, crumbly texture snowball cookies are famous for. It softens the flour’s protein, preventing a tough bite and giving the cookies their delicate melt-in-your-mouth quality.
Final Thoughts
There’s something truly irresistible about the way the Bright Buttery Lemon Cream Snowball Cookies Recipe combines zesty lemon with rich, tender cookie dough and a snowy sweet coating. It’s a recipe that feels festive, fresh, and fun to make any time you want a little sunshine in your day. I can’t wait for you to bake a batch and share this delightful treat with everyone you love!
Print
Bright Buttery Lemon Cream Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright Buttery Lemon Cream Snowball Cookies are delicate, melt-in-your-mouth treats bursting with fresh lemon flavor and a creamy, buttery texture. Perfectly dusted with powdered sugar, these cookies offer a delightful balance of tartness and sweetness, making them an ideal dessert for holidays or any special occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cornstarch
Coating
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and ½ cup powdered sugar until the mixture is smooth and fluffy, which will provide a light texture for the cookies.
- Add Lemon and Vanilla: Stir in the lemon zest, fresh lemon juice, and vanilla extract, mixing thoroughly to combine these bright, fragrant flavors evenly throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch to ensure the dry ingredients are well combined and aerated.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms, being careful not to overwork it to keep cookies tender.
- Shape Cookies: Scoop rounded tablespoons of dough and roll them into smooth balls. Place the balls about 1 inch apart on the prepared baking sheet to allow room for slight spreading.
- Bake: Bake the cookies for 12 to 14 minutes or until the bottoms turn lightly golden, indicating they are cooked through but still soft inside.
- Cool and Powder: Allow the cookies to cool on the baking sheet for 5 minutes to firm up. While still warm, roll them in powdered sugar for the first coating.
- Final Cooling and Coating: Transfer the cookies to a wire rack to cool completely, then roll them again in powdered sugar to create a thick, snowball-like coating.
Notes
- For a more intense lemon flavor, add ½ teaspoon lemon extract to the dough.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- These cookies freeze well; store them in a freezer-safe container for longer preservation.
