Lemon Snowball Cookies
Melt-in-your-mouth lemon snowball cookies made with buttery shortbread and fresh lemon zest, then rolled in confectioners’ sugar for a light, citrusy twist on a classic holiday favorite.
Equipment
- 1 electric mixer
- 2 cookie sheets
- small cookie scoop
Ingredients
- 1 cup butter, softened
- ½ cup confectioners' sugar (powdered sugar)
- ¼ cup cornstarch
- 1 ½ cups all purpose flour
- zest of one lemon
- 1 cup additional confectioners' sugar for coating
Instructions
- Preheat oven to 375℉ and line cookie sheets with parchment or non-stick baking mat.
- In bowl of electric mixer, beat butter until light and fluffy. Sift confectioners' sugar, cornstarch and flour into the butter and mix on low until well blended. Add lemon zest and beat again at medium speed until well blended.
- Using a 1 tablespoon size cookie scoop, scoop dough out onto the prepared baking sheets, leaving about 2 inches between each. (You can also roll dough in your hands to create perfectly round balls). Bake at 375℉ for 10-12 minutes, just until edges are slightly golden. Transfer to cooling rack.
- Allow to cool a minute or two and then roll warm cookies into additional confectioners' sugar to lightly coat. Allow to cool completely and then roll into sugar again until well coated.
Notes
Store in airtight container at room temperature for up to 4 days.
Wrap well and freeze for up to a month, defrost at room temperature and roll again in powdered sugar before serving.
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https://www.redcottagechronicles.com/recipe/lemon-shortbread-snowballs/