- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1/4 cup lemon juice
- 1 tablespoon grated lemon peel
- 1-3/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup finely chopped almonds
- Confectioners' sugar
- In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight.
- Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top).
- Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar. Yield: about 3 dozen.
Reviews forLemon Snowballs Cookie
"The reason people are having trouble with the cookies going flat is because the proportions posted for these snowball cookies are WRONG! I've been making snowball cookies for decades, and I ALWAYS use a ratio of 1 part butter (and or shortening), to 2 parts flour. If you look at other lemon snowballs, you will see they call for at least 2 cups of flour with 1 cup of butter. Furthermore, baking soda and cream of tartar are not normally used in snowball cookies. It's simply not needed. Because this recipe also adds lemon juice, you would need to account for the extra liquid (add more flour) Once the adjustments have been made, you have a 5 star cookie worthy of any tea party. If you want to add more lemon flavor, instead of adding more juice, add lemon extract, or "True Lemon," (which is also tart) available at Amazon. It's great for adding lemon and lemon zest flavor without adding moisture. By the way, Snowball cookies are very good keepers, but DO NOT SHIP WELL! Spritz, Lizzies, Sugar Cookies, Coconut Squares, Leckerli, Honey Fruit Bars, and Holiday Fruit Drops are better options for shipping."
"I love lemon flavor and this recipe brings that out nicely!!"
"NEVER AGAIN! NOT easy AS ADVERTIZED. Flavor is delicious but cookies not round, absolutely flat and too crumbly to dip in confectioners sugar. I ended up with about 2 dozen cookies, made them to mail, will never make it. Just one crumbly mess. I have been cooking for some 70 years and am considered a gourmet cook - this one took away any such designation. Would love to know what went wrong. I also am in northern Utah as one of the reviewers stated so the altitude difference made have caused what happened but other cookies I have made according to their recipe have turned out just fine - not this one. Very disappointing and if anyone can make them in 30 minutes I would like to see the video of same!"
"I live in WY and this recipe worked just fine, with a touch more flour. So yummy and soft on the inside, not dry at all."
"I live in Ut. at a very high altitude every cookie I try to cook goes flat, any suggestions? They were very tasty."
"Mine flattened out, but the flavor was great!"
"Disappointed! I added more lemon zest and a little more lemon juice to up the lemon flavor because I agree I didn't taste enough in the dough. This could have something to do with the end result. They are flat and not crispy at all the bottoms are browned and they are cooled but it's more like almost hardened play dough maybe it needs to sit out longer? There's no crunch to it"
"I make these cookies every year around Christmas, and they are definitely on my favorites list. I usually only chill them for about 2-3 hours, use the zest from 2 lemons along with the 1/4 cup juice it calls for, and the flavor is perfect. It never fails that I have 3-4 cookies that flatten a bit but the rest hold their shape."
"Sandra it could just be the butter you used cuz that can make them go flat"