Lemon Ginger Snowballs Recipe

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Want an elegant treat for guests? Buttery dough is a delectable backdrop for the bold lemon, ginger and macadamia flavors here.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:54 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 54 servings


  • 1 cup butter, softened
  • 1-3/4 cups confectioners' sugar, divided
  • 1 teaspoon lemon extract
  • 2-1/4 cups cake flour
  • 1 cup macadamia nuts, chopped
  • 3/4 cup crystallized ginger, finely chopped
  • 2 teaspoons grated lemon peel

Nutritional Facts

1 cookie: 89 calories, 5g fat (2g saturated fat), 8mg cholesterol, 31mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.


  1. In a small bowl, cream butter and 3/4 cup confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in macadamia nuts, ginger and lemon peel.
  2. Shape into 1-in. balls; place 1 in. apart on greased baking sheets. Bake at 350° for 13-15 minutes or until the bottoms are lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks. When completely cool, roll again in sugar. Yield: 4-1/2 dozen.
Originally published as Lemon Ginger Snowballs in Country Woman Christmas Annual 2012, p62

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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